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Pumpkin and Mascarpone Soup….

26 Oct

Soupe Pres Cup_4

There we are….. Switching to Winter hour gave us an additional hour to sleep this week-end but also shorter days for the weeks to come!

Even if we have an amazing Autumn with bright blue sky and pretty warm weather, it’s still a bit chilly when the sun disappears.

So it just reminds us that we will soon crave for hot soups by the fireplace.

Here is my first soup of the season.

I choose the pumpkin because of Thanksgiving and Halloween…. just one idea among thousands to accommodate that squash that will decorate your house for the upcoming week.

Potimarron Potimarron-Grille

Ingredients for 4 people:

  • 1 chestnut pumpkin
  • 1 onion – diced
  • fresh thyme leaves – about 1/2 tsp
  • 500ml chicken stock
  • 1/2 cup Mascarpone
  • 1/2 tsp cumin (optional)
  • olive oil
  • salt and pepper


Preheat your oven to 400°F.

Cut the pumpkin into large wedges and scoop out the center with a spoon until you got rid of all the seeds and stringy parts.

Place them on a baking tray covered with parchment paper. Drizzle with olive oil, salt and pepper.

Grill them for 20-25 minutes until a blade gets easily through it.

Let them cool down then scoop the flesh out of the skin.

Drizzle a pan with olive oil and start to cook the diced onion with salt, pepper and cumin. When it gets soft and a nice golden coloration, add the pumpkin flesh, thyme and cover with chicken stock.

Let it simmer for 15-20 minutes then mix it with a hand blender until it gets smooth.

Roasted Pumpkin Blender

Rectify the seasoning then add the Mascarpone and mix it again.*

Serve it hot with a spoon of whipped Mascarpone, a dash of Tabasco or seeds to decorate. Soupe Pres Verrine

* If the mix is too thick, add some more stock or water and blend it again.

* If the mix is too liquid, before adding the Mascarpone, dice a peeled potato and add it to the soup. Cook it on a medium heat for 5-10 minutes then mix it again. If you have reached the right consistency, add the Mascarpone.

Soupe au Potimarron et au Mascarpone


Ingrédients pour 4 personnes:

  • 1 potimarron
  • 1 oignon émincé
  • ½ cc de feuilles de thym frais
  • 500 ml de fond de volaille
  • 125 ml de Mascarpone
  • 1/2 cc de cumin (optionnel)
  • Huile d’olive
  • Sel et poivre



Préchauffez votre four à 200°C.

Coupez le potimarron en 2 et ôtez toutes les graines et la partie filandreuse à l’aide d’une cuillère.

Coupez le potimarron en quartiers et posez-les sur une plaque couverte de papier sulfurisé.

Versez un filet d’huile d’olive, assaisonnez de sel et de poivre et faites cuire 20-25 minutes jusqu’à ce que le potimarron soit cuit, une lame le traverse sans résistance.

Laissez-le refroidir sur le côté.

Dans un fait-tout, faites revenir l’oignon jusqu’à ce qu’il prenne une jolie coloration dorée.

Pendant ce temps, détachez la chair du potimarron de la peau à l’aide d’une cuillère ou d’un couteau. Versez la chair du potimarron dans le fait-tout, ajoutez le cumin et couvrez avec 500ml de fond de volaille.

Laissez cuire à feu moyen pendant 15-20 minutes puis mixez le tout à l’aide d’un robot plongeant jusqu’à obtention d’une soupe onctueuse et lisse.*

Ajustez l’assaisonnement puis versez le Mascarpone et remixez.

Servez chaud avec quelques gouttes de Tabasco, une cuillère de Mascarpone fouetté ou quelques graines pour décorer.

* Si la soupe est trop épaisse, ajoutez un peu d’eau ou de fond de volaille jusqu’à obtention de la consistance souhaitée.

* Si la soupe est trop liquide, pelez et découpez en petits dés une pomme de terre et ajoutez-la à la soupe, faites cuire a feu moyen 5-10 minutes et mixez de nouveau. Ajoutez ensuite le Mascarpone.


