Chantilly cream and barley muffins

Mini muffins with cream chantilly barley barley: The recipe is from Luke Montersino, and perhaps that the muffins came well, the best I've ever eaten. And I said to myself alone, I was recognized by my guests. I worked only two variations: I did not put the Ammonium bicarbonate that he expects and which I replaced with baking powder (I don't have baking soda at home, If you have your dose of Montersino is 25 grams) and I did not add the liquid solution of gelatin to chantilly, It's coming too great. Thanks chef.

Ingredients for 12-14 mini muffins:

per i muffins

  • 15th grams of butter
  • 210 grams of flour 00
  • 50 grams of water
  • 150 grams powdered sugar
  • 210 grams of whole eggs (about 3 and a half, but pesatele)
  • 2 tablespoons rum
  • a generous teaspoon baking powder
  • 100 grams of chocolate chips
  • 5 grams of soluble barley
  • paper cups for muffins
  • for barley chantilly

    • 5 grams of soluble barley
    • 200 grams of custard (Click here for the recipe on 'basics’ and be careful to make the right dose)
    • 400 grams of cream
    • 50 grams powdered sugar

    Preheat oven to 200 degrees ventilated. Put the butter in a saucepan, water and salt and bring to a boil. Combine the flour, stirring vigorously at rain and dry flour over low heat for a few seconds. Remove the Casserole from the heat, transfer the mixture to a bowl and let it cool a few minutes. Combine icing sugar, rum, the yeast, barley and eggs and mix until it blends. Add the chocolate chips. Pour the mixture into the paper cups for muffins and put them into a special dish for muffins. Bake for 10-12 minutes, until they are swollen, and then let them cool.

    For the chantilly, combine barley custard while it is still hot working it with a whisk and then cool completely cream. Once cool, work the cream with a whisk until it becomes soft and shiny again,  steadfast Whip the cream and add it slowly to the cream with a movement from above downwards.

    Serve the muffins accompanied by chantilly garnished with a sprinkling of barley soluble.

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    1 comment

    Enza September 5, 2013 at 23:06

    And if I was already an expert you would do….. A work of art???? Congratulations …


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