Ingredients
For 12 servings
For the filling
250g
QimiQ Cream Base
1heaped tsp
Custard powder
1
Vanilla bean, pulp only
40g
Sugar
2
Egg yolk(s)
For the muffins
125g
QimiQ Cream Base
5
Egg(s)
250g
Butter, melted
150g
Sugar
200g
Flour, plain
20g
Corn flour / starch
1package
Baking powder
0.5package
Vanilla sugar
1pinch(es)
Salt
200g
Dark chocolate (40-60 % cocoa), melted
g
Butter, for the baking tin
Preparation
For the filling: bring the QimiQ Cream Base to the boil with the vanilla custard powder, vanilla pulp and sugar. Remove from the heat, cool slightly and mix in the egg yolks. Continue to heat slowly to 80 °C whilst stirring continuously.
Fill the mixture into praline moulds, about 25 g each and deep freeze.
Preheat the oven to 170 °C (conventional oven).
For the muffins: separate the eggs. Mix the egg yolks with the QimiQ Cream Base and melted butter until smooth. Whisk in half of the sugar, flour, starch, baking powder, vanilla sugar and salt. Fold in the melted chocolate.
Whisk the egg whites with the remaining sugar until stiff and fold into the QimiQ mixture.
Half fill each of the greased muffin moulds with the mixture and place the frozen vanilla balls on top in the middle. Pour the muffin mixture on top to fill the moulds.
Bake in the preheated oven for approx. 20-25 minutes.
Hints
Decorate with chocolate glazing.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.