Ingredients: 1 cup of flour 6 1/2 Tablespoons of Philadelphia cream cheese 1/3 + 1 Tablespoon of heavy cream 6 Tablespoons of butter 2 whole eggs 1 cup (scant) of cooked fava beans 3 Tablespoons of shallots Green asparagus tips Black sesame seeds Tarragon Fresh Green Asparagus shoots preheat the oven to 350° Mash the fava beans to obtain a really smooth purée. In a bowl blend carefully the flour, the shallots and the tarragon. In a second bowl mix the eggs with the cream and Philadelphia cream cheese. Add the mashed fava. Boil the Asparagus tips quickly then put them in a bowl filled with ice cubes to keep them vivid green. Blend together both mixes, one made with flour, shallot and tarragon to the second one of eggs and cream cheese. ( Careful: blend well to avoid lumps!) Finally, add the melted butter then mold the cupcakes in the tins and sprinkle with some black sesame seeds. Bake in the oven at 350° for 10 minutes, Open the oven and insert in the center of each cup cake the green asparagus tips Bake another 10 other minutes this time with the oven lowered to at 225 °. Remove the cupcakes from the tins and cool them completely before adding some fresh green shoots and some points of olive oil to make it shine (plus, the taste is amazing!!).
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