Spider muffin
Spider Muffin With Chocolate
And Breton Shortbread
For 16 muffins :
Spider muffin |
Decoration |
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180g of natural yoghurt 110g of peanut oil 3 eggs 140g sugar 40g brown sugar 2g salt 260g flour 12g yeast butter for molds 140g Cailler chocolate chips |
60g chocolate 15 g butter Chocolate chips black straws Candy for red legs and eyes breton shortbread |
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Breton cockies |
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250g Salted butter 2 egg yolks 200g of flour 100g of sugar 40g ground almonds 5g of yeast 10g liquid vanilla extract |
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1. Put all ingredients in the bowl and let the robot tournier until a smooth, homogeneous paste. 2. Book 1h in the fridge |
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3. Preheat oven to 200 ° C 4. Butter the molds. Using a pocket, top with half the dough molds, add the chocolate chips in the dispersant, cover dough and sprinkle over chocolate nugget. 5. Bake 15 minutes and made leather, then lower the temperature to 170 ° C and weary cook 5 min. |
The breton shortbread |
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1. First, remove the butter from the refrigerator so it does not get too cold. 2. In the bowl of a mixer, sift through a strainer or sieve the flour, baking powder and ground almonds. 3. Then add butter and stir to obtain a paste-like sand. 4. In a bowl, whisk the egg yolks with the sugar and vanilla extract liquid. Stir in all the dough and mix until homogeneous. |
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5. Spread it between two sheets of parchment paper on 5mm thick. Book 2 hours in refrigerator. 6. Preheat oven to 150 ° C. 7. Remove the parchment paper on top and bake 10 minutes. 8. Remove tart from oven and expand discs 8 cm in diameter with a punch 9. Put in the oven to bake an additional 10 min. 10. Remove tray from oven, let cool and keep shortbread. |
The decorationMelt chocolate and butter. With a pastry brush, brush the muffins and cover chocolate chips. Then place straws or bonbos for the legs and eyes. |