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For the muffins: peel the pumpkin, cut it into pieces, put it on the grater, then harden it in a saucepan in which I put two tablespoons of water and two tablespoons of raw sugar. Boil the mixture until soft. Leave to cool, then pass in a blender until a puree is obtained.
Whisk with the mixer, the egg whites with a pinch of salt and two tablespoons of raw sugar. Gradually add the egg yolks, soft butter, pumpkin puree, flour and baking powder.
From the resulting composition is poured into a muffin tray, prepared with paper. Bake the muffins in the preheated oven until they pass the toothpick test (about 20 minutes on medium heat). 15 muffins are obtained. Leave to cool.
For the cream: mix the liquid cream with the mascarpone cream, with the mixer, until a fine cream is obtained. Half of the cream is mixed separately with the natural food coloring.
For decoration: fill a posh with the two creams and decorate the muffins. It is decorated with sugar pearls and dark chocolate ornaments from the trade.
Portions: 15 muffins
Preparation time: 30 min
Baking time: 20 min
If you like my recipe, you can also find it on my blog: