Gianduja & Caramel Muffins - Belcolade
This Gianduja & Caramel Muffins recipe unleashes the potential of your Belcolade chocolate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.belcolade.com.
Ingredients
- Patis’Madeleine PatisFrance 1000 g
- Eggs 640 g
- Oil 370 g
- Belcolade Cocoa Butter Cacao-Trace 60 g
- Patis’Omalt PatisFrance 160 g
- Vanilla Pod PatisFrance 4 pcs
- Glucose Syrup PatisFrance 240 g
- Cream 360 g
- Butter 80 g
- Fleur de sel 10 g
- Sugar 240 g
- Butter 40 g
- Belcolade Selection Lait 35% Cacao-Trace 150 g
- Pralicrac salted butter caramel 500 g
- Oil 50 g
- Gianduja 36% Cacao-Trace 1100 g
- Cream 550 g
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