Not Ice Cream With Strawberry Jam
By: sunflowers8
Published: Thursday, April 14, 2011 - 8:07am

Ingredients




6 What does it take for cupcakes
6 wafers for ice cream
2 large eggs
112 grams of sugar cane Waves of Sugar
25 grams butter
50 milliliters of fresh cream
100 grams of flour
1 teaspoon baking powder
2 tablespoons unsweetened cocoa Van Houten
1 pinch of salt
50 grams dark chocolate 75%% cocoa Venchi
6 teaspoons of Bonne Maman strawberry jam
What is needed to cover
2 egg whites
325 grams caster sugar
1 /2 lemon
1 teaspoon sugar
80 grams dark chocolate 75%% cocoa Venchi
1 teaspoon /2 vegetable oil

Preparation

1 Preheat oven to 180°C. 2 Beat the eggs with the butter and sugar the egg. 3 Mix together the flour, baking powder, cocoa and salt and mix them gently into the mixture. 4 Chop chocolate and melt them in a water bath. Add it to the mixture. 5 Place the wafers for ice cream in a muffin pan (I use a mold by Wilton) and pour the mixture for filling two-thirds. 6 Bake at half height for about 15 minutes. Let cool. 7 Cut cupcakes in the cups to the wafer level with a sharp knife and remove a cone of dough without breaking it. 8 Put a teaspoon in the middle of strawberry jam and cover with the mixture of cone. 9 In a stainless steel bowl mix the egg whites with sugar and lemon juice. 10 Beat with an electric mixer until everything is fluffy. 11 Place the bowl in a double boiler and continue to beat until the mixture assumes the consistency of fluffy meringue. You should see the trace of the whip in the foam. 12 Remove the bowl from the water bath and whisk in the vanilla sugar frothy. Continue to beat with electric mixer until the mixture becomes thick and cold. 13 Put the meringue in a pastry bag with a round toe and pour over the cupcakes to form spirals. Let solidify in the refrigerator. 14 Prepare the cover. Chop chocolate and melt them with vegetable oil in a water bath. 15 Pour the chocolate in a bowl and let cool. 16 Remove the cupcakes from the refrigerator and dip each tip toe in chocolate (be careful not to drop it in) if help yourself with a silicone brush if there are gaps. 17 Let solidify in the refrigerator for about 30 minutes. 18 Can be kept for three days in the refrigerator covered 19 Until mixture is light and fluffy. 20 Melt butter, add the cream and mix to the egg. 21 Mix together the flour, baking powder, cocoa and salt and mix them gently into the mixture. 22 Chop chocolate and melt them in a water bath. Add it to the mixture. 23 Place the wafers for ice cream in a muffin pan (I use a mold by Wilton) and pour the mixture for filling two-thirds. 24 Bake at half height for about 15 minutes. Let cool. 25 Cut cupcakes in the cups to the wafer level with a sharp knife and remove a cone of dough without breaking it. 26 Put a teaspoon in the middle of strawberry jam and cover with the mixture of cone. 27 In a stainless steel bowl mix the egg whites with sugar and lemon juice. 28 Beat with an electric mixer until everything is fluffy. 29 Place the bowl in a double boiler and continue to beat until the mixture assumes the consistency of fluffy meringue. You should see the trace of the whip in the foam. 30 Remove the bowl from the water bath and whisk in the vanilla sugar frothy. Continue to beat with electric mixer until the mixture becomes thick and cold. 31 Put the meringue in a pastry bag with a round toe and pour over the cupcakes to form spirals. Let solidify in the refrigerator. 32 Prepare the cover. Chop chocolate and melt them with vegetable oil in a water bath. 33 Pour the chocolate in a bowl and let cool. 34 Remove the cupcakes from the refrigerator and dip each tip toe in chocolate (be careful not to drop it in) if help yourself with a silicone brush if there are gaps. 35 Let solidify in the refrigerator for about 30 minutes. 36 Can be kept for three days in the refrigerator covered with foil