Cup Cake Chiffon

In

60 minutes

12 Cup Cakes

Paste
• 3 gems
• 3 egg whites
• 60g sugar sifted
• 40ml oil
• 40ml milk
• 50g plain flour
• 10g of corn starch
• 1 teaspoon baking powder soup

Filling
• 100g icing GOLDEN CREAM
• Milk 250ml
• 200g WHEY SWEET CHOCOLATE WITH AUREA

Coverage
• 300ml fresh cream (cream)
• 200g WHEY SWEET CHOCOLATE WITH AUREA

Paste
1. Whisk egg yolks with 20g sugar until whitish.
2 Add the oil gradually and beat a little more.
3- Remove from mixer and add the milk.
4- Add flour and baking powder and mix gently aside.
5. Beat the egg whites until frothy, then add 40g sugar gradually and go beating until a firm meringue.
6- Add the meringue to the batter and mix gently.
7. Fill 12 muffin cups of cup cakes already lined with paper muffin cups.
8. Bake in a preheated oven for about 20 minutes.

Filling
1- In a saucepan place the milk, put WHEY SWEET AUREA with chocolate and CREAM AUREA CONFECTIONARY
2- Bring to simmer stirring until thickened, book

Coverage
In mixer 1- place the two ingredients and ice cream, whipped cream and mix to form point.

Assembly
1- After cooking, make openings in the center of each cake cup and fill with chocolate cream.
2- Cover with mass leftovers
3- Cover with decorative cover and serve to taste

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