Ingredients

Muffins
eggs
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
wheat flour
0.50 cup
120 g
4.20 oz
3.96 fl oz
almond flour
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
vanilla extract
3 drops
warm buttermilk
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
melted butter
2 tbsp
30 g
1.05 oz
0.99 fl oz
Pear confit
pear puree
0.75 cup
200 g
7 oz
6.60 fl oz
glucose syrup
1 Tbs
vanilla pod
0.50 pc
vermouth
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
brown sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
pectin
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
Nut caramel
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
cream 33%
0.25 cup
90 ml
2.97 fl oz
butter
2 tbsp
30 g
1.05 oz
0.99 fl oz
hazelnut-almond praline
1 Tbs
Crunchy layer
white chocolate
2 tbsp
30 g
1.05 oz
0.99 fl oz
vegetable oil
0.75 tbsp
12 ml
0.40 fl oz
waffle crumb
to taste
Cream cheese frosting
cream cheese
1.50 cup
350 g
12.25 oz
11.55 fl oz
cream 33%
0.50 cup
150 ml
4.95 fl oz
caramel sauce (serving)
1 pc
Caramel sauce (1 serving)
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
cream
0.25 cup
90 ml
2.97 fl oz
condensed milk
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
butter
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz

Method

Cooking

  1. Mix the warm buttermilk with the melted butter and vanilla extract.
  2. Whip the eggs with sugar until the mass increases by 3-4 times.
  3. Sift the dry ingredients, and mix until smooth; add the butter emulsion, and mix again until smooth.
  4. Fill the molds for 1/3 of the volume.
  5. Bake the muffins at 180C (356F) for 15 to 20 minutes.