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Vanilla capcakes with boston cream
12 servings1 hour
Butter - 83 g, Sugar - 155 g, Wheat flour - 163 gr, sour cream - 85 gr, Milk - 90 ml, Water - 30 mL, Baking powder - 8 g, Egg whites - 3 pcs., Vanilla sugar - 10 gr, Butter - 50 gr, Sugar - 79 gr, Milk - 270 ml, Vanilla sugar - 10 g, Egg yolks - 2 pcs, Starch - 2 tbsp, Dark chocolate - 300 gr, Cream fat - 200 ml
How to make vanilla capcakes with Boston cream? Make cream and ganache first. They need to stand up. How to make a Boston cream? Divide the eggs into squirrels and yolks. Proteins will go to the dough, yolks - to the cream. Combine cold milk with yolks, sugar, vanilla sugar in a saucepan. Add the starch. Put everything on a little heat. Stirring constantly, bring to a boil. 
When the mass begins to gurgle and thicken, remove it from the heat. Cool it for 5 minutes, then add the softened butter. Stir the cream until smooth. Cover with the film so that it lies on the surface of the cream. This will prevent the formation of a crust. Remove the cream to cool in the refrigerator. 
How to make chocolate ganache? Divide the cream into two parts, each 100 ml. Put one part in the refrigerator for cooling. Heat the other 100ml cream in a saucepan to 40 degrees. Add the chocolate to the cream and let it melt. Mix thoroughly. Then let the creamy chocolate mixture cool well. 
Whisk the remaining 100ml chilled cream into a thick foam. When choosing cream, pay attention to their quality - they should not contain vegetable fats and other additives. Otherwise, the cream may not beat. Read about how to whisk cream correctly at the end of the recipe. Gradually introduce the cooled cream-chocolate mass into the cream. Whisk the resulting ganache thoroughly, cover with cling film and refrigerate for at least 4 hours. 
It remains to bake the capcakes. How to make vanilla cupcakes? Whisk the soft butter with the sugar until fluffy and light, add the vanilla sugar. 
Add the sour cream. Then inject the proteins one at a time, while stirring the dough each time. 
Then pour in half a portion of flour with baking powder, stir. Add the milk and water. And at the end again flour. Mix the dough thoroughly until smooth. 
Prepare paper mouldings for capcakes. Pour the dough 2/3 of the height. Place the moulds on a baking sheet or in a muffin tin. 
Bake the capcakes in the oven, preheated to 180C, until golden. When the top layer of baking browns slightly, check for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the shape (or baking sheet) can be taken out of the oven. Cool the ready-made capcakes. 
Cut out the middle of the cooled capcakes. 
Dial the cream into a cooking bag. 
Squeeze it into the cupcakes. 
Ganash also put a closed star in a cooking bag with a nozzle. Squeeze the ganache onto the cupcakes with a beautiful hat. It's all done! Enjoy your meal!