Gourmet Recipes

Chocolate praliné cupcakes

Made with Cooking Range Almond Hazelnut 50%

An origibal recipe by l’École Gourmet Valrhona

2 steps

Makes 15 cupcakes

Recipe Step by Step

01

CUPCAKE BAT TER

250g Eggs

75g Acacia honey

115g Caster sugar

120g Strong flour

25g COCOA POWDER

75g Finely ground almonds

7g Baking powder

120g Whipping cream

50g Chocolate liqueur (optional)

105g Butter

55g ORIADO 60%chocolate

Mix together the eggs, honey and sugar without whisking. Add the finely ground almonds. Sift together the flour and COCOA POWDER, then sift into the mixture. Add the baking powder.Stir in the whipping cream.Add the chocolate liqueur (optional) and, finally, the melted ORIADO 60%chocolate and butter. Pour approx. 60g of mix into the silicone cupcake moulds. Cover with greaseproof paper and place 1 or 2 trays on top to make a weight (so the cake stays flat and will not rise too much in the oven). Bake in a fan-assisted oven at 180°C for approx. 15 minutes. Turn out once completely cooled.
02

CHOCOLATE & ALMOND AND HAZELNUT PRALINÉ FILLING

600g 50% ALMOND & HAZELNUT PRALINÉ

195gORIADO 60% chocolate

DECORATIONS

30g MIXED CRUNCHY PEARLS

30g Chopped hazelnuts

Mix the melted ORIADO 60% chocolate and the ALMOND AND HAZELNUT PRALINÉ 50%. Check that the temperature is between 45 and 48°C. Cool in a bain-marie until it reaches 24°C.Spread straight onto a silicone mat and leave to set for at least 3 hours at room temperature.

Assembly and finishing

When the ALMOND AND HAZELNUT PRALINÉ with ORIADO 60% chocolate has set, put it in a mixer and beat using the flat beater. Stop as soon as the consistency is “pipable”. Put the praliné-chocolate mixture in a piping bag and make a nice swirl on each cupcake.Garnish with MIXED CRUNCHY PEARLS and a few chopped hazelnuts.