Recipe components

Used Callebaut products

Použité výrobky značky Callebaut

IngredientsPreparation

Muffin

IngredientsPreparation
  • 260g
    sugar
  • 330g
    weak flour
  • 20g
    baking powder

Mix.

  • 130g
    eggs
  • 180g
    sunflower oil
  • 310g
    yoghurt
  • 270g
    Callebaut Pale Gianduja GIA-144

In a mixer bombine eggs and oil, then add melted chocolate and the yoghurt at 30°C. 
 

Combine the two mixtures. Set overnight at 4°C; then tose in muffin paper cases. 

Bake at 190°C for 20 minutes. 
Let cool. 
Fill with doppia nocciola filling.