🧁 Beat for 6 minutes, the soft butter with the sugar, incorporate the eggs one by one, mixing well after each one.
🧁 Pour the vanilla extract, mix.
In another bowl, mix the flour with the baking powder.
🧁 Add the dry ingredients in 3 steps with the milk, STARTING AND ENDING WITH THE FLOUR.
🧁 Divide the batter into muffin molds and bake for 20-23 minutes at 190°C.
🧁 Warm up the strawberry puree with the sugar.
Beat the egg yolks.
🧁 Pour 1/3 of the sauce in a thin stream, return it to the pot, and simmer until it thickens.
🧁 Cool down to 45 °C, add the butter, and beat with a blender.
🧁Heat the cream with honey up to a temperature of 80 °C.
🧁 In another bowl, add the white chocolate with the pistachio paste, then add the cream and blend with a hand blender; finally, add the soft butter and blend once again.
Put it in the refrigerator for 8 hours.
Then mix with a mixer and transfer it into a pastry bag.
🧁 Using a special tool, make a hollow in the middle of each cupcake.
🧁 Fill with strawberry cream.
Decorate with pistachio cream.
🧁 Sprinkle with crushed pistachios and enjoy!
Enjoy!
