Recipe for cream puff muffins
A sure winner: Cocoa muffins topped with cream puffs.
Here, the base of the cream puff is replaced with a muffin, and I have spiced them up by using the pink ruby chocolate instead of regular chocolate.
A huge hit at home during the Easter holiday.
Cream Puff Muffins
Equipment
- Sieve
- Bowl
- Whisk
- Muffin Form
- Oven
- Pot
- Candy Thermometer
- Stand Mixer
- Piping Bag
- Microwave
Ingredients
Muffins
- 35 gram Cocoa
- 110 gram Wheat Flour
- 7.2 gram Baking Soda
- 160 gram Sugar
- 1 pcs. Egg
- 4.2 gram Vanilla Sugar
- 100 gram Milk
- 50 gram Boiling water
- 45 gram Oil neutral in flavor
Whipped Cream
- 100 gram Sugar
- 50 gram Glucose Syrup
- 370 gram Water
- 0.5 pcs. Vanilla Pod the seeds
- 70 gram Pasteurized egg whites
- 25 gram Sugar
Chocolate Coating
- 260 gram Ruby chocolate
- 25 gram Cocoa Butter
Instructions
Muffins
- First, pour the cocoa, flour, and baking powder through a sieve into a bowl. This way, you avoid lumps in the batter.
- In another bowl, whisk together sugar, eggs, and vanilla sugar until thick and frothy.
- Add milk, oil, and the flour mixture to the bowl, whisking vigorously.
- Finally, add the boiling water.
- Divide the batter into 12 muffin cups, filling them only halfway.
- Bake them in a conventional oven at 175 degrees Celsius (347 degrees Fahrenheit) for 20 minutes and let them cool down.
- My cream puff froth is a French meringue, as it is more stable than a regular meringue.
- Start by splitting the vanilla bean and scraping out the seeds.
- Put sugar, glucose syrup, vanilla, and water in a saucepan.
- Use a thermometer (preferably a candy thermometer) to check the temperature continuously. It needs to reach 117 degrees Celsius (243 degrees Fahrenheit), and the moment it does, remove it from the heat.
- Put the egg whites and sugar into a mixing bowl/machine and whisk until thick and frothy.
- When the sugar syrup reaches 117 degrees, whisk it into the egg whites and sugar mixture. Add a little at a time while whisking at the highest speed. Let it whisk for 5-10 minutes until it becomes slightly chewy and beautifully glossy.
- Place the froth in a piping bag with a tip of your choice.
- Place the ruby chocolate and cocoa butter in a microwave-safe bowl. Heat it gradually, continuing to measure the temperature. When it reaches 33-34 degrees Celsius (91-93 degrees Fahrenheit), cool it down to 29 degrees, which is the temperature it should be used at.
- Let the muffins cool completely before applying the froth.
- Once the froth is applied, place the cakes in the fridge while preparing the chocolate.
- Then, dip the cream puff froth in the tempered chocolate.
- I decorated with gold dust afterward.