GIANDUJA &
CARAMEL MUFFINS

Complexity level

Makes 33 pieces

Composition

Muffins
Caramel Melting-Heart
Rock Glaze
Gianduja Ganache

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

Belcolade Cocoa Butter Cacao-Trace 60 g

Patis’Omalt PatisFrance 160 g

Vanilla Pod PatisFrance 4 pcs

Glucose Syrup PatisFrance 240 g

Cream 360 g

Butter 80 g

Fleur de sel 10 g

Sugar 240 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

Belcolade Selection Lait 35% Cacao-Trace 150 g

Pralicrac salted butter caramel 500 g

Oil 50 g

Preparation

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

4 Gianduja Ganache

Ingredients

Gianduja 36% Cacao-Trace 1100 g

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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