GIANDUJA &
CARAMEL MUFFINS

Complexity level  

Makes 33 pieces

Café Ambré

Steps

1 Muffins
Ingredients
  • Patis’Madeleine PatisFrance 1000 g
  • Eggs 640 g
  • Oil 370 g
Preparation

Using the paddle, mix all the ingredients for 3 minutes at medium speed. Fill the cupcake molds with 60 g of preparation and bake in a ventilated oven at 170°C for 15 to 20 minutes.

2 Caramel Melting-Heart
Ingredients
  • Cream 360 g
  • Patis’Omalt PatisFrance 160 g
  • Vanilla Pod PatisFrance 4 pcs
  • Glucose Syrup PatisFrance 240 g
  • Butter 80 g
  • Fleur de sel 10 g
  • Sugar 240 g
  • 60 g
  • Butter 40 g
Preparation

Heat the cream, vanilla and butter (1) then keep warm and melt in the Patis’Omalt. Bake the sugar dry until it turns to a caramel color. Cool it down with the glucose and immediately add the cream then bake at 103°C. Remove from the heat and pour over the butter, cocoa butter and salt. Once baked, fill the muffins with 12 g.

3 Rock Glaze
Ingredients
  • 500 g
  • Belcolade Selection Lait 35% Cacao-Trace 150 g
  • Oil 50 g
Preparation

Melt all the ingredients together and use the glaze between 30 and 35°C.

4 Gianduja Ganache
Ingredients
  • Cream 550 g
Preparation

Heat the cream and mix with the Gianduja. Let it harden at 17°C for a whole day. Whip up using the paddle and pipe 50 g onto the glazed muffin.

5 Assembly & Finishings
Ingredients
Preparation
  • Fill the mold and bake the muffins. 
  • Cool down. Garnish with the caramel, freeze then glaze with the rock glaze. 
  • Pipe the Gianduja ganache on top. 
  • Decor.

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