Ingredients for 3 people.
20g low-gluten flour
Three eggs.
50g butter
condiments
Chestnut stuffing 100g
20g powdered sugar
Milk 30 ml
Cream120ml
Rum 5 ml
50g chestnut kernel (cooked)
A little honey
60 grams of fine sugar
Step 1
Mix egg yolk with 15g fine sugar, add 20g melted butter and mix well, then sift in low flour and stir into egg yolk paste.
Practice of Montblanc Cupcakes
Add 45g of fine sugar to the egg white in batches, beat with electric egg beater until wet, and pull out the hook.
Third step
Pour the egg white into the egg yolk paste three times and stir evenly by cutting and mixing.
Montblanc cupcake illustration
Pour the batter into the paper cup for about 8 minutes.
Step five
Preheat the oven for 10 minutes to 180 degrees in advance, put the cake in the middle layer of the oven and bake it up and down for about 20 minutes until the surface is golden, insert the toothpick into the cake without adhesion, and immediately take it out of the oven and cool it for later use.
Homemade Montblanc Cupcakes
Sieve the chestnut stuffing into chestnut paste for later use.
Step 7
Soften 30g butter at room temperature, cut into small pieces, mix with10g powdered sugar, and stir until the butter is smooth. Add chestnut paste, rum, milk and 20 ml whipped cream, stir well, and then sieve again.
Simple method of Montblanc cupcakes
Add 10g powdered sugar to 100ml whipped cream and beat well with an egg beater.
Step 9
Squeeze whipped cream on the surface of the cupcake.
Step 10 How to eat Montblanc Cupcakes?
Put the chestnut puree processed in step 7 into a decorative bag, wrap the chestnut puree around the cream with a special decorative nozzle of Montblanc, and finally decorate the cooked chestnuts with a little honey.
Steps 1 1 How to make Montblanc cupcakes?
Step 12 How to fry Montblanc cupcakes?
Cooking tips
The dryness and humidity of chestnut puree are very important. If it is too dry, the chestnut paste extruded in the last step will break as easily as rotten noodles. However, when preparing the chestnut puree in the seventh step, we should pay attention to adding milk bit by bit to prevent the chestnut puree from getting too wet. If you accidentally mix the chestnut paste too wet, you can fry it in a wok to remove the water.