Group Muffin Mix
Ingredient
KG
1.000
Water
0.288
Vegetable oil
0.300
Egg
0.416
Glycerine
0.044
Cocoa powder
0.100
Bakels Hazelnut Compound
0.028
Total Weight: 2.176
Group Decoration
Ingredient
KG
Belgian Chocolate Ganache
0.255
0.340
Roasted hazelnuts (chopped)
0.034
Total Weight: 0.629
Muffins
- Place all cake ingredients into a mixing bowl, fitted with a beater.
- Mix for 1 minute on slow speed.
- Scrape down.
- Mix for a further 6 minutes on medium speed.
- Deposit 130g of muffin batter into large tulip muffin cases.
- Bake at 180°C for approx. 30 minutes.
Assembly/Decoration
- Inject each cooled muffin with 15g of Belgian Chocolate Ganache.
- In a bowl, gently warm the Rich Chocolate Fudgice until pipeable.
- Using a plain piping nozzle, pipe 30g of the softened Rich Chocolate Fudgice in the centre of each muffin.
- Dip each Rich Chocolate Fudgice topped muffin in 2g of Roasted Chopped Hazelnuts to finish.
Group Muffin Mix
Ingredient
KG
0.250
Water
0.290
Vegetable oil
0.300
Egg
0.450
Cake flour
0.300
Sugar
0.450
Glycerine
0.044
Cocoa powder
0.100
0.028
Total Weight: 2.212
Group Decoration
Ingredient
KG
Belgian Chocolate Ganache
0.255
0.340
Roasted hazelnuts (chopped)
0.034
Total Weight: 0.629
Muffins
- Place all cake ingredients into a mixing bowl, fitted with a beater.
- Mix for 1 minute on slow speed.
- Scrape down.
- Mix for a further 6 minutes on medium speed.
- Deposit 130g of muffin batter into large tulip muffin cases.
- Bake at 180°C for approx. 30 minutes.
Assembly/Decoration
- Inject each cooled muffin with 15g of Belgian Chocolate Ganache.
- In a bowl, gently warm the Rich Chocolate Fudgice until pipeable.
- Using a plain piping nozzle, pipe 30g of the softened Rich Chocolate Fudgice in the centre of each muffin.
- Dip each Rich Chocolate Fudgice topped muffin in 2g of Roasted Chopped Hazelnuts to finish.
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1 Product Used
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