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QimiQ
Benefits
All natural, contains no preservatives, additives or emulsifiers
Creamy indulgent taste with less fat
Prevents moisture migration, pastry remains fresh and dry for longer
Longer presentation times possible under proper refrigeration
15
easy
Ingredients for 12 portions
For the chocolate cakes
250
g
AP Flour
0.5
sachet(s)
Baking powder
125
g
Sugar
pinch(es)
Salt
1
tbsp
Cocoa powder
1
tbsp
Dark chocolate (40-60 % cocoa),
grated
2
Egg(s)
80
g
Butter,
melted
200
ml
Milk
50
g
QimiQ Classic,
melted
For the cream
200
g
QimiQ Classic,
room temperature
150
g
Mango, tinned and drained,
pureed
40
g
Sugar
50
g
Cream cheese
100
g
Heavy cream 36 % fat,
beaten
To decorate
200
g
Dark chocolate glazing
Marshmallow
Fruit jelly laces
Method
1.
Preheat the oven to 360° F (conventional oven). Grease a muffin baking tin.
2.
Mix the flour, baking powder, sugar, salt, cocoa powder and grated chocolate together.
3.
Lightly whisk the eggs. Add the butter, milk and melted QimiQ Classic and mix well.
4.
Carefully stir the flour mixture into the QimiQ mixture until well combined.
5.
Pour the mixture into the muffin tin and bake for approx. 25 minutes. Remove from the oven and allow to cool for 5 minutes before tipping out of the tin.
6.
For the cream, whisk QimiQ Classic smooth. Add the mango, sugar and cream cheese and mix well. Fold in the whipped cream and chill.
7.
Pour the cream into a piping bag with star shaped nozzle. Slice the tops off of the muffins and pipe the cream onto the bottom half. Chill for at least 4 hours (preferably over night).
8.
Warm the chocolate glazing and use to cover the muffin-caps. Decorate according to the recipe photo.
