Chick magnet muffins

CAKE DOUGH

Ingredients Preparation
  • 50g
    butter

Melt.

  • 2g
    Red Power Flower™ 50g non Azo

Mix with butter.

  • 150g
    butter
  • 150g
    sugar

Whip together lightly with previous mixture.
 

  • 200g
    flour
  • 200g
    eggs
  • 50g
    cream 35% fat
  • 7g
    Baking powder

Mix evenly. Add gradually.
Whip up lightly.

  • 200g
    raspberry jam

Pour into dough without mixing.

  • 100g
    raspberry jam

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

Ingredients Preparation
  • 172g
    egg white
  • 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.

  • 1As needed
    vanilla bean

Add.

  • 452g
    butter

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

  • 113g
    Callebaut® Finest Belgian White Chocolate W2

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

Fill thin-nozzled piping bag with buttercream.

CHOCOLATE MOUSSE

Ingredients Preparation
  • 120g
    whole milk
  • 25g
    invert sugar

Boil together.

  • 131g
    Callebaut® Finest Belgian Dark Chocolate (N° 70-30-38-E4-U71)

Pour over boiling mixture.
Emulsify.

  • 224g
    cream 35% fat

Whip up. Add when mixture is at 35°C.

FINISHING & DECORATIONS

Ingredients Preparation
  • As needed
    Easter chicks

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).

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