It is in part thanks to this famous recipe that François won An Almost Perfect Supper in 2017.
A soft, or semi-cooked, is meant to flow inside. It is therefore important to watch the cooking carefully so as not to make muffins. The center should not be cooked.
Each step is important in this recipe as in most baking recipes.
Each bite is an explosion of maple and its tender texture melts in your mouth.
Enjoy your lunch!
-
Makes 10 cupcakes
Ingredients
- 1 cup of white chocolate chips
- 1/4 cup of butter
- 8 eggs
- 1 3/4 cup of fine maple sugar
- 1 1/4 cups all-purpose flour
Preperation
- Preheat the oven to 350 degrees Fahrenheit;
- Separate the egg yolks and whites;
- Beat the egg whites using a hand mixer until peaks form;
- In a double boiler, melt the chocolate and butter;
- In a bowl, combine the maple sugar and flour;
- When the butter and chocolate are melted, stir into the flour and sugar mixture;
- Add the egg yolks;
- Gradually fold into the whipped egg whites, gently folding with a spatula;
- Place in muffin cups, ramekins or cookie cutters on a baking sheet covered with parchment paper;
- Bake for about 11 minutes in a conventional oven;
- Watch carefully; a toothpick should come out mushy and not clean;
- Let cool for 2 minutes and serve.
Presentation
Serve with vanilla ice cream orMaple dragon beard.
2 comments
Réponse @ Sylvie : il est préférable de faire les étapes tout juste avant la cuisson. Les blancs d’oeufs risqueraient de tomber, le chocolat de redurcir, ce n’est pas une recette que l’on peut faire à l’avance malheureusement. Il faut aussi servir les mi-cuits au moment où ils sortent du four et sont encore coulant au centre, ça ne doit pas devenir des muffins. Cette recette est de niveau intermédiaire-avancé. Merci pour votre question!
Est-ce qu’on peut le faire d’avance et le faire cuire a la dernière minute?