Montblanc Cupcakes
1.
Mix the egg yolk with 15 grams of fine sugar and mix well, add 20 grams of melted butter and mix well, then sift in the low powder and stir to form an egg yolk paste
2.
Add 45 grams of fine granulated sugar to the egg whites in portions, beat with an electric whisk until it is wet, and pull out the hook
3.
Pour the whipped egg whites into the egg yolk paste three times, and mix well by cutting and mixing
4.
Pour the batter into a paper cup about 8 minutes full
5.
Preheat the oven for 10 minutes to 180 degrees in advance. Put the cake in the middle of the oven and bake on the top and bottom for about 20 minutes until the surface is golden. Use a toothpick to insert the inside of the cake and there is no adhesion. After baking, take it out of the oven and let it cool for later use.
6.
Sift the chestnut filling into chestnut paste for later use
7.
Soften 30 grams of butter at room temperature and cut into small pieces. Mix with 10 grams of powdered sugar and stir until the butter is smooth. Add chestnuts, rum, milk and 20 ml of whipped cream, mix well and sift again.
8.
Add 10 grams of powdered sugar to 100 ml of whipped cream and beat with a whisk
9.
Squeeze the whipped cream on the surface of the cup cake
10.
Put the chestnut mud processed in step 7 into the piping bag, use the Montblanc special piping mouth to wrap the chestnut mud around the cream in a circle, and finally decorate the cooked chestnuts and pour a little honey to decorate
11.
12.
Tips:
The dryness and humidity of chestnut puree is very important. The chestnut puree squeezed out in the last step will be as fragile as rotten noodles. But when preparing chestnut puree in step 7, pay attention to adding milk little by little to prevent the chestnut puree from getting too wet. If you accidentally make the chestnut puree too wet, you can fry it in a wok to remove the moisture.
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