Description
Makes 8 Cupcakes
Ingredients
Units
Scale
For Creme Patissiere Filling/Topping –
- 65g Caster Sugar
- 15g Cornflour
- 9g Plain Flour
- 180ml Double Cream
- 180ml Whole Milk
- 4 Free Range Egg Yolks
- 4tsp Vanilla Bean Paste
For Vanilla Cupcakes –
- 87g Unsalted Butter
- 87g Caster Sugar
- 1 Large Free Range Egg
- 87g Self Raising Flour
- 4tsp Vanilla Bean Paste
For Finishing –
- 75g Caster Sugar
Instructions
- Make the Creme Patissiere the day before to allow time to set and chill. In a small saucepan, combine sugar, cornflour and flour and whisk to blend evenly so there are no lumps of starch or flour. Very slowly begin to whisk in the cream so that it blends smoothly with the starch/sugar mixture. Once all the cream is added, you can pour in the milk and whisk well.
- Add egg yolks one a time and whisk them in evenly before each addition. Whisk in the vanilla bean paste.
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Place the sauce pot over medium-low heat and whisk constantly until it starts to thicken. Be patient as this can take up to 10 minutes. Increase the heat slightly to medium if necessary, but do not walk away from the pan and do not stop stirring as it can easily catch and scorch at the bottom of the pan.
- Once the mixture starts to thicken, lower the heat and watch carefully. Once it starts to bubble, let it bubble for just 5 seconds while stirring then immediately transfer it to a clean bowl.
- Add butter and stir it in until melted and evenly incorporated. Place a piece of plastic wrap directly over the surface of the custard to cover it and refrigerate for at least 4 hours until thoroughly chilled.
- For the cupcakes. Line a muffin tray with cupcake cases and set aside. In a stand mixer, beat the butter and sugar until pale and fluffy. Beat in the egg, then add the flour and vanilla bean paste and mix well. Spoon the mixture into the prepared baking cases and back for 20 minutes until risen and golden. Allow to cool.
- Using a sharp paring knife, cut out a small cone in the centre of each cooled cupcake, being careful not to cut too deep (cut just to the centre of the cupcake). Using a spoon, fill each cone/middle with the chilled creme patisserie and layer on top of the cupcake.
- Use a small off-set spatula to spread the custard to the edges. Place cupcakes on a baking sheet and refrigerate until custard is firm and the surface has dried out a bit, about 15 minutes.
- Gently dip the tops in the caster sugar, and then flame with a blow torch until caramelised. Be careful you don’t torch the paper liners, if you do, blow the flames out! Let the sugar harden and serve immediately.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Cupcakes
- Method: Bake
- Cuisine: French