GIANDUJA &
CARAMEL MUFFINS
Makes 33 pieces
Makes 33 pieces
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.
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.
Melt all the ingredients together and use the glaze between 30 and 35°C.
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.
