Apple Strudel Cupcakes with Vanilla Cream

Name: Apple Strudel Cupcakes with Vanilla Cream
Total time: 35 min
Ingredients: For the Garnish:; 0.15 kg apples; 12 g sugar; 0.5 g cinnamon; 15 g hazelnuts, ground; 10 g raisins of barberries; 20 ml Oldenburger Cooking Creme UHT, 5%, 1kg; For the Cupcakes:; 10 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; 1 g cinnamon; 1 sheets of strudel pastry; 6 g sugar; For the Cream Topping:; 50 ml Oldenburger Whipping Cream 35% fat, UHT, 1kg; 6 g sugar; vanilla pulp from 2 vanilla pods; For the Garnish:; apple chips

Source: https://www.oldenburger-professional.com/apple-strudel-cupcakes-with-vanilla-cream

Total time

35 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
For the Garnish:
1.5	kg	apples
120	g	sugar
5	g	cinnamon
150	g	hazelnuts, ground
100	g	raisins of barberries
200	ml	Oldenburger Cooking Creme, 5% fat
For the Cupcakes:
100	g	Oldenburger Butter, unsalted
10	g	cinnamon
10		sheets of strudel pastry
60	g	sugar
For the Cream Topping:
500	ml	Oldenburger Whipping Cream, 35% fat
60	g	sugar
		vanilla pulp from 2 vanilla pods
For the Garnish:
		apple chips

preparation

Making the Pumpkin Purée

Peel and cut the pumpkin into cubes and cook it in a pan with the (coconut) water and star anise for 20 minutes until soft. Sweeten with maple syrup and remove the star anise. While still warm, blend finely in the blender to produce a pourable purée.

Making the Infused Milk Tea

Mix the spices and use them to infuse the tea with an intense flavour. Add to the Oldenburger Milk and heat to 60°C.

Making the Pumpkin Seed Cream

Caramelise the pumpkin seeds with the maple syrup, setting some aside as a garnish. Blend the rest together with the Oldenburger Milk finely in a blender to produce a pourable cream. Pour into a syphon.

Making the Chai Latte

Whip the Oldenburger Whipping Cream or pour into an iSi siphon. Add some pumpkin purée to a glass and drizzle some of the pumpkin seed cream around the inside of the rim. Fill to the top with the infused milk tea and garnish with the cream.

The Final Touch

Garnish with a little pumpkin purée, seed cream and caramelised seeds.