Homemade Guacamole….

15 May

Guacamole is one of these dips that can be either amazing, too hot or simply tasteless… Most of the time, the ones that you buy at the supermarket belong to the last category and depending on where you are, the home-made guacamole are often amazing but sometimes too hot.
I had a lot of different guacamole in Miami and I have to say that I became a real fan of that dip even if I do not really like the avocado texture generally speaking.

Indeed, you can create your own guacamole recipe and get the texture you want by adding chopped tomatoes, onions and herbs…. be careful with the chili proportion, depending on where you buy them, they can be mild or extremely hot. Start with a little amount and adjust when you have reached the right consistency…

Last but not least… the avocados have to be ripe otherwise it’s not worth the experience. You’ll never get a nice creamy consistency, the avocado will be too hard to mash with a fork and instead of a melting feeling, you will obtain a grainy consistency and also struggle with the making of it!


  • 2-3 ripe avocados
  • 1⁄2 cup red onion, minced
  • 1⁄2 red chili, seeds removed, minced
  • 1⁄2 green chili, seeds removed, minced
  • 2 tbsp coriander, finely chopped
  • 1 lime juice
  • 1 lemon juice
  • 1⁄2 tsp salt and black pepper
  • 1 small ripe tomato, pulp removed, chopped
  • 1/2 tsp of ground cumin (optional)


Cut avocados in half and remove the seed. With a spoon large enough, scoop out the avocado from the peel.


Put them in a mixing bowl and pour a lime juice on top to prevent them from darkening.
Using a fork, roughly mash the avocado. It still has to be a little chunky*.


Add the chopped onion, coriander, salt and pepper and mash some more.

Add part or all of the chili peppers to the guacamole to your desired degree of hotness.
Chop the tomato, add to the guacamole and mix.
Adjust the seasoning and serve it straight away or keep it covered with cling film in your refrigerator to prevent oxidation.

Guacamole is often served with Tortilla Chips but it is also very good as a side for fajitas, tacos or spread in wraps.

*If you wish to use a food processor, depending on how powerful it is, keep one of the avocado on the side and roughly cut or chop the other ingredients. Process all of them except the avocado until you obtain a finely chopped mix. Add the avocado and lime juice and process again until you obtain a smooth mix. With a fork, roughly mash the other avocado and incorporate the smooth mix into it. Adjust the seasoning and serve it straight away or keep it covered with cling film in your refrigerator to prevent oxidation.

Guacamole 2


  • 2-3 avocats bien mûrs
  • 1⁄2 oignon rouge finement émincé
  • 1⁄2 piment rouge, finement émincé, sans les graines
  • 1⁄2 piment vert, finement émincé, sans les graines
  • 1 petite poignee de coriandre émincée
  • 1 jus de citron vert
  • 1 jus de citron jaune
  • 1⁄2 cac de sel et du poivre
  • 1 petite tomate bien mûre, emondée et taillée en petits cubes
  • 1/2 cac de cumin en poudre (optionnel)


Coupez les avocats en 2 dans le sens de la longueur et avec une cuillère à soupe, séparez la chaire de l’avocat de son enveloppe.

Placez-les dans un bol et arrosez-les de jus de citron pour éviter qu’ils ne s’oxydent et noircissent.

A l’aide d’une fourchette, écrasez-les grossièrement afin de garder un peu de texture.*

Incorporez ensuite l’oignon émincé, la coriandre, le sel et le poivre et la moitié des piments afin de contrôler la puissance de votre guacamole.

Goûtez votre guacamole, ajoutez le reste des piments, du jus de citron, du cumin si nécessaire puis ajoutez les dés de tomates et mixez une dernière fois.

Versez le guacamole dans un bol de service et servez-le immédiatement avec des chips mexicaines ou en accompagnement de fajitas, tacos, garniture de wraps….

Si vous souhaitez le garder pour plus tard, couvrez-le avec du film alimentaire a contact et gardez-le au réfrigérateur pour éviter qu’il ne s’oxyde avec la lumière et l’air.

