Cupcake with Earl Gray tea and lemon from French confectioner Nicolas Pierrot. Cupcake with Earl Gray Tea Cupcake with Earl Gray Tea

The incredible aroma of Earl Gray tea is already an argument for all adherents. But when you feel this recognizable taste in a cupcake, your heart starts beating faster. The texture is amazing: velvety cut, absolute uniformity of noble color and friability, the cake melts, crumbles pleasantly and gives a magical feeling. But the Frenchman went even further, we "sealed" the cake in lemon glaze. The shelf life has increased significantly, and the dessert has received an interesting citrus accent in the aftertaste and play of textures. This little sweet brick is definitely more valuable than a gold bar, check it out! In the meantime, stop dreaming and let's cook!

Close your eyes and remember one of the simplest, classic and favorite winter flavor combinations. I'm sure many have thought of tea with lemon. It's amazingly delicious, and if you make a dessert out of it, it will be even better. The first and, perhaps, the most important thing in this cupcake is he not cloying, it's perfect for those who's tired of sweets lately, who wants something refined, unusual and soft in taste. If you're a fan of Earl Gray tea with a slice of lemon, put things aside and write it down! The ingredients are simple! Dough preparation time is minimal! The time it takes for the cake to disappear from the table is a fraction of a second.
This cupcake was one of the favorites in Nicolas Pierrot's course at the VIP-Msaters school, we approached each other and whispered: "Go try that cupcake, it's the bomb!".

Ingredients:
Sugar - 270 g
Eggs - 4 pcs
Earl Gray tea - 10 g
Flour - 230 g
Baking powder - 6.5 g
Cream 20% - 120 g
Butter 82.5% - 85 g

Glaze:
Powdered sugar - 300 g
Lemon juice - 60 g
Earl Gray tea - 2 g

Cooking:

In a mixing bowl, combine the eggs ( 4 pcs or 195 g) and sugar ( 270 g 320 brown sugar works well here). Beat, gradually raising the temperature. We need the state of the tape.

At this time, in a saucepan, combine the cream (20%, 120 g) and Earl Gray tea ( 10-15 g). Of course, the higher the quality of tea, the more taste and aroma you will end up with, there are no compromises here. Of course, you can replace it with another taste, then the cake can be both fruity and mint. We put the saucepan on the stove and let the cream boil.

At this time, mix the flour 230 g) and baking powder ( 6.5 g). Mix well with a whisk to dissolve the baking powder.

When the cream is ready. Throw all the butter 85 g) and let it melt. Remove from heat and puree with an immersion blender. This is necessary so that large particles of tea are crushed.

This is the mass of eggs and sugar we need. You see, it has become larger, it has turned white and flows a little viscous from the whisk (tape).

Sift flour with baking powder over egg mixture.

And carefully, no longer with a mixer, mix.

To homogeneity.

The finished dough should look like this.

Be sure to make a French shirt (as the master class is done at the end) or line the walls with parchment. My form is 25*12*7 cm (top).

Pour in the batter so that at least 1.5 cm from the edge is free, the cake will rise a little. We bake in the oven, preheated to 160 degrees, with my form it took a little more than 45 minutes. Check the readiness with a skewer, do not overdry the product.

Glaze we will have the most common one, we often do it for donuts, for example. We need it in order, on the one hand, to give the dessert additional notes and tastes, and on the other hand, we can significantly increase the shelf life. After all, we seal the cake in a shell, moisture does not come out, and so on. The step is certainly not mandatory, but desirable.

Pour lemon juice (make 70 g) into a saucepan and toss Earl Gray tea. Here it is more reasonable to use packaged, or also pour custard, but then strain it. Put the saucepan on the fire and bring to a boil. We brew lemon tea.
Instead of lemon juice, it would be cool to take cherry, and add a little cognac to the cake itself (up to 20 g).

Pour powdered sugar (300 g) into the mixer bowl.

When the tea is ready, check that you have 60 grams to pour into the powder. If not, add water or juice.

Combine powder and juice.

The frosting will be of medium consistency.

Take out the cake and place on a baking sheet. I put in a silicone mat, but it doesn't matter.

Pour in some frosting. With a spatula, spread it over all the walls.

The layer does not have to be very thick to show through.

Put the cake in an oven preheated to 60 degrees for 20 minutes. During this time, the moisture from the glaze will begin to evaporate, which is what we want to achieve.

Ready cupcake can be decorated with slices of fresh lemon or candied fruit.

