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Halloween Cupcake

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Ingredients

CEREAL'EAT CAKE g 500
seed oil g 100
water g 150
unsalted butter 82% fat - softened g 60
VIGOR BAKING g 5
julienne carrots g 250
cinnamon powder g 8

Preparation

  • Mix all the ingredients in a planetary mixer fitted with the paddle attachment at medium speed for about 5 minutes.
  • Place the carrot cake into the truncated cone shape silicon moulds with a diameter of 4 cm. (weight of 25g each)
  • Bake at 165°C for about 12 minutes. 
     

Ingredients

full-fat milk (3,5% fat) g 200
JOYPASTE ARANCIA g 30
SINFONIA CIOCCOLATO BIANCO g 335
liquid cream 35% fat g 250
LILLY NEUTRO g 40

Preparation

  • Bring the milk to a boil with the JOYPASTE ARANCIA, melt the LILLY NEUTRO with a whisk, add the chocolate in twice and then emulsify with an immersion blender. 
  • Add the fresh cream little by little and keep emulsyfing. 
  • Cover with a film and let it rest in the fridge all night long. 
     
Final composition
  • After a night in the fridge, whip the Namelaka.
  • Fill for a 1/3 of the volume the Halloween Cupcake Dobla.
  • Place the carrot cake and a layer of Toffe D’Or.
  • Close with the Namelaka. Do not flatten the product but place it in a light dome-shaped way.
  • Sprinkle with small cubes or crumbs of sponge cake (only the yellow part).
  • Decorate with Dobla chocolate decorations: cod.71812 bat e cod.71212 spider web.

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