Food Recipes Hub

Chocolate Muffins with Cream Pudding Recipe

I don’t know about you, but I always have egg whites. Grease the pastry with egg yolk, then sauce, then lemon curd… Here’s a great way to fit them to yourself. Muffins should be tender, airy, with a soft core of creamy pudding.

CourseBirthday Food Dishes, Children’s Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine’s Day Food
CuisineItalian Cuisine
KeywordEasy, For Beginners

Servings

Cook Time

90minutes

Servings

Cook Time

90minutes

Ingredients

0,5pack Vanilla puddinglemon, cream
1pinch Lemon acid
1pinch Salt
1/4teaspoon Baking powder
50gram Flour wheat / Flour
3pieces Egg white
100gram Sugar
2teaspoons Cocoa powder
Glaze3 tbsp cocoa, 3 tbsp. of sugar powder, 1 tbsp starch, 3 tbsp ice water. All mix and directly cover

Instructions

First of all, you need to prepare a pudding. Pudding will need a little, so you can only cook half a pack. I used to take this, classic, creamy. It will be very tasty with other puddings – lemon, cherry, strawberry, etc. It is prepared according to the instructions on the package. Half of the portion turned out to be in the form of three small pudding molds. One was used in cupcakes, the other two were eaten with chocolate ganache.
Add baking powder, cocoa to the flour, sift. Whisk the cooled whites with a pinch of salt and a pinch of lime. whisk into a fluffy foam, gradually add sugar and whisk until stable peaks. Add the flour and cocoa, gently mix with a spatula, from bottom to top, so that the egg whites do not settle.
The dough on egg whites usually does not come out of the mold, so it is best to use paper cuffs or silicone molds moistened with cold water for baking. Put 1-2 tablespoons of dough, make a small depression in the center and put a teaspoon of pudding into it, by this time it will harden a little and will keep its shape. I put some dough on the bottom so that the middle of the pudding would be at the bottom after baking. Draw conclusions, put more dough on the bottom. Put another spoonful of dough on top of the pudding. I got 8 cupcakes of different sizes.
Bake at 180 degrees. Cool, turn over, remove the paper cuffs. Despite the fact that some muffins had a pudding bottom, the filling did not spread. I left a few cupcakes undigested, turned the rest over and covered with icing according to the recipe of Irisha (irina_vip) – 3 tbsp.l. cocoa powder, 3 tbsp.l. powdered sugar, 1 tbsp.l. corn starch and 3 tbsp.l. iced water.
Delicious, tender, unusual!
Bon appetit

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