Tigers cupcakes
A recipe by French pastry chef Nicolas Pepan, which was published after an internship at his pastry shop by Nina Tarasova.
I already have a recipe for almond muffins, very delicate in flavor and easy to prepare. These muffins are prepared in almost the same way, only more almond flour is added to the batter, they even taste like marzipan, and the butter is brought to «nutty» flavor (beurre noisette) by rolling in a frying pan. You have to be careful with the butter; if you overheat it, it can become bitter, and if you don't overheat it, the muffins will have a greasy flavor.
By the way, there is absolutely no leavening agent in the recipe, but still, the cupcakes rise slightly and are not at all clogged inside. I used professional heat stable chocolate, it doesn't spread when baking, but you can easily use regular chocolate by breaking it into small pieces.
Composition (for 12 pieces):
- sugar - 150 gr.
- egg whites - 250 gr.
- almond flour – 300 gr.
- cream butter - 250 gr.
- flour - 65 gr.
- chocolate chips - 125 gr.
Preparation of cupcakes «tigers»:
Cut the butter into cubes, put it in a large thick-bottomed frying pan and keep it on the heat until it turns brown and has a slight hazelnut aroma.
Add the butter to a large frying pan.
Fold paper towels in three layers and strain the oil through them, then cool.
In a bowl, combine the sugar, almond flour, and wheat flour.
Pour in the egg whites and mix well. The batter will resemble an almond paste.
Add the cooled «nut butter» and mix again until smooth.
Then add the chocolate drops and mix again.
Pour paper cups into cupcake molds, if desired. Fill muffin or cupcake molds one-third full.
Bake in a preheated oven at 180 degrees Celsius for about 30-35 minutes - until golden. Check for doneness with a wooden skewer.
Check for doneness.
Cool the cupcakes and then serve.
Have a good appetite!"
