WEBINAR "HOW TO MAKE THE PERFECT MUFFINS"
Start: 25th January at 6:00 PM
About WEBINar
This master-class is for those who want to improve their baking skills.
Here you will learn how to cook the most delicious muffins in stages. Surprise your loved ones with the most delicate pastries!
Here you will learn how to cook the most delicious muffins in stages. Surprise your loved ones with the most delicate pastries!
Sign up and get the perfect muffin recipe right now!
What will you learn
when you get to our webinar
how to cook an exquisite, slightly sour berry
coulis
coulis
01
what ingredients do you need for crispy crumble
02
in what order to mix the ingredients
to get the perfect
blueberry muffins
to get the perfect
blueberry muffins
03
Webinar program
Intro
Lesson 1 - Crumble
Lesson 2 - Morello cherry and blackcurrant coulis
Lesson 3 - Blueberry Muffins
Lesson 4 - Filling and decorating the muffins
Lesson 1 - Crumble
Lesson 2 - Morello cherry and blackcurrant coulis
Lesson 3 - Blueberry Muffins
Lesson 4 - Filling and decorating the muffins
Tools and ingredients
for making muffins
CRUMBLE
Tools:
А planetary mixer with а paddle attachment, а silicone spatula, a coarse sieve, parchment paper.
Ingredients:
- butter 60g (25%)
- brown sugar 60g (25%)
- almond powder 60g (25%)
- all-purpose flour 70 g (30%)
- sea salt 1g (<1%)
А planetary mixer with а paddle attachment, а silicone spatula, a coarse sieve, parchment paper.
Ingredients:
- butter 60g (25%)
- brown sugar 60g (25%)
- almond powder 60g (25%)
- all-purpose flour 70 g (30%)
- sea salt 1g (<1%)
COULIS
Tools:
A saucepan, a heat-resistant spatula, a whisk, a hand blender, a wide flat container, cling film.
Ingredients:
- glucose syrup 50g (10%)
- morello cherry puree 200g (40%)
- sugar 50g (10%)
- pectin NH 7g (1%)
- blackcurrant puree 200g (40%)
A saucepan, a heat-resistant spatula, a whisk, a hand blender, a wide flat container, cling film.
Ingredients:
- glucose syrup 50g (10%)
- morello cherry puree 200g (40%)
- sugar 50g (10%)
- pectin NH 7g (1%)
- blackcurrant puree 200g (40%)
MUFFINS
Tools:
A large bowl, 2 whisks, a silicone spatula, a pastry bag, a measuring cup, scales, 11 paper molds d=5 cm and h=3.5 cm, a baking tray, a spoon.
Ingredients:
- sugar 129g (16%)
- fine salt 1g (<1%)
- whole eggs 81g (10%)
- flour T55 162g (20%)
- baking powder 3g (<1%)
- grapeseed oil 66g (8%)
- milk 102g (12%)
- chopped white chocolate 107g (14%)
- Valrhona Opalys 33% of blueberries 144g (18%)
A large bowl, 2 whisks, a silicone spatula, a pastry bag, a measuring cup, scales, 11 paper molds d=5 cm and h=3.5 cm, a baking tray, a spoon.
Ingredients:
- sugar 129g (16%)
- fine salt 1g (<1%)
- whole eggs 81g (10%)
- flour T55 162g (20%)
- baking powder 3g (<1%)
- grapeseed oil 66g (8%)
- milk 102g (12%)
- chopped white chocolate 107g (14%)
- Valrhona Opalys 33% of blueberries 144g (18%)
FILLING THE MUFFINS
Tools:
A whisk, a measuring cup, a pastry bag.
Ingredients:
- baked muffins
- ~350 g of chilled Morello cherry and blackcurrant coulis
A whisk, a measuring cup, a pastry bag.
Ingredients:
- baked muffins
- ~350 g of chilled Morello cherry and blackcurrant coulis
Let's meet the pastry chef!
Julien Boutonnet
Pastry chef
Nominated second Best Apprentice of France in 2000, Pascal Caffet Awards laureate in 2004, and Relais Desserts Charles Proust Trophy awardee in 2006, the only thing Julien Boutonnet was missing was the blue-white-red collar of Best Craftsman of France to perfect his record. Finalist of the prestigious contest in 2011, the Chef is one of those whose talent was rewarded during the 2015 edition.
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