Raspberry Muffins with Raspberry Glaze | Print This Recipe
Yield: 40 pieces
716 g/1 lb 9.28 oz/11.19%
631 g/1 lb 6.24 oz/9.87%
purée 1.36 kg/3 lb .16 oz/21.32%
liqueur (St-Germain) 325 g/11.45 oz/5.08%
cream 260 g/9.16 oz/4.06%
1.59 kg/3 lb 8 oz/24.82%
flour 1.44 kg/3 lb 2.72 oz/22.52%
powder 62 g/2.2 oz/.97%
powder 10 g/.35 oz/.16%
fondant 1.54 kg/3 lb 6.24 oz/76.92%
purée 462 g/1 lb .32 oz/23.08%
leaf 2 sheets
40 stainless-steel rings 7 cm in diameter by 7.5 cm high/2.75 by 3 in
between 2 sheet pans lined with parchment paper. Lightly spray the
interior of each ring with nonstick oil spray. Cut out 40 pieces of
parchment paper that measure 7.5 by 25 cm/3 by 10 in. Line the inside of
each ring with a piece of parchment paper.
sure the butter, eggs, raspberry purée, elderflower liqueur, and sour
cream are at 21°C/70°F.
the sugar, flour, baking powder, and vanilla powder together.
the butter and eggs in a bowl large enough to fit all the ingredients in
in the raspberry purée along with the elderflower liqueur and sour cream.
in the dry ingredients. Mix until just combined and a homogeneous mass is achieved.
160 g/5.64 oz of the batter into each of the prepared rings. If not baking
the muffins right away, freeze them.
a convection oven to 160°C/320°F.
for 15 to 20 minutes, turning the pan halfway through the process to
ensure an even bake. Test for doneness with a skewer, or press the crown
of a muffin with your fingers; if it springs back, it is done.
- For the Raspberry Glaze: Combine
the pouring fondant with the raspberry purée in a bowl. Bring the mixture
up to 37°C/99°F over a hot water bath. If it is too thick, add a little
more purée. If it is too thin, add more pouring fondant.
the crown of each muffin all the way into the glaze. Let the excess glaze
drip off, and then turn the muffin back over and let it set.
the crystallized violets and gold leaf on the glaze before it sets. Let it
set for 30 minutes before displaying the muffins.
Note: You only
need about 30 g/1.05 oz of glaze per muffin, but you will need more than just
the exact amount of glaze, since you need to dip the crown of the muffin
completely into the glaze so that it can get properly coated.
Recipe taken from: The Modern Café