*Si vous voulez vous simplifier la vie en utilisant votre robot, dans un premier temps, placez l’oignon et les piments dans le bol pour obtenir un mix finement émincé. Incorporez ensuite la coriandre, la moitié des avocats et les jus de citron et passez-les au mixer jusqu’à obtention d’un mix qui garde encore un peu de texture.

Ecrasez grossièrement les avocats restants et incorporez le mix aux avocats.

Goûtez et ajustez l’assaisonement. Finissez en incorporant les dés de tomates.

In the mood for Chimichurri….

5 Feb

We spent the last week-end around BBQs with great meat lovers, and even 2 days later I feel like beef hangover…. Even in my family I never had that much red beef within two days.

Along with BBQ comes all the sauces as well and that made my day on Saturday…. Ok Pisco and fresh Sancerre came first! But Mama Elia Chimichurri was really to die for….

It reminded me of my trip to Argentina and the pleasure of having only beef with Chimichurri sauce because the meat is so tender and full of flavor that you do not need any sides to go with it….

Red Beef and Pesto


  • 1 medium onion
  • 3-4 garlic cloves
  • a generous bunch of flat leaf parsley washed
  • 6 tbsp of olive oil
  • 3 tbsp of red wine vinegar
  • red or green chilli (seeded if you want it mild)
  • salt
  • a lime or lemon juice optional


Roughly chopped onion, garlic, chili, parsley to make it easier to process.

In the bowl of your blender, place all the ingredients and only 1/2 the olive oil and start processing. Gradually add the rest of the olive oil until you reach the right consistency. It is up to you. I like it smooth but some likes it almost liquid.

Adjust the seasoning, you can add lime or lemon juice as well as oregano but the base is here!

You can use Chimichurri to marinate other beefs, to go with fish, as a base for salad dressing or on top of grilled vegetables.


Version Francaise

Ingrédients :

  • 1 oignon moyen
  • 3-4 gousses d’ail
  • un beau bouquet de persil plat bien lavé
  • 90ml d’huile d’olive
  • 45ml de vinaigre de vin rouge
  • piment vert ou rouge (avec les graines si vous le voulez fort)
  • sel
  • un jus de citron jaune ou vert – optionnel


Coupez grossiérement l’oignon, l’ail et le persil au préalable pour faciliter leur passage au blender.

Passez tous les ingrédients au blender sauf l’huile d’olive (seulement la moitié) et incorporez graduellement le reste jusqu’a obtention de la consistence desirée.

Ajustez l’assaisonnement: sel, citron.

La sauce Chimichurri est aussi une parfaite marinade pour les viandes blanches, un accompagnement pour les poissons, légumes grillés ou une bonne base de sauce pour les salades.

Carrot & Coco Soup…

8 Jan

First of all, I wanted to wish to all of you an Happy New Year… I hope you had as lovely holidays as I did even if I had way too much of our French treats such as Foie-Gras, Fine Cheeses and all kind of sweets. It’s time for me to get back to healthy BUT tasty dishes in order to DETOX my body in a gentle way!

For those who have been very moderate or just postpone to February all the good resolutions because of the Galette des Rois, don’t worry… you can still enjoy the recipe that I posted last year!

Ingredients for 6 servings

  • 1 kg of carrots
  • 0,8 l of water
  • 40 cl of coconut milk
  • 1 chicken stock cube
  • 1 large onion
  • ½ tsp ground coriander*
  • ½ tsp ground cumin*
  • 1 pinch of ground cinnamon*
  • 1 tsp of olive oil

*You can replace those spices with mixed spices of your choice, I used Garam Massala but Chinese 5 Spices, All Spices and other mixes work very well…


  • Wash and peel the onions and carrots. Chop the onion and cut the carrots in slices 2-3mm wide.
  • In a large heavy bottom pan, heat the oil and gently fry the onion until it gets golden brown. Add the sliced carrots on top, salt and pepper then pour the water and the stock. You can dissolve the stock cube in hot water before otherwise, it will dissolve by itself while cooking. Bring it to a boil then cover the pan with a lid and keep on cooking gently for 25-30 minutes.

