Ingredients
Muffins
eggs
5g
0.18oz
0.34tbsp
sugar
150g
5.25oz
0.60cup
10tbsp
wheat flour
120g
4.20oz
0.48cup
8tbsp
almond flour
40g
1.40oz
2.68tbsp
vanilla extract
3 drops
warm buttermilk
50ml
1.65fl oz
3.35tbsp
melted butter
30g
1.05oz
2tbsp
Pear confit
pear puree
200g
7oz
0.80cup
13.40tbsp
glucose syrup
1Tbs
vanilla pod
0.5pc
vermouth
50ml
1.65fl oz
3.35tbsp
brown sugar
60g
2.10oz
4tbsp
pectin
7g
0.25oz
0.47tbsp
Nut caramel
sugar
100g
3.50oz
0.40cup
6.70tbsp
cream 33%
90ml
2.97fl oz
0.36cup
6tbsp
butter
30g
1.05oz
2tbsp
hazelnut-almond praline
1Tbs
Crunchy layer
white chocolate
30g
1.05oz
2tbsp
vegetable oil
12ml
0.40fl oz
0.80tbsp
waffle crumb
to taste
Cream cheese frosting
cream cheese
350g
12.25oz
1.40cup
23.45tbsp
cream 33%
150ml
4.95fl oz
0.60cup
10tbsp
caramel sauce (serving)
1pc
Caramel sauce (1 serving)
sugar
100g
3.50oz
0.40cup
6.70tbsp
cream
90ml
2.97fl oz
0.36cup
6tbsp
condensed milk
50g
1.75oz
3.35tbsp
butter
35g
1.23oz
2.35tbsp
Method
Cooking
- Mix the warm buttermilk with the melted butter and vanilla extract.
- Whip the eggs with sugar until the mass increases by 3-4 times.
- Sift the dry ingredients, and mix until smooth; add the butter emulsion, and mix again until smooth.
- Fill the molds for 1/3 of the volume.
- Bake the muffins at 180C (356F) for 15 to 20 minutes.
