Almond & Cream Muffins
Source: https://www.meranermuehle.it/rcp_recipe/almond-and-cream-muffins
Total time
35 Minutes
Baking/cooking time
25 Minutes
Rest time
2 Hours
30 Minutes
Difficulty
easy
Ingredients
Ingredients for 12 muffins
| For the dough | ||
| 350 | g | Wheat flour type 00 nr. 2 bio |
| 35 | g | ADAM - lievito madre natural yeast with dry yeast |
| 65 | g | sugar |
| 1 | tablespoons | vanilla sugar |
| 130 | g | buttermilk (tepid) |
| 3 | g | salt |
| 2 | eggs (medium) | |
| 60 | g | butter (soft) |
| For the filling | ||
| 400 | ml | milk |
| 35 | g | Cornstarch glutenfree |
| 1 | tablespoons | vanilla sugar |
| 55 | g | sugar |
| 3 | g | tumeric (optional) |
| 70 | g | butter (soft) |
| For the almond crust | ||
| 70 | g | butter |
| 50 | g | sugar |
| 20 | g | fresh single cream |
| 120 | g | almond flakes |
Preparation
For the dough
For the filling
For the almond crust
Final steps
In collaboration with @passionecooking
- Put the flour together with the ADAM Lievito Madre natural yeast, sugar, vanilla sugar and warm buttermilk in the planetary mixer bowl. Start the planetary mixer and add the salt and eggs.
- When a consistent dough has been obtained, add the soft cubed butter and continue to knead until the dough is sticky and comes away from the bottom and edge of the bowl and is twisted around the dough hook. This will take approx. 20 minutes. Form into a ball, put back into the bowl and leave to rise, covered with clingfilm, in a warm place, for approx. 2 hours, until the volume has doubled.
- In a small saucepan, mix the milk with the corn starch, sugar, vanilla sugar and turmeric. Bring to the boil while stirring and let simmer for a couple of minutes or so, stirring constantly, until the mixture has thickened.
- Remove from the heat, pour into a bowl, cover and leave to cool. Once the cream has cooled, put the butter in a bowl and beat with an electric whisk until creamy.
- Then add the cream a little at a time, continuing to work with the electric whisk, until smooth and consistent. Place in the fridge.
- In a small saucepan, place the butter, sugar and cream. Bring to the boil while stirring and let it boil for about one minute.
- Add the flaked almonds and stir well. Remove from the heat.
- After the resting time has elapsed or when the volume has doubled, divide the dough into 12 equal pieces. Form a ball with each piece of dough and place them in the muffin tin, lined with paper cups.
- Cover and leave to rise for another 30 minutes or so, until visibly risen. Before the rising time has elapsed, preheat the oven to 180°C (static).
- Spread the almond mixture on the surface of each muffin and bake at 180°C for approx. 25 minutes, until golden brown.
- Remove from the oven and allow to cool completely on a wire rack. When the muffins are cold, cut them in half .
- Transfer the cream from the fridge into a pastry bag. Fill each muffin with the cream and reassemble by placing the almond crust on top of the cream.
- Serve immediately with a dusting of icing sugar or store in a cool, dry place (not necessarily the fridge) until ready to eat.
In collaboration with @passionecooking
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