  • Once the carrots are cooked (they are soft and easy to cut), pour all the content of the pan in a blender with the coconut milk and the spices. Blend them until you obtain a nice and smooth soup. Taste and rectify the seasoning up to your taste.

  • Depending on how you like your soup, you can adjust the quantity of water or coconut milk to make it more or less liquid, more or less creamy.
  • Pour it into serving bowls and serve it straight away while it’s still hot.

  • For decoration, you can add coriander leaves or a spoon of whipped cream and some freshly ground pepper.

The Praliné Paste by Philippe Conticini: the base for starting great pastry!

7 Dec

A few months ago, I bought Philippe Conticini‘s book Sensations because I really could not stop watching the amazing pictures they have taken. I rather expected a Book of Art rather than a real Pastry Book as many of them are much too complicate for a young twin mum to get involved in!

I was wrong I have to admit. The book offers many recipes, some harder than other but a lot of them explain just the basics of the pastry with very simple but quality ingredients that make the difference!

That’s how I rediscovered the Sablés Bretons and also how I made my own Praliné in order to achieve the topic of my next post: the Milky Crunch….

But let’s start with the Praliné first!

Pure Mixed Nuts Praliné Paste 

Ingredients for 1 kg of Praliné

  • 600g of mixed nuts (pistachios, cashew nuts, pecans, macadamias, almonds and hazelnuts)
  • 400g of caster sugar
  • 100g of water


  • In a deep large frying with heavy bottom bring to a boil water and sugar. When the temperature reaches 116°, add the mixed nuts.

  • Take care to coat all the nuts with the syrup and keep on cooking it and stirring it for another 20 minutes so that it caramelize but does not burn.

  • The sugar will crystallize after you added the nuts but it will finally caramelize and get a nice golden Brown colour.

  • At that point, spread the nuts on a silicon mat and let them cool down.

  • Pour 1/3 of the nuts in a powerful blender such as Robot Coupe or Thermomix and mix it until you get a nice creamy paste.

  • You can keep it in an airtight container. 

*Memo: Philippe Conticini explains why the sugar crystallizes halfway through the cooking process.

Because you incorporate air and also because the surface of the nuts are not pure, the sugar reacts and crystallizes but after a while, it will caramelize and become silky and shiny.

Halloween Salad to feed healthy little monsters….!

13 Oct

Here we are…. Once again, you happen to live in the Adam’s Family house for the end of the month…. Fake bloody fingers in your cupboards, vampire’s dentures next to the basin tap and the Harry Potter books on your coffee table instead of your favourite magazines…. Even orange juice has been replaced by cranberry juice thanks to your daughter… but you won’t complain, it seems that it’s perfect for your detox !

Halloween is already back and you don’t know how to manage to get your kids most fashionable costumes ready on time as well as the last trendy decorations you’ve heard about while waiting for your kids in front of the school…. You don’t even know your TOP 10 Monsters for Halloween 2011…. For now, you have just managed to fill 3 giant baskets with sweets and chocolates in order to please the children of your neighbors when they’ll shout “Trick or Treat”…! The D day, costumes and decoration will be ready, your haunted house will even scare the cat and the shadows under your eyes as well as your pale face will make Morticia so jealous…! You’ve been working so hard on this Halloween that you don’t even need make-up to perfectly fit to the scene. One question…. Did you think about the dinner? With all the sweets they are about to swallow, you’d better think of something healthy to preserve their stomach as much as possible and for you to perk up at the same time! I won’t be very useful for the costumes and decoration but here is what I propose for your dinner… a Pumpkin Menu! A Roasted Pumpkin Salad that you can serve with a rat’s-tail stew or skewer of salamander with bat’s blood sauce! And for the dessert, if your monsters really crave for one, you can still have a look at the Pumpkin Pie recipe I posted 2 years ago…

Grilled Butternut Squash Salad with Mint, Chili and a Sweet & Sour Red Onion Dressing

