Afternoon Tea Makes six longuets molds.
Raspberry Cupcake Bars
Praliné Cupcake Sponge > 100 g ALMOND PASTE 55% > 180 g ALMOND / HAZELNUT FRUITY PRALINE 66% > 120 g egg yolks > 125 g whole eggs > 180 g softened butter > 110 g caster sugar > 1,5 g salt > 1 lemon, zested > 110 g cake flour > 60 g ground almonds > 2 g baking powder
Gently beat the almond paste and the praliné, carefully folding in the eggs. In another bowl, gently beat the softened butter with the sugar and salt, and add the lemon zest. Combine the two mixtures, then gradually fold in the flour, sifted with the baking powder and ground almonds. Bake at 160°C with the damper open. Raspberry Cupcake Filling for the Buttercream
> 150 g caster sugar
Heat the whole raspberries in a pan. Combine the sugar with the pectin. When the raspberries reach 40°C, add the pectin and sugar mix and then bring
> 3 g pectin NH
to the boil. Set aside in the fridge.
> 290 g whole raspberries
Cupcake Buttercream > 80 g whole milk > 445 g dry butter 84% > 135 g caster sugar > 45 g whole eggs
Make a custard with the milk, eggs and sugar. Cook in a bain marie to 84 /85°C. (This recipe uses very little milk so take care during cooking.) Strain the custard into a mixing bowl and then chill down in a freestanding mixer on medium speed. When the custard is at 45°C, add the softened butter in pieces. Gently beat and set aside in the fridge.
Raspberry Cupcake Buttercream > 700 g Cupcake buttercream > 170 g raspberry Cupcake filling
Mix the Raspberry Cupcake Filling with the softened Cupcake Buttercream. Add the orange flower water and use immediately or set aside in the fridge.
> 35 g orange flower water
Assembly and finishing Pipe 150 g of Cupcake Sponge into each longuets mold (ref. 1716.53 De Buyer) and bake for 17 minutes at 160°C with the damper open. Once the Cupcake Sponge is cooked and chilled, use a piping bag with a plain nozzle to pipe 50 g of Raspberry Cupcake Filling per mold along the middle of the Sponge. Use another piping bag with a smooth nozzle to fill the molds with Raspberry Cupcake Buttercream (approx. 120 g per mold). Smooth over with a spatula and then freeze. Carefully cut the longuets in half before unmolding to facilitate the process. Leave to come up to room temperature and then cut into 7 cm lengths. Decorate with a thin sheet of white chocolate of the same size.
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