Recipes

Recipe Lemon / nougat cupcakes

Name: Lemon / nougat cupcakes
Yield: 12 mot.parts
Ingredients: 750 g almond paste 50%; 375 g eggs; 6 lemon peel; 75 g flour; 180 g Elle & Vire all Purpose butter 82% fat; 200 g lemon juice; 250 g fine sugar; 8 g pectin NH; 55 g Excellence whipping cream 35% fat; 60 g fine sugar; 45 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water); 490 g Excellence whipping cream 35% fat

For
12 pieces

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To prepare this dish

Ingredient list: Soft lemon sponge
750 g almond paste 50%
375 g eggs
6 lemon peel
75 g flour
180 g Elle & Vire all Purpose butter 82% fat; Candied lemon
200 g lemon juice
250 g fine sugar
8 g pectin NH; Nougat chantilly cream
55 g Excellence whipping cream 35% fat
60 g fine sugar
45 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
490 g Excellence whipping cream 35% fat

Elle & Vire products used: Elle & Vire all Purpose butter 82% fat; Excellence whipping cream 35% fat

The recipe,
step by step

1
Soft lemon sponge

Beat softened almond paste with eggs with a paddle, fold in delicately flour, lemon zest and melted butter. Pour into cups and bake in convection oven at 170°C / 338°F for about 15 min.
2
Candied lemon

Melt lemon juice and fold in the mix of granulated sugar and pectin (rapid set or nH). Bring to a boil and allow to cool.
3
Nougat chantilly cream

Heat cream, nougat paste and granulated sugar at 35°C / 95°F. Fold in gelatin mass* then firmly whipped cream.

*To calculate the gelatin mass (200 Blooms), mix 100 g of gelatin powder with 600 g of cold water for a total of 700 g. Let it inflate in the refrigerator at 5°C /40°F. Weigh the required amount of gelatin mass and melt in the microwave. It can be kept about five days in the refrigerator.