PEAR CUPCAKES WITH CHESTNUT CREAM AND COGNAC

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 2⁄3 cups (200 g) (7.1oz) flour

3⁄4 cup (165 g) (5.8oz) brown sugar

1 1⁄2 tsp baking powder

1⁄4 tsp salt

1⁄4 tsp cinnamon

1 orange

1 tsp vanilla extract

1⁄2 cup (65 g) (2.3oz) cornstarch

3⁄4 cup (165 g) (5.8oz) water

1⁄3 cup (70 g) (2.5oz) sunflower oil 6 tbsp (80 g) (2.8oz) olive oil

1 cup (200 g) (7.1oz) pear (2 pieces)

Cognac

FOR THE DECORATION

1 1⁄3 sticks (150 g) (5.3oz) margarine

1 3⁄4 (210 g) (7.4oz) icing sugar

2 tbsp cognac

1 cup (330 g) (12oz) chestnut puree

Marron glacé

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, salt, cinnamon, and baking powder). Pears, peeled and diced Peel the orange and grate it. Combine the cornstarch and water in a mixing bowl and add to the flour. Combine the sunflower oil, olive oil, orange peel, and vanilla extract in a mixing bowl. Mix with a whisk until the batter is smooth and even. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Top each cupcake with a little brandy and place them in the refrigerator for at least 3 hours.

To make the cream, whisk together the margarine and powdered sugar until smooth and lump-free. Add the cognac and chestnut puree in intervals. Continue beating until the cream is smooth and stable. Decorate each cupcake with a dollop of chestnut cream and a squirt of cognac. Serve each piece with a squirt of marron glacé.

PEAR AND MAPLE SYRUP CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 Conference pear

1 tsp vanilla extract

5.25 ounces (160 g) soy milk

2⁄3 cup (150 g) (5.3oz) sunflower oil

FOR THE COMPOTE

1 Conference pear

1 cup (125 g) (4.4oz)blueberries

6 dried apricots

1⁄2 cup (70 g) (2.5oz) raisins

1⁄2 tsp cinnamon

1 tbsp Cointreau

6 1⁄2 tbsp (80 g) (2.8oz) sugar

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese with maple syrup

Pear and blueberry compote

NUTRITIONAL VALUES

Calories: 207kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 50.7g
Protein: 4.5g
Sugar: 41.1g
Sodium: 80mg

METHOD

In a mixing bowl, combine all the dry ingredients (flour, sugar, baking soda, salt, and baking powder). Peel and cut the pear into 3/8 inch (1 cm) wide cubes. In a saucepan, cover with water and cook for 2 minutes over low heat. Strain and set aside to cool to room temperature. To the dry ingredients, add soy milk, oil, and vanilla extract. Whip the mixture with a wire whisk. Continue whipping until the diced pear is combined with the batter.

Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Peel and cut the pear into 3/8 inch (1 cm) wide cubes for the compote. Cut the apricots and raisins into small chunks. In a saucepan, combine the diced pears, blueberries, raisins, dried apricots, sugar, liqueur, and cinnamon. Cook for 10 minutes over low heat, stirring occasionally to ensure that the mixture does not stick, and the blueberries do not become crushed. Refrigerate it until the sauce reaches a warm temperature.

Decorate each cupcake with maple-flavoured cream cheese, leaving a hole in the centre to fill with pear and blueberry compote. Refrigerate them for at least 2 hours before serving.