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Dans la lune

March 13, 2016

Cake pops original

Yum

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Cake pops original

Print this recipe
Serving Size
12 cake pops
Cake pops original

Ingredients

  • 1 egg yolk
  • 1 egg white - beat until stiff
  • 80g cake flour/plain flour (or T45)
  • 1/8 tsp baking soda
  • 1/2 tsp baking powder
  • 70g sugar
  • 40g unsalted butter
  • dash of salt
  • 3 tbsp milk

For the coating chocolate (as your choice), here I used the following.

  • 150g milk chocolate
  • 80g white chocolate

Instructions

  • 1. Sift flour, flour, baking soda, baking powder and salt together and set aside. Pre-heat the oven to 180℃ degree.
  • 2. In a medium bowl, add egg yolk, milk, sugar and melted butter and beat well until smooth.
  • 3. Add sifted flour mixture and mix well using a rubber spatula.
  • 4. Then, add egg white (beaten stiff) and mix with a rubber spatula.
  • 5. Spray non-stick cooking spray on your pops pan and spoon the butter into the pops pan (the one with no holes). Don't hesitate to fill well. You can even mound a bit over the top. Cover the top half of the pan and fasten the clasp / included in the mold set.
  • 6. Place to the oven and bake for about 18 mins. Let it cool about 5 min before removing the cover of the pan.
  • 7. Melt the chocolate in the hot water bath (@55℃). I used this "Flexible Silicone Prep Bowls" to melt the chocolate and I love it! I highly recommend it. I add a little bit of cocoa butter (1% of the chocolate you use) so that the chocolate is more shiny.
  • 8. Dip each stick in the chocolate ( about 1cm) and then insert in the cake pop. Do the same for all. Leave them in the fridge until they hold well (about 15 to 30 mins).
  • 9. Now dip each cake pop in the melted chocolate. Cover the whole cake pop using a spoon if necessary. Remove the excess chocolates by turning gently the pop over the bowl.
  • 10. Place the pops on the cake pop stand (I used a styrofoam to make stand and dry. Decorate your pops before the chocolate sets.
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  • Dans la lune I don't pipe the dough, I use the thin mould
  • Dans la lune I agree with the long soaking. Afterwards don'
  • Lorraine Hi do you to pipe the biscuits very thinly? Will i
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