Pastry cream and lemon mousse cupcakes with thermomix

Preparation of Pastry Cream and Lemon Mousse Cupcakes with Thermomix

GENOVES

1. Butterfly in blades, eggs, sugar and essence to the glass,
2. 6 minutes / 37°C / speed 4.
3. Then, same time and speed but no temperature.
4. We add the flour and salt,
5. 4 seconds / speed 3.
6. We remove the butterfly and finish mixing with a spatula.
7. We line the base and sides of the mold with baking paper.
8. We dump the dough.
9. Preheated oven to 180°C / heat up and down. We bake for about 20 minutes / after checking the toothpick, it comes out clean
10. We turn off and remove to cool on a rack.
11. Once cold, we cut it in half.
12. We will make 24 cake discs.
13. SYRUP
14. Water and sugar in the glass,
15. 20 seconds / speed 2,
16. then,
17. 4 minutes / 100°C / speed 2.
18. We remove it to a bottle and add the chosen liquor.

NATURAL DIPLOMATIC

1. Butterfly in blades, add the cream and sugar, semi-assemble (not firm peaks), at speed 4.
2. We put it aside in a bowl and put it in the refrigerator.

PASTRY

1. All the ingredients except for the vanilla and gelatin, in the glass,
2. 8 minutes / 90°C / speed 4,
3. then we add the vanilla,
4. 5 seconds / speed 10.
5. We pour it into a bowl and cover it with plastic wrap (in contact with the cream), so as not to generate a crust. Let it cold down

MOUNTING

1. We place the discs in each hole of the molds, syrup and reserve.
2. We hydrate the gelatin in cold water (6/8 min)
3. We place the butterfly on blades, we add the pastry maker.
4. We heat 25 ml of milk, drain the gelatin and add it to the milk, stir.
5. Now we pour it into the glass, 40 seconds / speed 4, then we take the semi-whipped cream out of the refrigerator and we add it little by little through the vocal, at speed 3.
6. When we have it all integrated, we pour it into a pastry bag to make it easier for us to fill the holes in the molds, we will leave a few millimeters free where the lemon cream will go. We smooth it out and put it in the refrigerator for about 6/8 hours.

LEMOND CURD

1. We hydrate the gelatin in cold water (6/8 min)
2. We place the sugar in the glass,
3. 20 seconds / speed 10,
4. followed by the lemon peels without white parts,
5. 20 seconds / speed 10,
6. We lower the remains of the walls onto the blades, add the juice, egg and yolks, cubed butter, vanilla essence and salt,
7. 8 minutes / 80°C / speed 2.
8. We pour it into a jar, drain the gelatin and add it, integrate.

TERMINATION

1. When the cupcakes have set, take them out of the refrigerator and pour the lemon cream.
2. We put it back in the refrigerator so that it can finish curdling (about 2 hours).
3. Then, we can unmold
4. ONLY LEFT TO ENJOY, GOOD PROFIT