BRIOCHE FEUILLETEE RASPBERRY MASCARPONE CUPCAKE STYLE
Cost
Difficulty
Cold
Ingredients
For 10 portions
For 10 cupcakes
10 brioches feuilletées
40 raspberries
Mascarpone cream:
400 g of double cream
400 g of mascarpone
80 g of sugar
Associated Product
Preparation : 5 minutes
Mascarpone cream mixture:
Mix the ingredients, whip until a firm texture.
Mix the ingredients, whip until a firm texture.
Dressing : 10 minutes
Bake the brioche feuilletée in its mold, allow to cool.
Make a hole in the surface and fill the brioche with mascarpone cream.
Top with the mascarpone cream making a rose shape and place some raspberries on top.
Make a hole in the surface and fill the brioche with mascarpone cream.
Top with the mascarpone cream making a rose shape and place some raspberries on top.
Chef's tip
Follow the seasons: this mascarpone cream recipe is a perfect match with every type of fruit.