Chick magnet muffins

配方

CAKE DOUGH

配料	配料
50g 黄油	Melt.
2g CLR-19430	Mix with butter.
150g 黄油 150g 糖	Whip together lightly with previous mixture.
200g 面粉 200g 鸡蛋 50g 奶油 35% 脂肪 7g Baking powder	Mix evenly. Add gradually. Whip up lightly.
200g 覆盆子果酱	Pour into dough without mixing.
100g 覆盆子果酱	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

配料	配料
172g 蛋白 258g 糖	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 香草豆	Add.
452g 黄油	Soften and whip until smooth. Mix in with stand mixer.
113g Callebaut® 优质比利时白巧克力 W2	Heat to 45°C. Mix in with stand mixer.
Fill thin-nozzled piping bag with buttercream.

CHOCOLATE MOUSSE

配料	配料
120g 全脂牛奶 25g 转化糖	Boil together.
131g Callebaut® 优质比利时黑巧克力（编号 70-30-38-E4-U71）	Pour over boiling mixture. Emulsify.
224g 奶油 35% 脂肪	Whip up. Add when mixture is at 35°C.

FINISHING & DECORATIONS

配料	配料
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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