Chick magnet muffins

Recipe

CAKE DOUGH

ingredients	preparation
50g butter	Melt.
2g CLR-19430	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.
1 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
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).

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