And look what a velvet cut. Perfectly uniform texture, looseness and color. And in combination with glaze - mmm !!

french shirt
Master class from Andrey (andy chef)

I won't say where the name came from, but it is The best way prepare a form for the future cake. The principle is very simple. The walls are smeared with cold butter (so the layer will be thinner), and dusted with flour on top. Pour out the excess flour. We have a form in our hands, with a thin layer of flour on the walls. I went ahead and use parchment circles that I put on the bottom of the form. So there are no problems with the excavation of the cakes at all, and you do not need to wash the form. Usually it looks like this: I make a French shirt, fill in a portion of the dough and bake the cake. I take it out of the mold, cool it a little, make the shirt again and bake the next cake again. You don't need to wash anything. I even use parchment from the first cake - I take it off and put it on the bottom of the mold.

This is what the “dusty” form looks like.

See how easy the cake comes out. I take it out of the oven, and after a minute it shrinks a little, moving away from the walls perfectly. Pay attention to the dark stripe, this cake has moved away from the shape.

Baking lovers, Earl Gray tea lovers, I invite you to get acquainted with the recipe delicious cupcake by French confectioner Nicolas Pierrot. The cake is moderately sweet, not moist, with an interesting texture and an unobtrusive subtle aroma and taste of Earl Gray tea. In combination with lemon (or cherry) glaze - very good! For acquaintance with this recipe, my thanks to Andrey Rudkov (ANDYCHEF)

Ingredients for Iced Earl Gray Cupcake:

Recipe for Cupcake with Earl Gray Tea in Glaze:

I've made the cake twice already. The first time with lemon glaze, the second - with cherry and cognac added to the dough. I will write about the nuances below.

Pour the cream into a small saucepan, add 10-15 g of dry Earl Gray tea.

Put the cream on a small fire and bring to a boil. Add butter, remove from heat, let it melt. (I always add some salt to sweet pastries, and this recipe was no exception, although the author does not have salt in the recipe).
Using an immersion blender, carefully pierce the mass, grinding the tea particles. (It may take time - the tea leaves are not very easy to grind! I advise you to use either a small saucepan, or pour the mass into a narrow container so that the splashes do not fly outside the saucepan. As an option, try to pre-grind the dry tea in a clean coffee grinder, but not for a long time, without bringing it to "dust" I conducted such an experiment after baking muffins. The tea leaves are crushed quickly and easily. However, some dry tea components during this time remain almost whole and then they will need to be crushed further. The choice is up to you.)

In a bowl, combine eggs and sugar. (The first time I used both white and brown sugar, I increased the total amount of sugar to 300g.)

With a mixer, beat the eggs with sugar, gradually increasing the speed. Beat until fluffy, the mass should drain with a ribbon.
(The second time I baked with regular sugar, I used smaller eggs, as the author mentions in the recipe: 4 eggs or 195 g. The mass beat better.)

Mix the flour with the baking powder and sift into the beaten egg-sugar mixture in several passes. Mix in by hand. That is, part of the flour was sifted, mixed with a spatula, another part was sifted, mixed, and so on ...

Line a baking dish with parchment paper or make a French shirt. That is, grease the walls with oil and sprinkle with flour until a “rake” forms. (I lay paper on the bottom, and make a “French shirt” on the sides of the mold. Pour the dough into the mold. You need to make sure that there is a margin of about 1.5 - 2 cm to raise the dough. (This is a photo from the first baking. When I baked the second cupcake, the dough turned out more magnificent and in the same form it took up more space, almost to the top. I have a form measuring 23x13 cm. Height 6 cm. Put the form in a preheated oven to 160 degrees and bake until fully cooked for about an hour Check readiness with a splinter, as it all depends on the nuances of the oven.The splinter should come out dry.

I have a gas oven, I'm not sure about the accuracy of the temperature. I think that the first time my cake was baked at a higher temperature, most likely 170-180 degrees. It was baked in 45 minutes, but rose with a hat and there was a noticeable break on the surface. The second time I tried to reduce the temperature. The cupcake turned out already with a small cap, the break was much smaller, and the cupcake had been baking for more than an hour. But apparently, the temperature was still higher than 160 degrees. Ideally, the author's cupcake turns out to be an even brick.

