Baker-Pastry chef

Cupcakes with Beurre Noisette

2 x 24 cupcakes (74g each)

Cupcakes with Beurre Noisette

Preparation

900 g eggs
885 g brown sugar
90 g Inverted sugar syrup
320 g Roasted Butter 98 % fat
445 g Sélection cream 35 % fat
7 g Maldon salt
885 g flour
25 g baking powder
1 g vanilla pods
  • Whip the eggs and the sugar.
  • Mix and sift the flour and baking powder. Add the salt.
  • Combine the sifted flour with the egg mixture.
  • Add the slightly heated cream, and mix.
  • Finally, add the melted but cold roasted butter.
  • Inject into the cupcake moulds and bake.
  • Bake at 175 °C until golden brown.

Swirl on the cupcakes

400 g butter
750 g icing sugar
75 g milk
50 g Sélection cream 35 % fat
Some g vanilla
+ taste and colour pigment as desired

Three versions:
  • 200 g melted, cold chocolate
  • or 260 g milk chocolate and 30 g praline paste
  • or 300 g white chocolate and 10 g cocoa butter

Corman's products of the recipe

Roasted Butter 98 % fat

Roasted Butter 98 % fat

Our unique and exclusive butter speciality

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Sélection cream 35 % fat

Sélection cream 35 % fat

Highly recommended by renowned pastry chefs

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