DELIVERY IN SWITZERLAND

***NEW*** DELIVERY IN FRANCE

Cupcakes

White chocolate

Shares

001 user - Cupcakes

12 pers

002 bake - Cupcakes

20 mins

004 oven - Cupcakes

0 min

005 cake - Cupcakes

15 mins

006 chef - Cupcakes

Medium

Ingredients

3 eggs

225g of flour

90g of butter

180ml of milk

240g of sugar

1 teaspoon of vanilla extract

150g of white chocolate melted in a bain marie

1 1/2 teaspoons of baking powder

A pinch of salt

2 firm pears (such as Louise Bonne)

1 tablespoon of sugar cane

Icing :

1dl of pineapple juice

2 tbsp. sugar

Candied pineapple

15g of softened butter

40g of St-Morêt cream cheese

120g of icing sugar

2 tablespoons of pear brandy (optional)

Villars product used in this recipe

1010VL20 Pur Blanc 100g E10499 12.2019 144x300 - Cupcakes

White chocolate

Melt the chocolate in a bain-marie.

Mix the egg and sugar in another bowl and blend until the mixture whitens.
Peel the pears, remove the core and cut into little cubes. Heat a knob of butter in a frying pan and lightly brown the pear, add the sugar and leave a few moments to caramelize. Leave to cool and set aside.

Mix together in a bowl the flour, baking powder, a pinch of salt and butter at room temperature. Rub in using your fingers.

Mix the egg and sugar in another bowl and blend until the mixture whitens. Mix until the mixture turns white. Next add the vanilla extract and white chocolate. Add this mixture to the previous mixture, then add the milk a bit at a time. Then gradually add the milk. Add the caramelized pears.

Once ready fill the paper cases with the dough mixture ¾ of the way up. Cook in the oven at 180°C for about 18 minutes. Leave to cool at room temperature.

Pineapple syrup
Bring the pineapple juice to the boil in a small saucepan, add the sugar and leave to reduce until a syrupy consistency. If necessary you can leave to reduce a bit more or else add a bit more juice if it is too thick.

Icing
To prepare the icing, mix the butter and St-Morêt cream cheese together, then whisk in the icing sugar and pear brandy. Use a piping back to ice the cupcakes, pour on a trickle of pineapple juice and add a few pieces of candied pineapple. Leave 10-15 minutes in the fridge until the topping sets then leave at room temperature a bit before eating (5 minutes).

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