Cherry tartlets with butter cream cheese
Today, in Family Kitchen with Javier Romero, I present one of the modern recipes, some cheese tartlets with cheese, which should lick your fingers (literally, because you will get a little butter cream).
Muffins are a traditional bun of obscure origin. Some say that a young French chef named Madeleine Polmier, who worked at the summer residence in France of a dethroned Polish king, prepared these cakes for him. Others say it originated in Santiago de Compostela, where a young woman named Magdalena served some shell-shaped cakes to pilgrims. As a result, the “Magdalens” spread all the way to Santiago, giving them a great tradition in Spain.
To make these muffins I used special kitchen utensils in addition to a mechanical mixer. You can find the kitchen utensils in the Tescoma pastry package, which you can see CLICK HERE, and as for the stirrer, you can look at it CLICK HERE.
And so that you don’t get tired of always making the same cupcakes and muffins, I’ll leave you with some of the recipes I posted in Family Kitchen that you can see just by clicking on the title in blue.
– Cupcakes Pedro Ximénez with cream cheese
– Condensed milk muffins
– White chocolate muffins
Ingredients for 12 people
We start with the preparation of butter cream with cheese. For this purpose we will put the butter and powdered sugar in the bowl of our mechanical mixer. We will start beating at medium speed, using the kneading piece (see photo). When both are well mixed, we will stop the mixer, add the cream cheese and continue beating until the cheese is integrated.
At this point we will put everything in a pastry bag, which we will close with tweezers both top and bottom. We will then put it in the fridge while we need it to use it.
While the butter cream is cooling, we will prepare the muffins. For this purpose we will put the eggs with the sugar in the bowl of our mechanical mixer and we will beat for 5-7 minutes at medium speed. As a result, we will get a whitish mixture, which has significantly increased in size.
In what is needed to break the eggs and sugar, we will remove the bone from the cherries and cut them into small pieces.
When we have prepared the mixture of eggs and sugar, we will reduce the speed by half and pour the milk. Then we will reduce the speed to a minimum and put the flour mixed with the yeast, spoon by spoon, until it is fully integrated.
We will now place the entire preparation in the Tescoma dough dispenser and fill the paper cups we have placed in the holes of our cake tray, almost to the brim.
Then we will put a few pieces of cherry on each muffin (without dipping them) and turn on the oven at 200 ° C with heating up and down WITHOUT a fan.
When it is hot, we put the pan on and bake the muffins for about 17 minutes.
After this time, remove the pan from the oven and when the muffins harden a bit, we will remove them from the holes in the form so that they do not sweat excessively.
Shortly before the muffins cool completely, we will remove the butter cream from the fridge so that it softens a bit and thus it is easier to put the layer. When we have everything ready and with the help of the pastry bag, we will put a layer of butter cream on each cake, thus creating the cupcakes.
Now is your time.
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