18 March, 2012

let's talk about Eric

Here is Eric. He is not a "oh-just-like-my-neighbour" type of boy at all. He is a master pâtissier and he lives up to the expectations as such :)
Probably, he was the boy in the public school whose English was not understood by anyone, since he is French, and his arrogance made him the perfect target for school bullies. But Eric is not the type of guy who would allow himself to be bullied, he would say 'ow dare they' and would walk off to the nearest patisserie to get the sweetest, coolest, most fashionable cake for himself  and then a haircut.
So, let me introduce you Eric Lanlard, with his latest series on television. He is very bad with the cameras, not able to make any convenient small-talk with his guest, but still...I am watching him every day!
Reason being, that he is over-confident with his cakes and dessert (must be since he was trained at the Roux brothers), he is making fancy cake decorations that even the chockywockydoodah would be envious with and last but not least his English is funny. Oh, and he is showing some quick bakes, which I tested and proved to be really quick, really! :)
So, here it is a cupcake from Eric's kitchen, which a bite. Lovely light sponge, and creamy yummy frosting. You will see what I mean!

Mexican chocolate Cupcakes: 

175g flour (85g low-carb, 90g graham for me - sieved)
1 tsp bicarb
1tsp cinnamon
1/4 tsp ground nutmeg
1 pinch of cayenne pepper powder
1 pinch of salt
225g caster sugar (175g I dared...not more)
4 tbs cocoa powder (unsweetened)
1 splash of white wine vinegar
5 tbsp vegetable oil
1 tsb vanilla extract
250 ml water (I needed to add 100 ml milk too)

Combine the dry ingredients with the wet (the raw pastry must be runny, don't worry it is normal). Portion out to the papered cupcake tin, and bake in the 180°C pre-heated oven for 20-25 minutes.

While it is baking in the oven prepare the frosting.
 150g sieved icing sugar
150g butter (on room temp)
100g melted dark chocolate
1 pinch of cayenne pepper powder

Combine the sugar and the butter with a spatula at first, then use your electric mixer to cream. Once light and fluffy add the cooled but still runny dark chocolate and the cayenne. Combine then put in the fridge for 20 mins, or at least till the sponge cools down.
Decorate to your liking!

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