When French patisserie meets English cupcakes. Try our new Crème Brûlée cupcakes and enjoy a crunchy cupcakes filled and topped with creme patissiere
Directions
Pastry Cream
- Pour the milk into a large
saucepan, add the vanilla and slowly bring to the boil.
- Remove from the heat and set
aside.
- In a mixing bowl, cream together
the egg yolks and caster sugar until pale in colour.
- Sift in the plain flour and
cornflour, then whisk until smooth.
- While whisking, slowly pour in
the hot milk.
- Add the pastry cream mixture back
into the saucepan.
- Slowly heat the mixture, whisking
constantly, until thickened and just starting to boil.
- Push the mixture through a sieve,
into a clean mixing bowl.
- Cover with cling film, so the
film touches the pastry cream and cool to room temperature.
- Chill in the fridge for 2 hours.
Cupcakes
- Preheat the oven to 160°C
fan and line a cupcake/muffin tray with 12 cases.
- Cream together the caster sugar
and butter in a bowl until light and fluffy.
- Add the eggs one at a time,
mixing well in-between each.
- Mix in the milk, vanilla and
flour.
- Fill each case approximately 2/3
full and bake in the oven for 20-22 mins.
- Leave the cupcakes in the tray
for 5 mins, then remove and cool on a wire rack.
- Once cool, core the middle of
each cupcake.
- Fill the cupcakes with the pastry
cream and pipe enough to cover the tops.
- Chill in the fridge for 30 mins.
- Coat the tops of each cupcake
with demerara sugar.
- Using a kitchen blow torch,
caramelise the sugar.
- Enjoy!
