Читать книгу The Hummingbird Bakery Home Sweet Home: 100 new recipes for baking brilliance - Tarek Malouf, Tarek Malouf - Страница 15

A classic French dessert given the American cupcake treatment. Sprinkle a generous amount of demerara sugar over the custard before ‘burning’ the sugar to create the classic crunchy brûlée topping. This recipe required a cook’s blowtorch – make sure you read the instructions and do be careful if you’ve not used one before.

MAKES 12–16 CUPCAKES

FOR THE CUSTARD

330ml (11½fl oz) WHOLE MILK

3 LARGE EGG YOLKS

60g (2oz) CASTER SUGAR

20g (¾oz) PLAIN FLOUR

20g (¾oz) CORNFLOUR

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

210g (7½oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

1 tbsp BAKING POWDER

½ tsp SALT

210ML (7½fl oz) WHOLE MILK

2 LARGE EGGS

1 tsp VANILLA EXTRACT

FOR THE DECORATION

150g (5½oz) DEMERARA SUGAR

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

COOK’S BLOWTORCH

1. To make the custard, place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.

2. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.

3. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.

4. Meanwhile, make the sponge. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.

5. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they from a crumb-like consistency.

6. In a jug, mix together the milk, eggs and vanilla extract by hand.

7. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl from time to time. Once any lumps have been beaten out, reduce the speed and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.

8. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.

9. Bake for approximately 20–25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

10. In the freestanding electric mixer with the paddle attachment or using the hand-held electric whisk on a slow speed, mix the custard until it is smooth. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish.

11. Coat the top of each cupcake generously in demerara sugar. Using a cook’s blowtorch, carefully brûlée (lightly burn) the sugar, avoiding the paper cases with the flame. These cupcakes should be served immediately.