I got it!! I have it!! The Holy Grail of pastry!! Well, the second one … But what is she talking about??
So you know I love the pastries of Philippe Conticini and his book “Sensations” is my Bible. Well, for a few days now, I’ve been the proud owner of the book “Pâtisserie!” by Christophe Felder!! (thank you Mom for the birthday gift!!) And it’s totally amazing!!
I didn’t wait long to put on my apron and try out my gift… Here are Christophe Felder’s chocolate muffins!
Christophe Felder’s chocolate muffins, a guaranteed success
Not only is this recipe super easy to make, but it’s also incredibly delicious!!! I brought some to school pick-up for my kids’ snack, and each of them asked me the same thing: “Mom, are there more at home??”. I’d like to point out that I have witnesses who can confirm this!! If ever that was necessary…
The subtle balance of flavors
The delicacy of these muffins comes, among other things, from the raspberry gently placed in the center of the cake… Also from the subtle balance between the Cacao Barry “Force Noire” chocolate I used and the cocoa powder… Also… For a good chocolate dessert, of course you can use store-bought chocolate (I did for years). But nothing beats the quality of Cacao Barry or Valrhona chocolate.
The Chef’s recipe also includes a slice of banana, which I didn’t have… No worries, I’ll add it next time!!
Don’t skip this ingredient
So yes, of course you could make them without the raspberry. Yes, that’s true. But what a shame!! The raspberry adds a touch of freshness and zing that’s incredible in a cake already pretty amazing with its chocolate glaze… You get why I gave in… It’s a chocolate thing…
A word about Chef Felder
Christophe Felder is one of the most renowned pastry chefs of his generation. Originally from Alsace, he has managed to blend tradition and innovation to elevate the sweet arts. Trained very young in prestigious establishments, he became head pastry chef at just 23 years old at the Hôtel de Crillon, one of the most renowned luxury hotels in Paris. He stayed there for over 15 years, imposing his refined and creative style.
Recognized for his teaching skills, Felder also stands out with his many books accessible to both amateurs and professionals. His book *Pâtisserie!*, a true gourmet bible, has democratized pastry techniques for the general public. Each recipe is explained step by step with clear photos, making excellence accessible.
In addition to his talents as a chef and author, Christophe Felder is also an entrepreneur. With Camille Lesecq, he founded a pastry shop in Mutzig, where they modernize Alsatian classics.
With his eye for detail, love of authentic flavors, and desire to pass on his knowledge, Felder has become a key figure in contemporary French pastry. A source of inspiration for all dessert lovers.
Necessary tools
A small saucepan,
A mixing bowl or large salad bowl,
A whisk (electric if you have one),
A muffin tin or muffin liners,
And a rubber spatula.
These chocolate muffins join a big family…
The recipe is very simple, as is often the case with muffins. As a reminder, here’s a list of all the muffin recipes already available on the blog:
- vanilla and chocolate muffins, Starbucks style
- soft chocolate and spread muffins without eggs
- Halloween bat muffins
- hazelnut muffins
- mirabelle plum muffins
- banana muffins
- apple and streusel muffins
- soft chocolate muffins
- blueberry muffins, Starbucks style
- maple syrup and pecan muffins
So, there you go… Should I keep chatting or get down to business??
The recipe, Chef!!!
Christophe Felder’s chocolate muffins
( Vote !)
Loading...Ingredients
- 100 g of baking chocolate
- 4 eggs
- 110 g of butter
- 150 g of sugar
- 60 g of flour
- 1 tablespoon of cocoa powder (about 8 g)
- 12 raspberries
- 1 banana (optional)
- 100 g of baking chocolate for the topping
- A bit of butter for the molds
Instructions
Preheat your oven to 210 degrees Celsius.
Melt the 100 g of chocolate and the butter in a double boiler.
Meanwhile, mix the eggs and sugar in a bowl. Whisk vigorously for several minutes until the mixture becomes frothy (use an electric whisk if you have one).
Then incorporate the melted chocolate and butter mixture, whisking energetically.
Sift the flour and cocoa over the mixture and whisk until you get a smooth batter.
Butter your muffin molds and pour some batter into the bottom of each mold.
Place a raspberry in the center of each mold and pour more batter on top.
Insert a slice of banana in the center if desired.
Bake for 12–13 minutes.
Then let the muffins cool in the molds for 10 minutes before unmolding.
Melt the finishing chocolate in a double boiler. Dip your muffins in the melted chocolate and place them on a rack to cool completely — unless you can’t resist the chocolaty aroma...
For this last step, you can also simply place a chocolate disc on top of the still-warm muffins.
Notes
The muffins can be made plain or with pear, for example.
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