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Cupcakes au chocolat de Pâques avec cœur de praliné et ganache montée
Des cupcakes moelleux au cacao, fourrés d’un cœur fondant de praliné amande‑noisette, surmontés d’une ganache montée au chocolat noir et décorés d’œufs en chocolat au lait et de billes craquantes. Idéal pour un dessert festif de Pâques, facile à réaliser avec les enfants.
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Cost Breakdown
Critical Success Points
- • Préchauffer le four à 180 °C
- • Cuisson des cupcakes (test de la lame)
- • Repos de la ganache au réfrigérateur (5 h)
- • Monter la ganache sans la sur‑battre
- • Repos des œufs en chocolat (1 h)
Safety Warnings
- • Manipuler le chocolat fondu et la crème chaude avec précaution pour éviter les brûlures
- • Utiliser des gants ou un chiffon épais lors du retrait du moule à œufs chaud
- • Faire attention à la lame du couteau lors du test de cuisson des cupcakes
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