Medium
Containing: 4 Components
Muffin Mix
Ingredients: Muffin Mix
-
269 gButtermilk
-
125 gButter, melted
-
314 gall-purpose flour
-
13 gbaking powder
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3 gbaking soda
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4 gsea salt
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246 gsugar
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11 ginstant coffee
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123 gEggs, whole
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90 gCacao Barry Plein Arome Cocoa Powder
Preparation: Muffin Mix
- Mix together the buttermilk and melted butter in a tabletop mixer with a paddle attachment.
- Add all the dry ingredients and mix on medium speed.
- Add the eggs and mix on high speed until obtaining a smooth texture.
- Place the muffin mix into a piping bag and reserve for assembly at room temperature.
Tools
- Piping Bag
- Scraper
- Bowl(s)
- Mixing bowl (s)
- Tabletop mixer
- Paddle attachment*
- Spatula
Crumble
Ingredients: Crumble
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282 gbutter
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282 glight brown sugar
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4 gsea salt
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352 galmond powder 100%
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282 gall-purpose flour
Preparation: Crumble
- Mix together all the ingredients in a tabletop mixer with a paddle attachment on medium speed until lumps are formed.
- Place the crumble on a metal tray lined with a silpain and reserve in the refrigerator until the assembly.
Tools
- Metal Tray
- Bowl(s)
- Mixing bowl (s)
- Tabletop mixer
- Paddle attachment*
- Silpain
- Spatula
Baked Ganache
Ingredients: Baked Ganache
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480 gHeavy Cream 35%
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120 gicing sugar
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120 gEggs, whole
Preparation: Baked Ganache
- Warm up the cream in the microwave for 40 seconds.
- Add the chocolate into the cream and whisk well.
- Warm up the mixture in the microwave for about 30 seconds, until the chocolate is completely melted.
- Add the icing sugar and mix well.
- Make sure to wait for the mixture to have cooled down before adding the eggs. If you don't, they might start to cook in the preparation and not in the oven, which we don't want.
- Add the egg and mix well.
- Place the baked ganache into a piping bag and pipe into half of the molds.
- Tap the molds to even it out and freeze for about 30 minutes, until solid.
Tools
- Metal Tray
- Whisk
- Microwave
- Piping Bag
- Scissors
- Bowl(s)
- Mixing bowl (s)
- Mini Cylinder Mold
- Spatula
Assembly
- Cut a tip off the muffin mix' piping bag and pipe into the molds to fill about 1/3 of the molds.
- Unmold the baked ganache and place into the center of the muffin mix, gently pressing to reach the bottom of the mold.
- Pipe some more muffin mix on top of the ganache.
- Spread some crumble on top of the muffins.
- Bake at 170°C (338°F)for 15 minutes.
- Once baked, let it cool down in the freezer for about 15 minutes.
- Once cooled, unmold the muffins. Once at room temperature, the muffins are ready to be served. If not served the same day, the muffins can be refrigerated for up to two days. If refrigerated, we recommend to allow the muffins to return to room temperature before consumption.
Tools
- Metal Tray
- Scissors
- Parchment paper
- Demarle Mold FX 01203
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