Ingredients:
For 6 cupcakes
For the cream
70g white chocolate
to mechanic will
14 ddecrème whipping
2 tbsp. tablespoon of dough
sesame (tahini)
60 g butter
70 g sugar
the egg
90 g flour
A cull, coffee yeast chemical
60 g ricotta
2 cooked soup milk
2 cooked. pated a soup sesame (tahini)
2 cull, coffee seeds
black sesame
salt
Method:
The day before, prepare the chocolate ganache and white sesame. Melt white chocolate in a double boiler or furnace microwave (twice 30 seconds).
Boil 4 cl cream and let it melt the sesame paste. Add melted chocolate, the rest of cold cream and mix gently. Cover in contact with plastic wrap and let Refrigerate overnight.
The next day, preheat oven to 160 oc (Th 5-6). Beat butter with sugar until a creamed mixture. Add the egg and a pinch of salt while continuing to whip.
Mix the flour with yeast and fold in the rest. Add the ricotta, milk, paste sesame, black sesame and mix. You must obtain a
smooth paste.
Pour the batter into 6 greased muffin cups filling them two-thirds. Put in the oven for 20-25 minutes (crust to blondes). Check the cooking with the tip of a knife (or a toothpick) which should come out clean.
Turn out and leave cool on rack.
Whip the whipped ganache white. Garnish cupcakes using a pastry bag smooth. Keep cool.
Garnish with a few black sesame.
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| Australian sesame cupcakes Recipe |
