Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacities) muffin tins with cupcake papers.
1 1/2 cups self-rising flour
1 1/4 cups Cake flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
INSTRUCTIONS:1. In a small bowl, combine the flours. Set aside.
2. Cream the butter until smooth on medium speed.
3. Add the sugar gradually and beat until fluffy, about 3 minutes.
4. Add the eggs, 1 at a time, beating well after each addition.
5. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.
6. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
7. Spoon the batter into the cupcake liners, filling them just under half way full.
8. Bake for 20 to 25 minutes.
Vanilla Crème Patisserie1 cup of whole milk
2 tablespoon cornstarch
6 tablespoon sugar
1 large egg
2 large egg yolks
2 tablespoon unsalted butter
1 teaspoon vanilla
1. Dissolve cornstarch in ¼ cup of milk.
2. Combine the remaining milk with sugar in a saucepan. Bring to a boil and remove from heat and transfer mixture to a new sauce pot. The new unheated sauce pot will help control the heat.
3. Beat whole egg and yolks into corn mixture.
4. Pour 1/3 of boiling milk into egg mixture, making sure to whisk constantly so the eggs do not curdle. (See #1)
5. Return remaining milk to boil. Pour hot egg mixture in a stream and continue whisking.
6. Whisk mixture until the cream thickens and comes to a boil.
7. Remove from heat and beat in butter and vanilla.
8. Refrigerate the cream overnight or for at least six hours.
Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
¾ cup water
6 tablespoon unsalted butter
¼ teaspoon salt
1 cup all purpose flour
4 large eggs
1. Combine water, butter, salt and sugar in a saucepan over medium heat.
2. Bring to a boil and stir occasionally.
3. Once boiled, remove from heat and add the flour, stirring to combine completely. (See # 2)
4. Return to heat and cook, stirring constantly until the batter dries slightly and pulls away from the sides of the pan. (See # 3)
5. Transfer to a bowl and stir with a wooden spoon for 1 minute to cool slightly.
6. Transfer mixture to a food processor. (See #4)
7. Leaving the feed tube open add one egg at a time and pulse until incorporated with each addition.
8. Transfer completed pate choux to a pastry bag fitted with a plain tip.
9. Pipe small dots the size of ½ an inch wide and tall onto parchment paper.
10. Dip your finger in water and smooth any tips that have formed. (See #5)
11. Brush each top with some lightly beaten egg whites.
12. Bake for 13 minutes.
13. Cool completely before filling with cream.
1 cup sugar
1 teaspoon lemon juice
INSTRUCTIONS:1. Combine sugar and lemon juice in a saucepot until mixture resembles wet sand.
2. Place saucepot over medium heat.
3. Heat without stirring until sugar starts to melt around the sides of the pans and the center begins to smoke. Begin to stir sugar.
4. Continue heating and stirring until mixture resembles a clear amber color.
5. Remove from heat immediately and place bottom in a pan of ice water to stop the heat.
1. Carve a hole with your tip in the puff pastry and then fill with cream. (See # 7, 8, 9)
2. To assemble the mount, carefully dip puff pastry in caramel and stack one on top of another. The caramel will work as the glue to hold the structure.
3. To create the spun sugar use a whisk with cut ends or a handful of wooden skewers fanned out. Dip the end of your chosen tool in the caramel and allow excess to drip down into the pot. Gently let end of dripping caramel touch the structure. This will anchor the caramel as you move it in the direction you want the spun sugar to be formed.