Ingredients : for 4-6 persons

  • 1,5 kg of pumpkin or 1 medium butternut squash
  • olive oil
  • salt & pepper
  • a handful of fresh mint
  • a handful of roasted pumpkin seeds
  • rocket or mesclun leaves
  • 1/2 red chili thinly sliced

Ingredients for the Sweet & Sour Red Onion Dressing*

  • 25ml olive oil
  • 2 garlic cloves
  • 1 red onion
  • 45ml red wine vinegar
  • 1,5 tbsp honey
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp red crushed chili peppers

 Method : 

Preheat your oven to 200° Peel and dice the pumpkin or butternut into wedges 4-5cm long or 2-3cm dices.

Place them on a baking tray covered with parchment paper or silpat. They have to be evenly spread in order to roast not to boil! Sprinkle olive oil, salt and pepper.

Roast them 20-30 minutes until they get a nice golden color. They are cooked when you can easily insert a sharp knife in the center.

While they are roasting, prepare the red onion dressing.

Thinly slice the garlic and onion.

In a pan, heat the olive oil and fry the garlic until it gets a nice golden brown color.

Now, add the red onion, honey, vinegar and chili.

Bring to a boil then reduce the heat and let it simmer for 4-5 minutes while stirring. It will become sirupy. Taste, add salt and pepper up to your taste and let it cool down.

Prepare the mint and red chili just before serving.

Then in a presenting dish or bowl, spread some roasted pumpkin or butternut, add some red onion dressing on top, spread fresh mint, roasted pumpkin seeds, salad leaves and red chili slices as well if you want.

Keep on layering until you have no more pumpkin or butternut and finish with the dressing, seeds and greens.

* If your little monsters can’t stand spicy dishes, don’t add crushed chili and fresh slices of red chili… 

Version Française :

Salade de Courges Grillées et son Confit d’Oignons Rouges Aigre-Doux


  • 1 belle courge butternut ou 1,5kg de citrouille
  • Huile d’olive
  • Sel et Poivre
  • 1 belle poignée de menthe fraîche
  • 1 poignée de graines de courges grillées
  • 1 poignée de roquette ou de mesclun
  • 1 piment rouge finement émincé

Ingrédients pour le Confit d’Oignons Rouges*

  • 25ml d’huile d’olive
  • 2 gousses d’ail
  • 1 oignon rouge
  • 45ml de vinaigre de vin rouge
  • ½ cac piment rouge écrasé (red crushed chili peppers)
  • 1,5 cas miel
  • 1,5 cac sel
  • 1,5 cac poivre du moulin


Préchauffez votre four à 200°.
Pelez et coupez la citrouille et/ou la butternut en tranches de 4-5cm ou en dés de 2cm

Placez-les sur une plaque couverte de papier sulfurisé et assaisonnez d’huile d’olive, de sel et de poivre.

Faites griller jusqu’à ce qu’elles prennent une jolie couleur dorée et que leur centre soit tendre.

Pendant ce temps, préparez le confit d’oignons.

Emincez finement l’ail et l’oignon rouge.

Faites chauffer l’huile dans une poêle puis faites frire l’ail jusqu’à ce qu’il prenne une jolie coloration dorée.

Ajoutez les oignons, le miel, le piment et le vinaigre.

Portez à ébullition puis réduisez pour laisser frémir 4-5 minutes jusqu’à ce que le mélange devienne sirupeux. Salez, poivrez.

Laissez reposer.

Dans un plat de présentation, disposez les tranches ou cubes de citrouille grillée sur le fond du plat, recouvrez avec le confit d’oignons, parsemez de menthe fraîchement ciselée, de graines de courge grillées et de quelques feuilles de roquette et de piment émincé si vous le désirez.

* Si les papilles de vos apprentis sorciers ne tolèrent pas les plats épicés…. Ne mettez pas de piments dans le confit…. Ce serait dommage de leur jouer un mauvais tour avant qu’il ne puisse en jouer eux-mêmes !

