Caramel cupcakes with hazelnut praline
Composition / ingredients
12
servings:
Step-by-step cooking
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Creamy vanilla caramel. (Photo and recipe I have in recipes):
1. In a small saucepan over medium heat, heat the cream with the seeds and vanilla pod. Keep them warm before use.
2. In another saucepan, mix water, sugar, butter, salt and honey. Put on medium heat and bring to a boil. Stir from time to time so that the sugar completely dissolves.
As soon as the sugar mixture boils, reduce the heat to medium and cover with a lid. Keep it like this for 3-5 minutes. Then the caramel will become a particularly beautiful color.
3. Then remove everything from the heat and pour in a thin stream of hot cream. Stir with a whisk. Return everything to medium heat and stir continuously for another 2 minutes.
Remove from heat and allow to cool slightly.
Then pour into a jar, put the vanilla pod in there and put it away overnight in the refrigerator. it will thicken several times.
Hazelnut praline:
1. In a deep frying pan with a thick bottom, melt the sugar and bring it to a caramel color. Pour in the nuts, mix and put the whole mass on a sheet of parchment paper greased with butter.
Allow to cool completely and harden.
Then break it, put it in a pastry bag (because it is denser than a simple plastic bag) and tap it well with a rolling pin to break the praline into crumbs.
Caramel cupcake:
1. Preheat the oven to 180C.
2. Smear cupcake molds or one large mold with a diameter of 26 cm with a thin layer of butter and sprinkle with flour.
3. Sift flour with baking powder.
4. Using a mixer, beat the eggs with powdered sugar for 8-10 minutes. The mass should lighten and increase in size several times.
Reduce the speed of the mixer to medium and, without ceasing to beat, add butter in small pieces, mixed with sifted flour.
5. Then add thick caramel. Mix everything until combined and turn off the mixer.
6. Using a silicone spatula, mix the praline. The dough will come out thick and soft.
7. Distribute into molds. Place in the preheated oven for 40 minutes.
Let the finished cupcakes cool down a little in the molds, then turn over on the grill and leave until completely cooled.
Then you can sprinkle with powdered sugar or serve with thick caramel.
1. In a small saucepan over medium heat, heat the cream with the seeds and vanilla pod. Keep them warm before use.
2. In another saucepan, mix water, sugar, butter, salt and honey. Put on medium heat and bring to a boil. Stir from time to time so that the sugar completely dissolves.
As soon as the sugar mixture boils, reduce the heat to medium and cover with a lid. Keep it like this for 3-5 minutes. Then the caramel will become a particularly beautiful color.
3. Then remove everything from the heat and pour in a thin stream of hot cream. Stir with a whisk. Return everything to medium heat and stir continuously for another 2 minutes.
Remove from heat and allow to cool slightly.
Then pour into a jar, put the vanilla pod in there and put it away overnight in the refrigerator. it will thicken several times.
Hazelnut praline:
1. In a deep frying pan with a thick bottom, melt the sugar and bring it to a caramel color. Pour in the nuts, mix and put the whole mass on a sheet of parchment paper greased with butter.
Allow to cool completely and harden.
Then break it, put it in a pastry bag (because it is denser than a simple plastic bag) and tap it well with a rolling pin to break the praline into crumbs.
Caramel cupcake:
1. Preheat the oven to 180C.
2. Smear cupcake molds or one large mold with a diameter of 26 cm with a thin layer of butter and sprinkle with flour.
3. Sift flour with baking powder.
4. Using a mixer, beat the eggs with powdered sugar for 8-10 minutes. The mass should lighten and increase in size several times.
Reduce the speed of the mixer to medium and, without ceasing to beat, add butter in small pieces, mixed with sifted flour.
5. Then add thick caramel. Mix everything until combined and turn off the mixer.
6. Using a silicone spatula, mix the praline. The dough will come out thick and soft.
7. Distribute into molds. Place in the preheated oven for 40 minutes.
Let the finished cupcakes cool down a little in the molds, then turn over on the grill and leave until completely cooled.
Then you can sprinkle with powdered sugar or serve with thick caramel.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Honey - 400 kcal/100g
- Hazelnuts - 670 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Baking powder dough - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Candy - 397 kcal/100g
