Anyway here's how I made it up to him and gifted my dinner party hosts -
Frosting (technique from Butteryum)
400g Dark Chocolate
500 ml Double Cream
1 tsp Vanilla extract
This technique has literally changed my perception of ganache. It makes it so so easy.
1 - Heat the cream to just below boiling
2 - Chop up your dark chocolate as the cream heats
3 - Pour the cream over the chocolate in a heat-proof bowl.
4 - Don't stir for 2 minutes then beat together until smooth
5 - Add the vanilla extract, stir again.
6 - Now cover in a tea towel and leave sitting for 8 hours/overnight.
7- Done! Amazing.
Hazelnut Cupcakes (adapted from Martha Stewart)
100g Ground Hazelnuts
1+1/4 Cup Plain flour
+ 3 tablespoons corn flour sieved together
1.5 tsp Baking Powder
1/4 tsp Salt
113g Butter (unsalted)
32g Caster Sugar
110g Dark Brown Sugar
180ml milk (I used lactose free)
1 egg yolk
1 tsp amaretto or vanilla extract
5 medium egg whites
Nutella to fill
1 - Preheat your oven to 180'C/350'F, Line your muffin tin with
cupcake cases. Now whisk together
the hazelnuts, flours, baking powder and salt.
2 - Beat together the butter and sugars.
3- Beat the egg yolk and amaretto into the milk.
4 - Then in stages add and alternate 1/3 of the flour mixture and milk into the butter mixture.
5 - In a seperate bowl beat the egg whites into soft peaks. Then add half into the rest of the mixture
and mix. Then fold in the second half and immediately pour into the cupcake cases up to half
6- Bake for 25 minutes, remove from the oven and set up to cool on a wire wrack
7 - Using a teaspoon scoop out a little from the center of each cupcake, add a teaspoon of nutella.
This works well while still slightly warm.
8 - Decorate with frosting and caramalized hazelnuts if you wish, then enjoy!
|Are you ready?!|