Servings:
4
Prep time:
40
Cooking time:
25
INGREDIENTS
- - 90 g white chocolate
- - 40 g of roasted hazelnuts
- - 40 g of butter
- - 2 eggs
- - 50 g of icing sugar
- - 2 tablespoons of rice flour
- - 1 tablespoon of white flour
- - 5 g of baking powder
- - 100 g of pastry
- - 125 g of mascarpone
- - 3 red plums
- - 3 tablespoons plum jam
INSTRUCTIONS
- in a double boiler, melt half the chocolate, the chopped nuts, cut the butter into pieces and knead until it is soft. Stir with a whisk the egg yolks and sugar.
- Add the chocolate and the two stifted flours with baking powder, and then the nuts and egg whites. Pour into four moldsof 12cm greased and floured and bake at 170 ° C for 20 minutes.
- Obtain circles of 14 cm from the pastry and bake in oven for 10 minutes. Heat the mascarpone, add the remaining white chocolate and melt without stirring.
- Cut the the largest plim in dices, add it to jam, take out the cupcakes and with a boxcutter, form a central hole to fill with a spoonful of jam.
- Spread a thin layer of mascarpone cream on the circles of pastry and place on cupcakes to cover the hole. Store them in the fridge for 15 minutes, place them upside down into four dishes and stuff the outside with the remaining cream.
- Decorate the base of cupcakes with a ribbon formed by remained crumbled dough. Make another tape higher on with half nuts and place the remained sliced on the surface.