Lemon Curd Cupcakes with a Lemony Frosting

20 Sep

Now it’s been a few weeks since the holidays have ended. The kids are already used to their new teachers, our tan is almost gone and the cold weather is definitely back with the rain and grey sky…. We’ve all tried to keep it longer but we had to give up the skirts and summer shoes as we caught a cold and start sneezering all day long….

The best way to fight is to go back on holidays in the South of France or in Italy to enjoy the end of the summer on quiet terraces or beautiful beaches! Otherwise, as most of you can’t go back on holidays…. you can remind the taste of South with a nice lemony recipe. A lot of sweetness to help you feeling better and a lot of lemon to feel the sun shinning far away from us!

I also wanted to add something new…. as I started to work for Thermomix, I have been training a lot and trying all sort of recipes with it that I wanted to share with you. But as I wan’t to keep my recipe easy to use to everybody, I will add the Thermomix option after the classic method. For those who have a Thermomix, I have added the Thermomix category on the list! And for those who are interested in it, just ask me, I will let you know all you want to know and even give you a demonstration if you want to.

Lemon Curd Cupcakes with a Lemony Frosting

Ingredients : for 10-12 cupcakes

  • 100g soft unsalted butter
  • 150g caster sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 180g plain flour
  • 1 ½ tsp baking powder
  • 120ml whole milk
  • Zest of 3 unwaxed lemons

 Method : 

Preheat your oven to 180°

Put muffin or cupcake cases in the adequate tray.

In a large bowl or in the bowl of your Kitchen Aid using the paddle, mix together the butter and sugar until you get a homogenous and creamy mix.

Add the vanilla extract then the eggs and keep on mixing until well incorporated.

Add the flour, baking powder and lemon zest then the milk and whisk until the mix has a nice homogenous texture.

Fill in the cases until 2/3 as it will rise and bake for 15 to 20 minutes depending on the size of the cases.

Cupcakes are cooked once a skewer inserted in the center comes out clean.

While the cupcakes are being cooked, prepare the lemon curd.

Ingredients for the Lemon Curd: *

  • 4 unwaxed lemons, zest and juice
  • 200g caster sugar
  • 100g butter diced
  • 3 eggs and 1 yolk


Prepare a bain-marie** and put the butter, sugar, lemon zest and juice in the bowl. Stir until the butter is completely melted.

Whisk the eggs then add them to the bain-marie and keep on whisking from time to time for the next 10 to 15 minutes. The mix will thicken. Once the mix is thick enough to cover the back of a spoon, the lemon curd is ready. Spoon out it in a piping bottle and keep the rest in a bowl covered with cling film.

**Be Careful, for the bain-marie, the water does not touch the bottom of the bowl. It’s the steam that cook the lemon curd not the boiling water.

* Ingredients for the Lemon Curd with the Thermomix

  • 1 large unwaxed lemons, zest and juice (35 to 40g)
  • 75g caster sugar
  • 50g butter
  • 2 large eggs

Method for the Lemon Curd with the Thermomix

Grind lemon peelings and sugar 20 seconds / speed 10

Add eggs, butter and lemon juice. Mix 15 seconds / speed 6

Scrape down the sides of the TM bowl with the spatula. Insert the Butterfly Whisk. Cook and stir 4 minutes / 80° / Speed 3.

If it hasn’t thickened enough, continue to cook for 1-2 minutes more.

Spoon out it in a piping bottle and keep the rest in a bowl covered with cling film.

While you were making the lemon curd, the cupcakes have baked enough and they are still hot. Insert the tip of the piping bottle at the top of the cupcakes and fill it with lemon curd by squeezing the bottle until it gets saturated and the lemon curd gets out. It’s better to do it while both preparations are still hot, the lemon curd is more liquid and there is more air in the cupcakes.

Ingredients for the Lemon Frosting:

  • 125g icing sugar
  • 40g soft butter
  • 12ml whole milk
  • 1 lemon zest

Method for the Lemon Frosting:

Whisk together the butter and sugar until you obtain a creamy and airy mix.

