Ingredients
Here's what you'll need:
- Puissant Flour: 200g
- Unsalted Butter: 100g
- Sugar: 50g
- Eggs: 4
- Salt: A pinch
- Cocoa Powder: 20g
- Dark Chocolate: 100g
- Cheese: 200g
- Powdered Sugar: 20g
- Decorative Chocolate Chips: 10g
Make sure all these ingredients are readily available before you start.
Tools Needed
You'll need the following tools:
- Silpat
- Silpan
- Reusable Oven Tray
- Microwave
These tools will help ensure that your dessert turns out perfectly.
Preparation
Before we start, there are some preparatory steps:
- Beat the eggs until they become frothy.
- Heat the butter and sugar in a saucepan over medium heat until the butter is melted and the mixture is smooth.
- Gradually add the beaten eggs to the hot butter and sugar mixture while continuously beating until the mixture becomes thick and glossy.
- Beat in the salt until it's fully incorporated.
- Allow the batter to rest for a few minutes before proceeding.
- Preheat your oven to 180 degrees Celsius.
The Process
Now, let's get into the main part:
1. Roll out the dough on a silpat until it's about 1mm thick.
2. Use the silpan to cut out the shape of a mini muffin from the dough.
3. Carefully place the mini muffin-shaped dough onto the prepared silpat.
4. In a separate bowl, mix together the cheese and powdered sugar.
5. Drizzle the cheese and powdered sugar mixture over the mini muffin-shaped dough.
6. Bake in the preheated oven at 180 degrees Celsius for about 10-12 minutes, or until the mini muffins are golden brown.
7. Allow the mini muffins to cool slightly before transferring them to a wire rack to cool completely.
8. Once the mini muffins are completely cooled, peel off the dough and slice it into thin strips.
9. Roll out the thin strips of dough on a silpat until they're about 1mm thick.
10. Place the rolled-out dough strips on a baking sheet lined with parchment paper.
11. Spread the melted chocolate over the dough strips.
12. Bake in the preheated oven at 180 degrees Celsius for about 10-12 minutes, or until the chocolate is fully set.
13. Allow the chocolate to cool completely before cutting it into small squares.
And voila! You've made a batch of in a mini muffin mold ♪ small engadinners. Enjoy them fresh, or store them in an airtight container for future occasions. This recipe can be easily customized. Feel free to experiment with different types of cheese or additions like nuts or fruits for a unique twist. Happy baking!