Захаросани лешници
Изработени от бадеми и лешници, покрити с тъмни шоколадови глазури, тези чашки са на стойност сами. Добавете елегантно докосване, като покриете чашите с карамелизирани лешници с лешници.
Източник: Марта Стюарт
добив
Изработени от бадеми и лешници, покрити с тъмни шоколадови глазури, тези чашки са на стойност сами. Добавете елегантно докосване, като покриете чашите с карамелизирани лешници с лешници.
Източник: Марта Стюарт
добив
Julien
27.04.2023 @ 17:13
These cups made of almonds and hazelnuts, covered with dark chocolate glaze, are worth it alone. Add an elegant touch by covering the cups with caramelized hazelnuts. Source: Martha Stewart. Makes 16. Ingredients: 1/2 cup whole unblanched almonds, toasted. 1/2 cup hazelnuts, toasted and skinned. 3/4 cup all-purpose flour. 3/4 cup cake flour (not self-rising), sifted. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, room temperature. 1/4 cup granulated sugar. 1/2 cup firmly packed dark-brown sugar. 3/4 cup milk. 4 large egg whites. Dark chocolate glaze. Caramelized hazelnuts. Instructions: 1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Pulse almonds and hazelnuts in a food processor until finely ground (do not overprocess, or nuts will turn into a paste). In a medium bowl, whisk together both flours, baking powder, and salt. 2. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each. 3. In another bowl, with an electric mixer on medium speed, whisk egg whites until soft peaks form. In two additions, gently fold egg whites into batter. 4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers. 5. Using an offset spatula, spread glaze over each cupcake. Cupcakes can be chilled up to 3 days in airtight containers; bring to room temperature and top with hazelnuts, drizzled with caramel, just before serving.