Masquez les céréales:
Preheat the oven to 350°F, or 175°C.
Combine the Graham cracker crumble, melted butter, and sugar in a bowl. Mash everything together until it’s well-mashed.
Prepare a muffin tin by lining it with cupcake liners and filling each one with a tablespoon of mixed berries.
THE PUBLICATION
Hold in the oven for 5 to 7 minutes, then remove and let cool completely.
Assemble the garnish:
In a casserole dish, combine the milk, sugar, milk powder, and egg yolks. Bring to a medium boil, stirring constantly, until the mixture thickens and reaches a slight boil.
Once the pan is off the heat, add the butter and vanilla extract.
After the cream has cooled, add the banana slices.
Placez les cupcakes en vue :
Fill each prepared crust to the top with banana cream, then swirl them together.
To make sure the cupcakes take, chill them in the fridge for at least 2 hours.
Get the garnishes ready:
In a bowl, whip the heavy cream until stiff peaks form. Stir in the powdered sugar and vanilla extract.
Pour the frothed cream over the garnish and mix until smooth.
Arrange and serve:
Serve with caramel sauce and banana slices for garnish.
Serve right away or keep in the fridge until ready to serve.
Pieces of advice for succeeding:
Fruits of the grove: Use firm but mushy bananas for the best flavor and texture.
Composition of the English cream: make sure the English cream is thick enough so it doesn’t curdle.
Cooling time: Give the cupcakes enough time to cool before placing them in the refrigerator.
Delectable and easy-to-make, these cupcakes à la tarte à la crème et à la banane bring together two dessert classics: the classic flavors of tarte à la crème à la banane and the joy and convenience of cupcakes. Perfect for parties, get-togethers, or just because you want to treat yourself, these cupcakes are sure to be a hit!
