Ingredients for approx. 12 pieces:
For the batter:
2 eggs (M)
50 g sugar
1 pinch of salt
150 g chestnut cream
1 pinch of grated organic orange zest
150 g yoghurt, 1.5 % fat
60 g neutral oil
200 g flour
2 tsp baking powder
50 g brittle
Also:
200 ml whipped cream
200 g chestnut cream
some brittle for sprinkling
Preparation:
1. Briefly mix the eggs with the sugar, salt, chestnut cream, orange zest, yoghurt and oil. yoghurt and oil. Mix the flour with the baking powder and briefly add the 40 g brittle. Place paper baking cups in the cups of a muffin tin and fill in the batter. Sprinkle the rest of the brittle over the batter. Bake in a preheated oven
(gas mark 2-3, fan oven 160 degrees) for about 25-30 minutes. Leave to cool.
2. Just before serving, whip the cream until stiff. Fill into a piping bag with a
medium nozzle. Pipe a ring onto the muffins. Spoon the chestnut cream into a
piping bag with a large nozzle and pipe a thick dot in the centre. Sprinkle with a little brittle.
Preparation time approx. 50 minutes + cooling time
Nutritional values per piece approx.:
Calories: 281
Joule: 1181
Protein: 4,4 g
Fat: 12.2 g
(FoodCentrale by ddp images)
