INGREDIENTS
- For the bottom:
- – Flour 0000 350 g.
- – Milk powder 50 g.
- – Corn starch flour 50 g.
- – Sugar 200 g.
- – Baking powder 9 g.
- – Baking soda 1 pinch.
- – Cremor tartar 1 tsp.
- – Salt 2 pinches.
- – Water 200 cc.
- – 150 cc oil.
- – Small eggs 2 items.
- – Vanilla essence 1 cup.
- – Frozen blueberries 130 g.
- – Lemon zest 1 unit.
- For the hazelnut cream:
- – Cream cheese 150 g.
- – Butter 60 g.
- – Hazelnut paste 60 g.
- – Impalpable sugar 150 g.
- – Bitter cocoa powder 30 g.
- –
MUFFINS STUFFED WITH ICE CREAM! With blueberries and hazelnut cream, scrumptious and straightforward to make.. Observe the step-by-step beneath
PROCEDURE:
For the bottom:
1. Combine all of the beforehand sifted dry elements effectively and reserve in a container.
2. Regularly add the water, oil, eggs and essence.
3. As soon as the dough is clean and lump-free, add the blueberries. Organize in paper fireworks.
4. Bake at 180ºC for about 12 minutes.
5. As soon as chilly, hole out and fill with chocolate ice cream with almonds.
For the cream:
1. Beat the delicate butter with the powdered sugar.
2. Add the hazelnut paste and beat once more.
3. Add the cheese and sifted bitter cocoa.
4. Beat till mixed, watch out to not beat an excessive amount of as a result of it might break.
5. Reserve within the fridge in a pastry bag till used.
6. Embellish the muffins and end with sliced or damaged almonds.
7. Reserve within the freezer.
