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Marina
Nikolaeva
Nikolaeva
pastry chef at Drinks@Dinners restaurant
Moscow
Moscow
Marina’s remarkable desserts previously graced the menus of such restaurants as Buono and Christian. She studied with Russian and foreign pastry chefs and chocolatiers, including Lyudmila Bukina, Ekaterina Swarovskaya, Valery Meshcheryakov, Olga Peniosa, Guillaume Mabilleau, Nicolas Bacher, Wielfried Hauwel, Mikhail Zorin, and other world celebrities. At Drinks@Dinners, Marina Nikolaeva makes trendy creative desserts: bright, light, and healthy.
Orange cupcakes
Ingredients
-
Cupcake dough
- GRANDPRO Cake margarine 25 g
- Orange zest 3 g
- Egg 60 g
- Cream 33% fat 33 g
- Sugar 65 g
- Salt 1 g
- Wheat flour 60 g
- Baking powder 25 g
- Gourmet orange glaze
- Callebaut orange chocolate 500 g
- Vegetable oil 100 g
- Crushed roasted almonds 50 g
cooking
- Melt the margarine and stir it with orange zest. Let it rest for 10 minutes. Combine with egg and cream. Add sugar, salt, flour, and baking powder. Stir and put into cupcake molds.
- Bake at 165°C for 16 minutes. After baking, cool the cupcakes, and then put them in a freezer.
- To make gourmet orange glaze, melt the chocolate to 40—45°C, combine with vegetable oil and emulsify using a blender. Add the almonds and stir. Use the glaze at 30—32°C.
- Cover the frozen cupcakes with gourmet orange glaze. Immediately remove the remains of the glaze at the bottoms of the cupcakes by passing over the glazing grid. Let the glaze stabilize.
- Keep the glazed cupcakes in a refrigerator to serve them cool. Optionally, add chocolate decoration or edible flowers.