Recipes

Recipe Salted butter caramel / coffee cupcakes

Name: Salted butter caramel / coffee cupcakes
Yield: 12 mot.parts
Ingredients: 100 g fine sugar; 16 g glucose; 85 g Excellence whipping cream 35% fat; 190 g Elle & Vire all Purpose butter 82% fat; 2,5 g fleur de sel; 145 g raw sugar; 80 g caramel mass; 85 g glucose; 180 g eggs; 110 g almond powder; 160 g flour; 3 g baking powder; 65 g Excellence whipping cream 35% fat; 3 g liquid vanilla; 3 g vanilla pods; 200 g Excellence whipping cream 35% fat; 20 g crushed coffee beans; 150 g fine sugar; 50 g fine sugar; 4 g pectin NH; 110 g Excellence whipping cream 35% fat; 15 g crushed coffee beans; 60 g fine sugar; 45 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water); 490 g Excellence whipping cream 35% fat

For
12 pieces

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picture

To prepare this dish

Ingredient list: Caramel mass
100 g fine sugar
16 g glucose
85 g Excellence whipping cream 35% fat; Caramel cake
190 g Elle & Vire all Purpose butter 82% fat
2,5 g fleur de sel
145 g raw sugar
80 g caramel mass
85 g glucose
180 g eggs
110 g almond powder
160 g flour
3 g baking powder
65 g Excellence whipping cream 35% fat
3 g liquid vanilla
3 g vanilla pods; Soft caramel sauce with coffee
200 g Excellence whipping cream 35% fat
20 g crushed coffee beans
150 g fine sugar
50 g fine sugar
4 g pectin NH; Coffee chantilly cream
110 g Excellence whipping cream 35% fat
15 g crushed coffee beans
60 g fine sugar
45 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
490 g Excellence whipping cream 35% fat

Elle & Vire products used: Excellence whipping cream 35% fat; Elle & Vire all Purpose butter 82% fat

The recipe,
step by step

1
Caramel mass

Make clear caramel with glucose and granulated sugar, stop the cooking process by hot cream. Set aside.
2
Caramel cake

Whip with a whisk, butter, salt and raw sugar, fold in the base caramel and glucose. stir in gradually eggs and almond meal. Whip well and add the sifted flour and baking powder. fold in cream warmed at 30°C / 86°f with vanillas. Pipe into cups and bake in a convection oven for 170°C / 338°f for about 15 min.
3
Soft caramel sauce with coffee

Infuse coffee beans in boiling cream for 15 min. strain and scale to get initial weight. Cook granulated sugar and stop the cooking process with pouring infused cream. Fold in the mix of sugar combined pectin. Bring to a boil and allow to cool.
4
Coffee chantilly cream

Infuse coffee beans in boiling cream for 15 min. strain and scale to get initial weight. Temper the infused cream with sugar at 35°C / 95°f then stir in gelatin mass. Fold in firmly whipped cream.