BY SÉBASTIEN BROCARD
Makes 30 muffins
CHEF'S TIP: For successful muffins, they must be baked immediately, not left to crust over.
INGREDIENTS
310 g sunflower oil
250 g sugar
3 g salt
280 g whole eggs
280 g water
560 g T45 flour
20 g baking powder
METHOD:
Mix the oil, sugar, salt, eggs and water.
Add flour and baking powder until the dough is smooth.
Add the filling, then divide into 70 g cases.
INGREDIENTS
50 g butter
65 g T45 flour
25 g brown sugar
METHOD:
Rub the ingredients together to obtain a sandy texture.
Add to red berry muffins before baking.
INGREDIENTS
350 g chocolate chips
50 g chips for decorating
METHOD:
Stir in the chocolate chips at the end of the mixing process.
Use the remaining 50 g of chips to decorate before baking.
Cook damper open in a convection oven. The temperature should decrease from 200°C to 170°C, for 18 to 20 minutes, 94°C on the thermometer.
INGREDIENTS
350 g frozen blueberries
50 g frozen blueberries for decoration
METHOD:
Stir in the frozen blueberries at the end of the dough making process.
Before cooking, add the 50 g blueberries for decoration.
Cook damper open in a convection oven. The temperature should decrease from 200°C to 170°C, for 18 to 20 minutes, 94°C on the thermometer.
INGREDIENTS
350 g pecan nuts
50 g pecan nuts
Maple syrup as required
METHOD:
Set the pecans in maple syrup, caramelize in oven.
Incorporate into the basic dough once mixed.
Add the 50 g pecans for decoration before baking.
Cook damper open in a convection oven. The temperature should decrease from 200°C to 170°C, for 18 to 20 minutes, 94°C on the thermometer.
INGREDIENTS
350 g caramel pieces
50 g caramel pieces
METHOD:
Incorporate into the basic dough once mixed.
Add the 50 g caramel pieces for decoration before baking.
Cook damper open in a convection oven. The temperature should decrease from 200°C to 170°C, for 18 to 20 minutes, 94°C on the thermometer.
INGREDIENTS
750 g lemon juice
750 g orange juice
500 g passion fruit pulp
2,000 g sugar
600 g gum arabic
METHOD:
Bring the juices, pulp and sugar to the boil.
Add the gum and blend. Spray hot from the oven.
INGREDIENTS
140 g sugar
80 g butter
3 g salt bloom
120g 35% fat single cream
METHOD:
Cook the ingredients to make a caramel.
Pipe caramel into muffins after baking.
Sébastien Brocard comes from a family of bakers/pastry chefs. He won the gold medal for Best Apprentice in his early years, and then trained with Pascal Caffet in Troyes. His first professional experience was as a restaurant pastry chef , and he became French Dessert Champion in 1996. By this time, he had risen through the ranks to become a boutique chef, perfecting his chocolate-making skills. A few years later, the chef decided to open his first boutique in Saint-Genis-Pouilly, in the Ain region. Two more will follow in Divonne-Les-Bains and Val Thoiry. Pastry chef and chocolatier Sébastien Brocard has embarked on a bean-to-bar adventure, making his own chocolate using beans from Madagascar. Since 2009, he has been a member of the Relais Desserts association.