Εύκολο

Φτιάχνει: 10 cupcakes

Good to go
Quick & easy (production)
Good for freezing

This cupcake was inspired by a camping family weekend includind lots of smores on the campfire.The Inaya and Alunga chocolate with their strong cocoa tasting profiles were a perfect pairing for this recipe. When biting into this you get a crunch from the graham cracker crust, the soft texture of the graham batter, the richness and creaminess of the ganache and the bouncy vanilla marshmallow texture. You might get a little childhood nostalgia moment over this cupcake.

This cupcake was inspired by a camping family weekend includind lots of smores on the campfire.The Inaya and Alunga chocolate with their strong cocoa tasting profiles were a perfect pairing for this recipe. When biting into this you get a crunch from the graham cracker crust, the soft texture of the graham batter, the richness and creaminess of the ganache and the bouncy vanilla marshmallow texture. You might get a little childhood nostalgia moment over this cupcake.

Διάρκεια ζωής:: 3 days
Conservation:: Room temperature

Περιέχει: 4 Συστατικά

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Demonstration video<span>Campfire S'mores Cupcakes</span>

Demonstration videoCampfire S'mores Cupcakes

110 g

invert sugar
75 g

water
175 g

sugar
112 g

glucose
100 g

invert sugar
105 g

gelatin mass (15 g 200 bloom gelatin+ 90 water)
1 g

Vanilla Beans

In a mixing bowl, add the first amount of invert sugar.
In a cooking pot, add the water, sugar, glucose and the second part of invert sugar and cook to 115 celsius.
Add the vanilla and gelatin mass in the cooking pot and let it melt
Pour over the invert sugar in the mixing bowl and whip with the whisk attachment on medium high.
Once the temperature of the marshmallow has dropped and the texture is fluffy, pour it into a greased silicone mold or a greased frame on a greased silpat.
Let it set overnight at room temperature.

Tools

Palette knife
Silicon Mold
Stand Mixer
Induction burner

80 g

crushed Graham crackers
45 g

melted butter
10 g

sugar
90 g

crushed Graham crackers
45 g

All purpose flour
8 g

baking powder
2 g

salt
100 g

butter
100 g

sugar
50 g

eggs
6 g

vanilla paste
60 g

3,25% full fat milk
80 g

sour cream

Preheat the oven at 170 celsius.
Mix the first three ingredients together.
Put at the bottom of the greased cupcake mold or in cupcake liners and press.
Cook for 5 minutes.
While it cools down, mix together the flour, the baking powder and the salt.
Mix the milk with the sour cream.
In a mixer, with the paddle attachment, cream the butter with the sugar.
Add the egg and the vanilla and mix again.
Alternatly add the dry ingredients and the liquid to the batter and mix on low speed until everything is combined.
Fill the cupcake molds 2/3 and bake for about 15 minutes.

Tools

Whisk
Piping Bag
Rolling pin
Stand Mixer
Oven
Mixing bowls
Cupcake mold

210 g

35% fat cream
90 g

3,25% full fat milk
48 g

invert sugar
180 g

Cacao Barry DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX
120 g

Cacao Barry MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX
60 g

butter

Bring to a boil the cream, milk and invert sugar.
Pour on the chocolate and emulsify.
Add the butter and mix again.
Cover contact with a plastic film and keep at room temperature overnight before using.

Tools

Hand blender
Bowl (s)
Induction burner
Cooking pot

Toast the top of the cupcake with a torch.
Toast the frozen marshmallow cubes on a stick with a torch also.
Let both cool down and pipe the ganache on top.
Add the marshmallow at the top and little pieces of graham cracker on the side of the ganache dot.