John Myers
Contents
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Ingredients
- 8 Red Slip Cherries
- 1 tablespoon Brandy
- 6 Mon Chéri chocolates
- Butter for spreading for the mold
- Breadcrumbs for sprinkling
- 60 g Flour
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla sauce powder
- 1 pinch Salt
- 50 g Ground hazelnuts
- 30 g Whole milk grated chocolate
- 20 g Chopped pistachios
- 60 g Butter
- 60 g Extra fine sugar
- 1 Vanilla sugar
- 2 Eggs size M
- 2 tablespoon Powdered sugar
- 1 tablespoon Freshly squeezed lemon juice
Instructions
- The recipe was created in my test kitchen and the result is a real "treat". There were 8 leftover red cherries in my baking ingredient container - I put them in the batter.
- Cut the cherries into small pieces and mix with the brandy, then set aside. Take the Mon Chéri out of the packaging. Butter a muffin tin with 6 hollows and sprinkle with breadcrumbs, then place in the refrigerator. Preheat the oven to 180 degrees.
- Sift the flour with baking powder and vanilla sauce powder, then mix in the pinch of salt, hazelnuts, grated chocolate and chopped pistachios.
- Beat the butter with sugar and vanilla sugar until white and creamy, then fold in each egg for about a minute and then gradually fold in the flour mixture. Finally, fold the cherries (without the liquid) under the finished dough. I used the liquid for the icing.
- Spread about 2/3 of the batter into the 6 muffin hollows, put a Mon Chéri in each and dab the rest of the batter over the pralines. Bake in the preheated oven for about 45 minutes. During this time, stir a frosting from the cherry liquid with a little lemon juice and the powdered sugar.
- Let the muffins cool down a little, then turn them out of the hollows and brush with icing while still warm.
- Don't forget: place a small vessel with boiling water on the bottom of the oven.
Nutrition
Serving: 100gCalories: 448kcalCarbohydrates: 44.9gProtein: 5.1gFat: 25.8g
