Ingredients
Spiced muffin mixture
butter
raw cane sugar
candied orange peel, diced
vanilla sugar
cloves, ground
cinnamon, ground
ginger, ground
eggs
plain yogurt
wheat flour 400
table salt
baking powder (with wheat starch)
white wine vinegar
Cream cheese topping
butter
icing sugar (without additives)
cinnamon, ground
cloves, ground
ginger, ground
cream cheese
couverture, Opus Blanc 35%, melted
lemon juice
Additional ingredients
couverture, Excellence 54%
Production
Muffin mixture
Cream the softened butter with the raw cane sugar, vanilla sugar, spices, and candied orange peel until light and fluffy. Gradually add the eggs and mix until fully emulsified. Then fold in the plain yogurt.
Mix the flour, salt, and baking powder together, then briefly fold into the mixture along with the white wine vinegar.
Pour the batter evenly into a ribbed Flexipan “brioche” mold (approx. 50 g per cavity).
Baking
Bake at 180°C.
Cream cheese topping
Cream the softened butter with the icing sugar and spices until light and fluffy. Briefly mix in the cream cheese. Then add the melted white couverture chocolate and lemon juice, stirring until smooth.
Use the topping immediately.
Finishing
Brush the cooled muffins thinly with tempered couverture (or lightly dip them). Pipe the cream cheese topping onto the muffins. If desired, garnish with decorations made from gingerbread dough.
Evaluation