Chibertas with Sugar Coated Almond

Take some time to make your own delicious round cakes. It is a pleasure that we can afford without difficulty by discovering the Southwest of France. Try this fine recipe of Sweet Chibertas with Sugar Coated Almond with their flowing pink hearts… 

Chibertas with Sugar Coated Almond

Here is what you will need to make the Chibertas with Sugar Coated Almond that Serves 4 to 6 

  • 8 pink pralines (Sugar coated Almonds)
  • 1 large free range egg
  • 50 g (1/4 cup) caster sugar
  • 50 g (1/4 cup) sifted icing sugar
  • 30 g (2 Tbsp) almonds
  • 90 g (1/2 cup) sifted flour
  • 4 g (1 tsp) baking powder
  • 90 g (1/2 cup) butter

Here are now the few steps you need to follow to make the Chibertas with Sugar Coated Almond

First you will have to Preheat the oven to 170 °C (330 °F).

Then, Melt the butter in a saucepan. Whisk the egg then add successively 50 g (1/4 cup) caster sugar and the sifted flour. Mix the paste with a wooden spatula, but not too much, add baking powder. Stir slowly the hot melted butter and mix until the dough is evenly mixed. Then add the almonds, and the sifted icing sugar.
Butter 4 dariole tins (or muffin cups that can do the trick too, but grease and flour well).

Pour 1/3 of batter into each tin and dispose a praline( pink sugar candy) on top. Add a second layer of dough to fill the tins to 3/4. Place the tins in the pre heated oven and bake for about 15 minutes. At mid-cooking time, place a second praline on your cupcake and bake until time indicated.

Turn out your Chibertas with Sugar coated Almond, and when cool, sprinkle with icing sugar before serving if you like, but without obligation…

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