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These snowman-shaped mini cakes will melt in the mouths of your little gourmets!
For 8 cupcakes:
- 7 eggs
- 1 pinch of salt
- 250 g of sugar
- 2 bags of vanilla sugar
- 200 g flour
- 1/2 teaspoon baking powder
- 200 g of liquid cream
- 250 g of faisselle
- 150 g of cream
- 125 ml of almond syrup
- 150 g grated coconut
For the decor:
- 8 mini choco heads
- 8 round cakes
- 8 small carrots in marzipan
- chocolate chips
- Slices of candied orange
- 50 g chocolate pastry
Preheat the oven to 200 ° C. Cover a baking sheet with baking paper. Separate the whites from the egg yolks. Beat the egg whites very stiff with the salt and 5 tablespoons of cold water.
Whip the yolks with 200 g sugar and a packet of vanilla sugar. Add the flour and the sifted yeast and add the egg whites to the snow. Spread the mixture on the plate and bake for 10 - 12 minutes. (Check the cooking with a wooden spike that should come out dry).
Flip the biscuit over a cloth and immediately remove the baking paper. Let cool. Mix the faisselle, crème fraîche, almond syrup, 50 g of sugar and 1 sachet of vanilla sugar. Put the cream in whipped cream.
Stir in the almond syrup cream. Crumble the biscuit, mix the pieces with the cream using a spatula. Sprinkle a tray of grated coconut. Separate the "dough" into three equal parts.
With one hand, shape 8 small balls with wet hands (the dough is a bit sticky). With the other 2 parts, shape 8 larger balls. Roll the balls in the coconuts, flatten the larger ones on one side.
Put each ball on a small plate, put the smaller one on top of the head. For the hats, put the choco head on a small dry cake, assemble and cover with melted chocolate.
Cut the candied orange into small pieces to form a bow tie, then decorate the snowman with the carrot for the nose and chocolate chips.