Add the milk and keep on whisking then add more or less lemon zest up to your taste.

Using a piping bag or a small spatula, decorate straight away the cupcakes that have cooled down in the meantime otherwise, the frosting will melt.


If the frosting is too soft, you can keep it in the fridge for a little while and if you prepare it in advance, give it a good whisk before using it. It will make it easier to use.

As a result, you have a soft lemon cupcake with a creamy lemony centre and a sweet frosting with a nice lemon taste. Because the lemon is present in all the cupcake, it really makes it different from the other. Hope you will enjoy and also try the recipe with different citrus fruits such as lime, orange or grapefruit!

Version Française : Cupcakes à la Crème de Citron

Ingredients : pour 10-12 cupcakes

  • 100g de beurre mou
  • 150g de sucre
  • ½ cac d’extrait de vanille
  • 2 oeufs
  • 180g de farine
  • 1 ½ cac de levure chimique
  • 120ml lait
  • Zest de 3 citrons

Méthode :

Préchauffez votre four à 180°.

Préparez une plaque à cupcakes ou à muffins en la garnissant d’alvéoles en papier de taille adaptée.

Dans un grand bol, battez le beurre et le sucre jusqu’à obtention d’un mélange crémeux. Si vous avez un robot de type Kitchen Aid, utilisez le batteur plat.

Ajoutez ensuite la vanille puis les œufs et mélangez jusqu’à l’obtention d’une préparation lisse.

Incorporez la farine, la levure et le zest de citrons puis versez le lait et mélangez.

Remplissez les alvéoles aux 2/3 puis enfournez 15 à 20 minutes selon la taille.

Les cupcakes sont cuits lorsqu’une lame introduite au cœur ressort propre.

Pendant que les cupcakes cuisent, préparez le lemon curd pour pouvoir garnir les cupcakes tant qu’ils sont encore chauds.

Ingredients pour le lemon curd

  • 4 citrons non traités, zest et jus
  • 200g de sucre en poudre
  • 100g de beurre coupé en dés
  • 3 oeufs et 1 jaune


Préparez un bain-marie. Attention dans un bain-marie, l’eau ne doit pas toucher le fond du bol posé sur la casserole. C’est la vapeur qui agit comme agent de cuisson.

Dans le bol du bain marie, mettez le beurre, le sucre, le jus et le zest des citrons. Faites chauffer tout en mélangeant de temps à autre jusqu’à ce que le beurre ait totalement fondu.

Battez les oeufs au préalable et intégrez-les au bain-marie. Continuez à battre le mélange jusqu’à ce que vous ayez obtenu une masse homogène.

Laissez cuire 10 à 13 minutes en prenant soin de bien mélanger pour que le lemon curd épaississe sans accrocher aux parois.

Une fois que le lemon curd est suffisamment épais pour recouvrir le dos d’une cuillère, versez le dans un flacon de cuisine à embout moyen et garnissez immédiatement les cupcakes en plantant l’extrémité de la pipette au sommet du cupcake et en pressant sur la bouteille jusqu’à ce que le cupcake soit saturé.

Le lemon curd chaud est plus facile à introduire dans le cupcake.

Débarrassez ce qu’il reste dans un récipient et filmez à contact pour éviter qu’une croûte ne se forme. Gardez au frais.

Ingrédients pour le glaçage au citron:

  • 125g de sucre glace
  • 40g de beurre mou
  • 12ml de lait entier
  • Zest de 1 citron

Méthode :

Dans le bol de votre batteur et en vous servant du fouet, battez le beurre et le sucre glace jusqu’à obtention d’un mélange crémeux.

Ajoutez ensuite le lait et continuez à battre puis incorporez le zest selon votre goût.

Décorez immédiatement à la spatule fine ou à la poche à douille plate ou cannelée les cupcakes préalablement refroidis (sinon, la crème va fondre).

Si la crème est trop molle, réservez là au frais. Si vous la préparez en avance, réservez là au frais et donnez lui un coup de batteur pour la détendre et la rendre plus facile à manier.