Prepare glaze from lemon (or cherry) juice and powdered sugar, medium consistency. (We gradually add juice to the powder, stirring until the desired state. I lemon juice dilute a little with water) Spread the icing evenly on the cake, including the side surfaces. And dry the icing by putting the cake in the oven for 20 minutes at a temperature of 50 degrees. (I just put it in the cooling one). The icing not only makes this cake harmonious in taste, but also contributes to its more long-term storage. Unless, of course, this storage is needed.
But in any case, I recommend preparing this cupcake with icing. And if possible, apply on the sides. So delicious!)))
AT original recipe the amount of glaze is indicated at the rate of 60 ml of juice and 300 g of powder. But it took me much less. Focus on your taste.

- very unusual chocolate muffin, as tea flavored with bergamot is added to it. The taste is very fresh, rich and atypical, so I recommend trying it, it's really very tasty.

Ingredients

• tea Earl Gray 3 sachets
• water 110 ml
• dark chocolate 60 g
• butter 100 g
• sugar 200 g
• eggs 2 pcs
• flour 200 g
• natural yogurt 50 g
• salt pinch
• baking powder 1 teaspoon

We will use neutral natural yogurt, without flavors and additives.

Avoid cocoa powder in dark chocolate. Firstly, it worsens the properties and taste of chocolate, the presence of cocoa powder does not make chocolate darker, this is just a trick of manufacturers to reduce the cost of the product. Secondly, the presence of cocoa powder in chocolate can adversely affect the chocolate cupcake As a rule, the cake turns out drier than it should be.

With this amount of ingredients, the cupcake is enough for 6-8 people. Just to drink tea with colleagues at work.

Cooking

We take the butter out of the refrigerator in advance so that it becomes soft. I usually get it in 1 hour.

Brewing tea in hot water from 3 to 5 minutes. In parallel, melt the chocolate, you can in the microwave, or you can in a water bath.

While the tea and chocolate are cooling with a mixer or a whisk, beat together the sugar and softened butter until the sugar is completely dissolved. The oil should whiten a little and become more fluffy.

Add eggs and mix with a mixer or whisk until smooth.

Add the cooled melted chocolate, mix again or lightly beat until smooth.

In a separate bowl, mix flour, salt and baking powder.

Add the dry mixture to the chocolate-butter mass, mix.

Finally, add yogurt and tea to the dough (the tea should have cooled by this point).

Now thoroughly mix until perfect uniformity - there should be no lumps. Preheat the oven to 180°C. Lubricate the baking dish with butter and pour our chocolate dough into it.

Bake for 50 minutes at 180°C. Readiness is easiest to check with a standard method - a toothpick or a match. When ready, remove from the oven and let stand for 5 minutes, after which we take the cake out of the mold. Now let it sit for a bit and cool down.

It remains only to sprinkle ready chocolate muffin powdered sugar for added appeal.

Completely ready, you can cut and serve. The cupcake turns out to be very original - with a delicate and soft texture and, most importantly, a rich tea-chocolate taste. It’s a paradox, but a cupcake made with tea goes great with coffee. Enjoy your meal!

Unusual chocolate pie Earl Gray is prepared with the addition of tea. The structure of the cake is similar to a delicate, moist cake with an unusual bergamot-chocolate flavor. This cake is one of my family's favorites.

Earl Gray is one of the most widely used flavored teas. More often it is a black tea with the addition of zest or oil obtained from the peel of the bergamot fruit. Long before that, the zest of orange or wild orange fruit was added to tea. A fragrant drink perfectly relieves fatigue.

There is a legend about the appearance of this tea:

In 1838, Charles Gray was shipping cargo from Indian plantations. One of the holds contained black tea and barrels of bergamot oil. A storm came up, as a result of which valuable oil was flooded with bales of tea. Tea and bergamot oil were very expensive goods, so they did not throw them away. The tea that went on sale was appreciated and loved by the British.

Prepare this wonderful chocolate cake, and perhaps it will become one of your family's favorites too!

I cook food according to the list.

I brew tea for 5 minutes (if you take tea in bags, then squeeze the tea out of them and remove them, if you are brewing loose tea, then strain it). Let it cool down.

I melt the chocolate in a water bath, let it cool a little.

Sift flour into a bowl along with baking powder, baking soda and salt.

In another bowl, beat the butter with a mixer room temperature and sugar.

I add eggs one at a time, continuing to beat the mass.

You should get a magnificent mass.

Add melted chocolate, beat a little.

I add the flour mixture.

Beat again until the dough is smooth.

At the very end, I add yogurt and cooled tea.

I beat the dough a little more to get a homogeneous dough.

