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| Using foil baking cups - place them inside a paper
party cup or a muffin tin to help them hold their shape during
fabrication. |
| With a pastry bag - place 1 ounce of pastry cream
in the bottom of each cup. |
| Use a cup cake, sliced into 1/4 inch slices. Each
cupcake will make 4 Martha. If the diameter is too large, then cut
it down to size with a round cookie cutter. Press the disc of cake
firmly onto the pastry cream. The cake should cover the surface
of the pastry cream. |
| Mix the Rhum and Syrup together (this is meant to
be stronger than the normal Rhum Syrup) Pour 1/4 ounce into each
cup to drench the sponge cake. |
| Using a pastry bag with a medium star tip, garnish
each cup with a rosette of the pure ganache. The ganache should be
softened on top of a Bain Marie or for a few seconds in a microwave
on power 2. Not too hard and not too liquid. It must be just right
to bag out properly. Start the rosette by going around the outside
first then working toward the inside to finish. The ganache should
make good contact with the foil cup so that it will cling to it after
chilling. |
| For the absolute best flavor. Try not to
eat these the same day. Best on the second or third day. This is really
difficult to do for a true chocolate lover. |
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