Le monde délicieux des cupcakes à la tarte à la crème et à la banane

With the dough:

1-tablespoon Graham cracker crumble

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stir-fried 1/4 cup unsalted butter

2 cups of crystallized sugar soup

With regard to filling:

2 cups of full-fat milk

half a teaspoon of granulated sugar

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1/4 teaspoon of milk protein

3 large yellow eggs

Two cups of unsalted butter soup

A teaspoon of vanilla extract for one egg yolk

2 green bananas, sliced

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Concernant la décoration:

1 thick tablespoon of whipped cream

Two crumbled cookies made with sugar soup

A teaspoon of vanilla extract for one egg yolk

Banana slices and caramel sauce for garnish

Instructions:

Masquez les céréales:

Preheat the oven to 350°F, or 175°C.

Combine the Graham cracker crumble, melted butter, and sugar in a bowl. Mash everything together until it’s well-mashed.

Prepare a muffin tin by lining it with cupcake liners and filling each one with a tablespoon of mixed berries.

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Hold in the oven for 5 to 7 minutes, then remove and let cool completely.

Assemble the garnish:

In a casserole dish, combine the milk, sugar, milk powder, and egg yolks. Bring to a medium boil, stirring constantly, until the mixture thickens and reaches a slight boil.

Once the pan is off the heat, add the butter and vanilla extract.

After the cream has cooled, add the banana slices.

Placez les cupcakes en vue :

Fill each prepared crust to the top with banana cream, then swirl them together.

To make sure the cupcakes take, chill them in the fridge for at least 2 hours.

Get the garnishes ready:

In a bowl, whip the heavy cream until stiff peaks form. Stir in the powdered sugar and vanilla extract.

Pour the frothed cream over the garnish and mix until smooth.

Arrange and serve:

Serve with caramel sauce and banana slices for garnish.

Serve right away or keep in the fridge until ready to serve.

Pieces of advice for succeeding:

Fruits of the grove: Use firm but mushy bananas for the best flavor and texture.

Composition of the English cream: make sure the English cream is thick enough so it doesn’t curdle.

Cooling time: Give the cupcakes enough time to cool before placing them in the refrigerator.

Delectable and easy-to-make, these cupcakes à la tarte à la crème et à la banane bring together two dessert classics: the classic flavors of tarte à la crème à la banane and the joy and convenience of cupcakes. Perfect for parties, get-togethers, or just because you want to treat yourself, these cupcakes are sure to be a hit!