Recipe library Bakels recipe Cakes & sponges2 components

Chocolate Ganache Hazelnut Muffin

Name: Chocolate Ganache Hazelnut Muffin
Ingredients: 1.000 kg Bakels Multi-Mix Cake Base 12.5 kg; 0.288 kg Water; 0.300 kg Vegetable oil; 0.416 kg Egg; 0.044 kg Glycerine; 0.100 kg Cocoa powder; 0.028 kg Bakels Hazelnut Compound; 0.255 kg Belgian Chocolate Ganache; 0.340 kg Rich Chocolate Fudgice; 0.034 kg Roasted hazelnuts (chopped)

Chocolate Ganache Hazelnut Muffin — a Bakels recipe in 2 components. Uses Bakels Multi-Mix Cake Base 12.5 kg.

Chocolate Ganache Hazelnut Muffin — Bakels recipe photo

mixing time (slow speed): 1 min
mixing time (medium speed): 6 min
baking temperature: 180 °C
baking time: 30 min

Ingredients

Muffin mix

Ingredient	Quantity
Bakels Multi-Mix Cake Base 12.5 kgMultimix Cake Base	1.000 kg
Water	0.288 kg
Vegetable oil	0.300 kg
Egg	0.416 kg
Glycerine	0.044 kg
Cocoa powder	0.100 kg
Bakels Hazelnut Compound	0.028 kg

Decoration

Ingredient	Quantity
Belgian Chocolate Ganache	0.255 kg
Rich Chocolate Fudgice	0.340 kg
Roasted hazelnuts (chopped)	0.034 kg

Method

Muffins: Place all cake ingredients into a mixing bowl, fitted with a beater.
Muffins: Mix for 1 minute on slow speed.
Muffins: Scrape down.
Muffins: Mix for a further 6 minutes on medium speed.
Muffins: Deposit 130g of muffin batter into large tulip muffin cases.
Muffins: Bake at 180°C for approx. 30 minutes.
Assembly/Decoration: Inject each cooled muffin with 15g of Belgian Chocolate Ganache.
Assembly/Decoration: In a bowl, gently warm the Rich Chocolate Fudgice until pipeable.
Assembly/Decoration: Using a plain piping nozzle, pipe 30g of the softened Rich Chocolate Fudgice in the centre of each muffin.
Assembly/Decoration: Dip each Rich Chocolate Fudgice topped muffin in 2g of Roasted Chopped Hazelnuts to finish.

Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.