Chick magnet muffins

CAKE DOUGH

ingrédients préparation
  • 50g
    beurre

Melt.

  • 2g
    CLR-19430

Mix with butter.

  • 150g
    beurre
  • 150g
    sugar

Whip together lightly with previous mixture.
 

  • 200g
    farine
  • 200g
    œufs
  • 50g
    crème 35% de matière grasse
  • 7g
    Baking powder

Mix evenly. Add gradually.
Whip up lightly.

  • 200g
    confiture de framboises

Pour into dough without mixing.

  • 100g
    confiture de framboises

Half-fi ll moulds with dough.
Add little spoon in the centre.

End fi lling up moulds with dough. Bake at 175°C for 14 min.

BUTTERCREAM

ingrédients préparation
  • 172g
    blanc d'oeuf
  • 258g
    sugar

Whisk together. Heat au bain marie to 60°C. Beat for 2 min.
in stand mixer at low speed.
Mix at higher speed until mixture has cooled off to 35°C.

  • 1
    gousse de vanille

Add.

  • 452g
    beurre

Soften and whip until smooth.
Mix in with stand mixer.

  • 113g
    Callebaut® Finest Chocolat Blanc Belge W2

Heat to 45°C. Mix in with stand mixer.

Fill thin-nozzled piping bag with buttercream.

CHOCOLATE MOUSSE

ingrédients préparation
  • 120g
    Lait entier
  • 25g
    sucre inverti

Boil together.

  • 131g
    Chocolat noir belge Callebaut® Finest (N° 70-30-38-E4-U71)

Pour over boiling mixture.
Emulsify.

  • 224g
    crème 35% de matière grasse

Whip up. Add when mixture is at 35°C.

FINISHING & DECORATIONS

ingrédients préparation
  • CHD-PS-21449
  • CHF-BS-19852E0

Pipe buttercream into nest shape on muffi n with thin piping nozzle.
Decorate with Mona Lisa® Easter Chick (CHD-PS-21449E0-999).
Take another muffi n and pipe on Dark Chocolate Mousse.
Decorate edges with Mona Lisa® Strawberry Blossoms (CHF-BS-19852E0-999).
Finish with another Mona Lisa® Easter Chick (CHD-PS-21449E0-999).