Dark Chocolate Pistachio Muffin
Callebaut 811 dark chocolate meets pistachio in a muffin inspired by the Dubai Bar craze —rich, glossy, and unapologetically indulgent.
- Level:
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Easy
Muffin Batter
Ingredients: Muffin Batter
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6.7 ozEggs
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9.7 ozSugar
Preparation: Muffin Batter
whisk the eggs and sugar together in a stand mixer until fluffy
Ingredients: Muffin Batter
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6.3 ozOil
Preparation: Muffin Batter
slowly pour the oil into the whisking egg mix
Ingredients: Muffin Batter
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0.6 ozBaking powder
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0.2 ozBicarbonate of soda
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0.1 ozSalt
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12.7 ozPlain flour
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1.4 ozCocoa barry extra brute cocoa powder
Preparation: Muffin Batter
Sieve all of the dry ingredients together.
fold in to the egg mixture
Ingredients: Muffin Batter
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9.7 ozSour cream
Preparation: Muffin Batter
fold in the sour cream
Ingredients: Muffin Batter
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7.1 ozInclusions (optional)
Preparation: Muffin Batter
fold through the inclusions
bake in oven at 170c for 15 minutes.
Dubai Bar Style Pistachio Filling
Ingredients: Dubai Bar Style Pistachio Filling
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0.4 ozCoconut oil
Preparation: Dubai Bar Style Pistachio Filling
Mix the pailette feuilletine with coconut oil
Ingredients: Dubai Bar Style Pistachio Filling
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3.5 oz
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2.1 ozTahini paste
Preparation: Dubai Bar Style Pistachio Filling
Melt the Callebaut W2 white chocolate and mix in the Callebaut pistachio paste and tahini paste.
Ingredients: Dubai Bar Style Pistachio Filling
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0.2 ozSalt
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0.9 ozCandied orange, diced
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1 QuantityOrange zest (whole oranges)
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0.1 ozProva vanilla bean paste
Preparation: Dubai Bar Style Pistachio Filling
Mix in the salt, candied orange, orange zest and vanilla.
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