WILD BERRY CUPCAKE - MOTHER'S DAY
Difficulty level
Ingredients
| water | g 800 |
| DELI CHOUX | g 500 |
Preparation
Bring water, milk, butter, sugar, and salt to a boil.
Remove pan from heat and whisk in flour, return to heat and while stirring cook until mixture comes together, about 2 minutes.
Pour choux paste into a mixer fitted with the paddle attachment and whip on medium high until mixture cools.
Gradually add eggs fully incorporating after each addition until mixture is smooth and shiny.
Pipe choux into small rounds and bake at 170°C for 18-20 min, opening the valve after 10 minutes.
Ingredients
| liquid cream 35% fat | g 400 |
| water | g 200 |
| LILLY NEUTRO | g 150 |
| FRUTTIDOR FRUTTI DI BOSCO | g 350 |
Preparation
In a planetary mixer whisk the cream until soft peaks.
Whisk together water and FRUTTIDOR then add LILLY.
Gently fold in whipped cream.
Ingredients
| IRCA GENOISE | g 500 |
| eggs | g 600 |
| LEVOSUCROL | g 50 |
| JOYPASTE CASSIS | g 95 |
Preparation
Whip together IRCA GENOISE, eggs, and LEVOSUCROL in a planetary mixer with a whisk attachment for 10 minutes, add JOYPASTE and mix for another 1 min.
Spread onto a parchement lined sheet tray about 5mm thick and bake for 6-8 min at 210°C.
Allow cake to cool.
Ingredients
| liquid cream 35% fat | g 500 |
| LILLY NEUTRO | g 100 |
| water | g 100 |
| JOYPASTE VANIGLIA BIANCA | g 15 |
Preparation
Mix ingredients together in a planetary mixer fitted with a whisk attachment at a medium high speed until a soft peak structure is achieved.
Fill the small choux puffs with Vanilla mousse and then dip in melted CHOCOSMART WHITE and allow to cool.
Place a round of Cassis Genoise in the bottom of a DOBLA CUPCAKE FLORAL BLUE, add a layer of FRUTTIDOR and fill cupcake with wild berry mousse.
Place 5 small choux puffs around in a circle and place one on top.
Top with DOBLA BUTTERFLY WHITE PINK.
