Preparation: 40 min
Cooking time: 30-35 min
Waiting time: 5-10 min
Portion: 12 cupcakes
Difficulty:: 3/5
Ingredient
- Sponge cake
-Egg: 3 (63-65 gr/ each; shell included)
-All purpose flour: 40 gr
-Corn starch: 20 gr
-Vegetable oil: 20 gr
-Milk: 10 gr – at room temperature
-Sugar: 60 gr
-Lime juice: ½ tsp or replace with ½ tsp cream of tartar
-Salt: a pinch - Cheese custard cream
-Egg yolk: 1
-Milk: 110 ml
-Margarine: 5-10 gr or replace with unsalted butter
-Granulated sugar: 10 gr
-Corn starch: 10 gr
-La vache qui rit cheese: 45 gr or you can replace with 45 gr cream cheese
Topping
-Salted egg yolks: 12
-Cooking oil: 5-10 ml
-Pork floss: 50-100 gr
Kitchen utensil
-Cupcake baking tray (12 holes medium size) or you can replace with 12 silicone cupcake mold
-Cupcake paper: 12 cups
-Saucepan
Instruction
1. Sponge cake
- Preheat the oven at 175 Celsius degree in 15 min
- Separate the egg yolk and egg white in 2 bowl
- Add a pinch of salt and cream of tartar into bowl of white egg
- Use egg whisk machine to beat the egg white until small bubbles appear
- Slowly add the sugar in mixing bowl, then whisk the egg white at high speed until soft peak (meringue).
- Add separately each egg yolk to meringue bowl and whisk at slow speed.
- Slowly pour and whisk oil and milk into the mixture
- Sieve the flour to mixture bowl. Use the spatula and fold the batter until the flour completely blended
- Place the cupcake paper into cupcake baking tray or silicone mold. Pour the batter into ⅔ cup.
- Bake the batter at 175 Celsius degree in 30-35 min until it baked (the surface bounces when pressing the finger on it).
- Remove the sponge cake out of pan and cool on rack.
2. Cheese custard cream
- Beat egg yolk with 10 gr of sugar until fluffy
- Add 10 gr cornstarch into egg yolk mixture and whisk until they’re combined completely
- Boil 110 ml milk with 5 gr butter at low heat. When tiny bubbles appear on edge, turn off the heat
- Pour 2-3 tablespoon of warm milk into egg yolk mixture and mix well, then pour it back into saucepan.
- Add 3 cubes of la vache qui rit (or 45 gr cream cheese) with 2 gr salt into milk saucepan and place on stove.
- Turn on the stove at low/ medium heat. Cook and stir continuously until the cheese completely dissolved.
- When the milk start to boil, turn the stove at low heat and stir quickly to prevent the edge from overcooked.
- When cheese custard thickens, turn off the heat and keep stirring until you have a glossy white cheese custard
- You can strain custard to get rid of any lumps and transder it to a container (bowl or jar).
- Wrap up with plastic wrap and let it cool before using. The cheese custard will be thicker when it’s completely cool down
3. Salted egg preparation
- Remove salted egg whites and soak the yolk in fresh water. Then rinse.
- Preheat the oven (or steamer) at 150 Celsius degree in 10 minutes
- Place the salted egg yolks on baking tray or dish that lined aluminum foil paper.
- Brush a thin layer of cooking oil on yolk’s surface to give it a glossy appearance when cooked and prevent it from drying out.
- Bake the salted egg yolks in 5-10 minutes at 150 Celsius degree
- Remove the baked yolks from oven and let it cool on tray, cover with plastic wrap before using
4. Serving
- Transfer the cheese custard cream in piping bag. Pipe a circle on cupcake surface
- Place a baked yolk on top and decor with pork floss.
- Serve within a day.
In case if you don’t serve it within a day, restore the cupcake/ salted egg yolk/ cheese custard separately in fridge (2 day max)
ATTENTION!
- The cupcakes will have a slight dent on its surface but that’s okay. You just need to make sure it completely baked, and don’t extend the baking time more than necessary.
- Cheese custard sauce should be thicker a bit, so it’ll be easier to pipe and maintain its shape on cupcake surface
