Hurray!! I have it now!! The pastry bible!! Well, I mean the second one… Okay, what is she talking about??
You know that I love pastries by Philippe Conticini and that I take a lot of inspiration from his book “Sensations”. Well, a few days ago I recieved the pastry book “Pâtisserie !” by Christophe Felder !! (“Pastries!” in English). Thanks Mummy for the birthday gift !! This pastry book is just among the best ones!!
I didn’t wait long to put my apron on and try one of the master’s recipes… Here you go, chocolate muffins by Monsieur Christophe Felder !
Will you believe me if I tell you that the recipe is super easy (I really mean like super easy !!) and amazingly good?? I brought a few with me when picking up the kids at school, the three of them asked me the same question: “Mummy, are there some more at home??”. I have people who can testify these were the exact words used by my kids!! If need be…
The refinement of those muffins will, among other things, come from the raspberry put in the center of the cake… And also from the subtle balance of the Cacao Barry dark chocolate and cocoa powder that I used… Yes, that too… For a good chocolate dessert, you can of course buy regular chocolate in any supermarket (I did it for years). But nothing compares to high quality chocolate like Cacao Barry or Valrhona.
The Chef’s recipe also includes a slice of banana, I didn’t have one at home… No problem, I’ll have to bake those babies again!!
You can bake the chocolate muffins without the raspberry, if you want to. But this would be such a mistake!! The raspberry brings an incredible fresh touch to this little cake with its amazing chocolate topping… You get it now, why I fall for it… It’s a chocolate story…
There… Shall I go on with the talking or bring some concrete stuff??
The recipe, Chef!!!
Chocolate Muffins by Christophe Felder
- 100 g dark chocolate
- 4 eggs
- 110 g butter
- 150 g sugar
- 60 g flour
- 1 tablespoon cocoa powder (approx 8 g)
- 16 raspberries
- 1 banana (optional)
- 100 g dark chocolate for the topping
- Butter for the molds
Preheat your oven at 210 degrees.
Melt the 100 g of chocolate and the butter.
In the meantime, mix the eggs and sugar in a large bowl. Whip vigorously a few minutes until you get a foamy mixture (use an electrical mixer if you have one).
Add the chocolate/butter to the mixture and mix.
Add the flour and cocoa powder and whip until you get a homogeneous mixture.
Butter your muffin molds and pour a tablespoon of batter in each of them.
Add a raspberry in the middle and cover with batter.
Add a slice of banana in the center if you want to.
Bake for 12 to 13 minutes.
Let cool down for 10 minutes then unmold the muffins.
Melt the rest of the chocolate. Soak the muffins in the melted chocolate and put them on a grid until complete cooling, if you can resist the chocolate smell...
You can replace the raspberries with pear.