I grease the pie mold with butter and sprinkle with a little flour (I bake this pie in silicone mold for cake).

I pour the dough into a mold.

I bake the pie in an oven preheated to 170 degrees for about 55-60 minutes (I check the readiness of the pie with a toothpick).

I take the cake out of the oven, I don’t take it out of the mold right away, I let the cake stand in it for about 20 minutes. I put the cake on a dish, sprinkle it with powdered sugar through a strainer.

Earl Gray Chocolate Cake is ready!

Enjoy your meal!

Today I propose to try the fragrant Earl Gray tea cake, the recipe of which I found from Andrey Rudkov. Baking is very fragrant, combining notes of bergamot and pleasant lemon shades. Sweet and sour glaze is in perfect harmony with a rather juicy, tender and at the same time elastic cake. If you like new and interesting recipes home baking, Earl Gray tea cake you will definitely like it!

Regarding the ingredients and their possible replacement. Wheat flour can be used not only of the highest, but also of the first grade. It is recommended to take cream with 20% fat content, but if these are not found, add less or more fat content. Even milk will do - then just use a little more butter(not 85, but 100 grams). The fat content of the butter is quite important in this baking. No margarine or spread - these products you will never find in my recipes!

To prepare a fragrant glaze, it is not necessary to use lemon juice - orange, grapefruit (or other fruits and even berries) are perfect. Instead of Earl Gray tea, you can experiment with other types of this drink - for example, it will turn out delicious and fragrant with berry tea. By the way, if you cook just a cake and do not cover it with icing, the calorie content of baking is noticeably reduced - 3015 Kcal against 4213 Kcal (with icing).

Ingredients:

Cake:

Lemon Glaze:

Cooking step by step with photos:

When the cream boils, add 85 grams of butter there (you can directly from the refrigerator). Cover the pan with a lid and let the butter melt over medium heat.

After that, we pierce everything with a submersible blender so that the tea leaves become as small as possible. If you do not have an immersion blender, you can grind dry black tea leaves in a coffee grinder beforehand until fine crumbs or even powder form. In any case, no matter what method you choose for yourself, the result should be an almost homogeneous mass (not counting the inclusions of small particles of tea). Let it sit on the counter for now and cool to a lukewarm state.

It takes quite a long time to beat everything with a mixer at high speeds - at least 10 minutes. A thick, stable mass should form (I can’t say that it is foam, since the mixture, although fluffy, is quite thick). The eggs will turn white and the sugar will dissolve completely. It is impossible to kill (that is, re-beat) eggs with sugar, so it is better to do it longer.

230 grams sifted wheat flour mix with 7 grams of baking powder and sift everything together again. Gradually add flour to egg mass, mix it with a tablespoon or spatula. The movements should not be chaotic, but from the bottom up. In other words, we scoop the dough from the middle and run a spatula along the bottom to the walls, as if folding the dough. We do this all in a circle - from the center to the edges.

We take a suitable baking dish (I have a size of 28x8x7 centimeters - length / width / height), the bottom and walls of which are covered with a cut parchment paper. We spread the dough in the form, leveling it with a spoon or spatula. So that the paper does not move, I temporarily fix it to the walls with ordinary clothespins, which I simply remove before baking, or lightly grease the walls and bottom of the mold vegetable oil(paper sticks to it well).

We cook our fragrant tea cake in a preheated oven at an average level for about an hour at 160-165 degrees. The cooking time depends on the size of your dish and the characteristics of the oven. For example, my cupcake was ready after 1 hour and 10 minutes. We check the readiness with a wooden skewer or a toothpick, which should come out dry from the dough. At the same time, it is important not to overdry the pastry so that it retains its juiciness.

We remove the paper from the cupcake - it easily leaves, while the baking turns out to be even and neat. Don't turn off the oven yet.

Quickly make lemon icing, which will cover the tea cake. By the way, this is not at all a mandatory moment, so you can not cook it. For the glaze, we need a lot of powdered sugar, lemon juice and Earl Gray tea.

In total, you need 60 milliliters of lemon juice - this is just from one rather large lemon. You can even take a little more juice for safety net.

Tea needs to be brewed, that is, bring lemon juice to a boil. Since our volumes are minimal, it is most convenient to do this in a small bowl or bowl in the microwave. We bring the juice with tea to a boil (look carefully, 60 milliliters of juice boils in just 30 seconds) and let the contents of the dishes stand for about 5 minutes. After that, we filter the lemon tea, squeezing the tea leaves.