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Soft apricots Muffins
Par Michel BELIN
FOR THIS RECIPE
- For 8 muffins of 65 g
- 120 g flour T55
- 4 g baking powder
- 1 g salt
- 1 egg
- 130 ml milk
- 50 g melted butter
- 70 g sugar
- 50 g soft apricots
- 50 g of chopped sugared almonds*
* For persons allergic to almonds, cubes of orange or chocolate chips can replace sugared almonds.
Mix the flour, the baking powder and the salt.
In a bowl, mix the egg, the milk, the melted butter and the sugar.
Pour the liquid ingredients in the flour and yeast mix.
Cut the soft apricots into small cubes and incorporate to the preparation with the grinded sugared almonds.
With a spoon, fill paper liners 5 to 6 cm in diameter or buttered muffins moulds (except if you are using silicone moulds).
Put in the oven at 180°C (355°F) during 15 to 20 minutes.
Leave to cool for 10 minutes before unmolding.
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Japan’s Tatsuya Matsukawa wins the International French Pastry Competition. Congratulations to him and his coach, Hideki Kawamura, Relais Desserts member.
Belgium, represented by Candice Ditlefsen, coached by Marc Ducobu, took 2nd place. France climbed on the 3rd place of the podium with Aymeric Chatellier coached by Aurélien Trottier. Congratulations to all.