Anais - Cupcake


Recipe for 14 cupcakes

Coconut Streusel:

  • 70 g butter
  • 20 g di PastaFrutta Oro Lemon Cesarin
  • 90 g caster sugar
  • 65 g hazelnut powder
  • 90 g flour
  • 30 g grated coconut

Lemon hazelnut biscuit:

  • 150 g whole eggs
  • 50 g eggs yolks
  • 100 g hazelnut powder
  • 10 g cornflour
  • 100 g icing sugar
  • 20 g  Limon Granules of Frutta HG Cesarin 
  • 20 g di PastaFrutta Oro Lemon Cesarin
  • 50 g di Tuttafrutta Lemon (semicandied)
  • 200 g di Late Mandarin of Ciaculli Profumi d’Italia Cesarin

Ivory Coconut Mousse:

  • 209 g coconut puree 
  • 267 g white chocolate IRCA
  • 23 g cocoa butter
  • 63 g gelatine mass 
  • 51 g grated coconut
  • 420 g whipped cream 35% fat

Mirror Glaze:

  • 125 g water
  • 250 g caster sugar
  • 250 g glucose syrup IRCA
  • 165 g unsweetened condensed mild
  • 116 g gelatine mass
  • 250 g white couverture chocolate IRCA

Whipped white chocolate ganache:

  • 70 g whole milk
  • 5 g glucose syrup IRCA
  • 1 vanilla bean
  • 130 g white chocolate IRCA
  • 130 g 35% fat liquid cream

Streusel di cocco:

Mix all the ingredients. Spread between two guitar sheets to a thickness of 3 mm. Cut into discs 8 cm in diameter. Set aside in the freezer. Bake on silicone canvas at 160°C for about 15 minutes.

Lemon hazelnut biscuit:

Pour all the ingredients into the bowl of the mixer fitted with the whisk attachment. Turn up on maximum speed for 5 minutes. Pour the mixture onto a silicone mat with edges. Bake at 200°C for about 10 minutes. Reserve.  Pipe a thin layer of Late Mandarin citrus Profumi d’Italia. Cut into 5 cm diameter discs and store in the freezer.

Ivory Coconut Mousse:

Heat the coconut puree, add the melted gelatine. Pour over the ivory couverture and melted cocoa butter. Mix with a whisk, blend and add the grated coconut. When the mixture is at 30°C, gently fold in the whipped cream.

Mirror Glaze:

Rehydrate the gelatine. Bring water, colourings, sugar and glucose to a boil. Pour over the condensed milk, gelatine, and on the couverture chocolate, blend and set aside in a cool place. Use at approx. 32/35 °C.

Whipped white chocolate ganache:

Heat the milk, glucose and infuse the split and scraped vanilla bean. As soon as it simmers, pour over the melted white chocolate and mix.
Add the cold liquid cream and mix. Refrigerate the day before.

For assembly:

Assemble upside down. Pour in a silicone mould, the coconut mousse and rest the biscuit with the marmalade. Then smooth. Set aside in the freezer. Remove from the mould and proceed with the mirror icing. Decorate the top with whipped vanilla ganache and a spoonful of Ripples with pieces Mango Cesarin and  Coconut cubes TuttaFrutta


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