Original creation by
Manuel BOUILLET,
Consultant Pastry Chef,
Twin’s Creative Lab,
Taïwan
MINI MARGARITA CUPCAKE
Chef :
Brand
Quantity :
Recipe for 30 pieces
Recipe for mini lime cupcakes with whipped ganache
1. LIME POUNDCAKE
Ingredients
117 g whole eggs
37 g sugar
37 g inverted sugar
1,2 g lime zest
49 g almond powder
57 g flour T55
3,5 g baking powder
62 g cream
36 g butter
Total weight: 400 g
Step
Whip together the eggs, sugars and lime zest. Blend the almond
powder, flour and baking powder together before adding to
the whipped eggs. Fold the cream and finish with the butter
at 45°C.
2. MARGARITA WHIPPED GANACHE
Ingredients
125 g cream (1)
1,4 g lime zest
15 g gelatin mass (x6)
8 g glucose
40 g white chocolate 34%
160 g cream (2)
25 g Cointreau® 60%
25 g Tequila
Total weight: 400 g
Step
Heat the cream (1) and infuse the lime zest for 15 minutes.
Strain and recalculate. Add the gelatin mass and glucose then
reheat around 70°C. Pour over the white chocolate to make a
ganache and blend. Add the cream (2), the Cointreau® and the
Tequila then blend one more time. Chill and whip.
3. YUZU MARGARITA EMULSION
Ingredients
34 g raw sugar
9,9 g xanthan gum
42 g lime puree
42 g yuzu puree
83 g water
19 g Cointreau® 60%
19 g Tequila
1,2 g lime zest
Total weight: 250 g
Step
Combine the sugar and xanthan gum then blend with the
cold purees, water, Cointreau®, Tequila and lime zest until
thickened.
4. ASSEMBLY
Ingredients
For 1 cupcake :
12 g lime poudcake
3 g yuzu Margarita emulsion
10 g Margarita whipped ganache
S.Q. lime zest
Step
Bake the poundcake in 4cm diameter moulds at 155°C, fan 3,
50%, for 12 minutes and allow to cool down.
Whip the Margarita whipped ganache and pipe onto the top of
the mini cake using a pastry bag fitted with a star piping nozzle.
Inject the yuzu Margarita emulsion inside the whipped ganache
and a bit on top as well.
Decorate with some lime zests.
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