Candied Fruit Cupcakes (Alain Ducasse)

Category: Confectionery
Kitchen: french
Candied Fruit Cupcakes (Alain Ducasse)

Ingredients

butter 125 g
sugar 125 g
eggs 225 g
flour 270 g
baking powder 8 g
candied fruit 625 g
honey 40 g
dark rum 250ml
sugar 250 g
water 50 ml
dark rum 100 ml

Cooking method

  • Finally got around to the recipes of the ADF school (Alain Ducasse training center). I decided to start with the recipes for cupcakes and check how the difference in cooking technology affects the final result - the taste of the cake that everyone is used to.
  • 1. Pour 100 ml of rum over the candied fruit (I took dried apricots, peaches, cranberries, cherries and cherries in equal proportions) and leave for several hours or overnight, tightly closing the lid.
  • 2. Before starting kneading, all ingredients should be at room temperature - remove eggs from the refrigerator in advance, let the butter soften at room temperature.
  • 3. Beat butter and sugar on medium speed until creamy.
  • 4. Beat eggs lightly with a whisk (only until smooth).
  • 5. Add a quarter of the eggs, honey to the butter and continue beating.
  • 6. Without stopping beating, add a quarter of the flour, then another quarter of the eggs and, alternating small portions, add all the eggs and flour. Finish with flour. Before whipping, the flour is mixed with baking powder. After adding all the eggs and flour, increase the speed to the maximum and beat for a couple of minutes. After stopping the mixer, the dough should drain from the beaters in a continuous wide belt.
  • 7. Add fruits to the finished dough, mix gently, put in two-thirds of a mold and refrigerate for 6 hours.
  • 8. Bake at 180 degrees for about an hour and a half with the oven door ajar.
  • 9. Boil the syrup from rum, sugar and water and soak the finished muffins from all sides except the top.

Time for preparing:

about 2 hours

Cooking program:

oven

Note

The recipe is designed for 3 forms 15 cm long or one large one.
The whipping process takes no more than 15 minutes.
Reading the recipe, I immediately wondered - why put in the refrigerator? Therefore, I immediately set one form to bake, and set the rest for the specified time in the cold. The output is different in quality of the product. The first one (without cooling) turned out to be non-uniform, rose too quickly and unevenly in the oven. The fruit did not have time to "marry" the dough and give it its flavor.
The rest were beyond praise. Not grainy and not excessively porous, do not crumble at all and do not stale for a long time. Very delicate and aromatic.
As for the impregnation - in principle, you can not do it. It adds spice to the crust, but does not particularly affect the main taste. I did this and that. Bon Appetit

barbariscka
Twist
Only recently I got acquainted with the book by Alain Ducasse, I got unspeakable pleasure admiring the works of haute cuisine. And in the search I saw your cupcakes.
Thank you, it was very interesting how little things completely change such familiar recipes.
And in your presentation, they are always very nicely designed.
Pinky
I also liked the cupcake, but the question arose: 100 ml of rum is to pour over the fruit. The remaining 250 ml, as I understand it, in impregnation + 50 ml of water. Isn't it too much (a glass !!) rum for impregnation? Will it taste too alcoholic? And what is the substitute for rum if it is not there?
Scarecrow
Quote: Pinky

I also liked the cupcake, but the question arose: 100 ml of rum is to pour over the fruit. The remaining 250 ml, as I understand it, in impregnation + 50 ml of water. Isn't it too much (a glass !!) rum for impregnation? Will it taste too alcoholic? And what is the substitute for rum if it is not there?

It depends on what is considered an alcoholic taste. If syrup is brewed from rum, then there is no alcohol (alcohols) there. But the rum bouquet must remain in place.
Twist
barbariscka, the book is really wonderful! But I still don't get my hands on recipes from it - many are quite troublesome. If all goes well, I plan to "cheat" her seriously during the winter holidays.
Pinky, after impregnation, I got a half-centimeter crust with a rather bright taste of rum. I did it strictly according to the master's recipe, but the proportion of alcohol can be adjusted downward to your liking. Instead of rum, you can take good cognac or VANA TALLINN liqueur. It has a rum-citrus base and will go well with any dried fruit. Besides, it is not very expensive and will come in handy for many recipes. I use it in creams, cupcake doughs, etc.
Pinky
Got it, thanks. Still, is the presence of rum very critical or can it be replaced with syrup with rum essence, if it is the aroma that is needed? There is also cognac, but I don't really like pastries with a lot of alcohol. And the cupcake itself is very effective!
Twist
Pinky, absolutely not critical. Use essence.

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