(30 PIECES)
Assembly
DECORATE the Cupcakes with the buttercream, the purple macarons, little sugar hearts and coloured sugar.
Vanilla and almond cake
- Almond paste 50% 85 g
- Butter 170 g
- Whole eggs 160 g
- Icing sugar 90 g
- Flour 190 g
- Baking powder 5 g
- Vanilla pod ½1/2 pièces
WITH THE FLAT BEATER, mix the almond paste with the butter pomade. ADD the eggs, the icing sugar and the sifted flour with the baking powder. INCORPORATE the dried blueberries. FILL in the cupcake moulds in half. PREHEAT the oven at 180°C and bake at 160°C for 14 minutes.
Dried blueberries
- IQF blueberries Léonce Blanc 1000 g
DRY in oven at 100°C/212°F for 45 minutes on two baking sheets with baking paper.
Blueberry compote
- Frozen blueberry puree Léonce Blanc 380 g
- Caster sugar 25 g
- Pectin NH 5 g
- Xanthane gum 4 g
IN A SAUCEPAN, heat the blueberry puree at 60°C/140°F. ADD the caster sugar and mix with the NH pectin. BOIL all together. AFTER COMPLETE COOLING, mix with the Xanthan gum.
Blueberry butter cream
- Blueberry compote 220 g
- White fondant 200 g
- Butter 200 g
- Butter 130 g
WITH THE FLAT BEATER, mix the blueberry compote with the white fondant. ADD the 200 g of butter pomade and blanch with a whip. INCORPORATE the 130 g of hot butter on the buttercream and emulsify.
Purple décor macaron
- Almond powder 80 g
- Icing sugar 80 g
- Egg whites 30 g
- Purple liposoluble coloring 4 g
- Water 20 g
- Caster sugar 80 g
- Egg whites 30 g
- Dried egg whites 0,3 g
IN THE MIXER BOWL, mix the almond powder with the icing sugar. ADD the white eggs and the purple liposoluble colouring.IN A PAN; heat at 120°C/248°F the water and the caster sugar. WITH THE FLAT BEATER, whisk the egg whites with the dried egg whites. POUR the baked sugar on the white eggs. COOL at 45°C/113°F. MIX three times the Italian meringue on the macaron basis. MACARONER and lay on a silicon baking sheet. BAKE at 145°C/293°F for 10 minutes.