Moelleux Caramel

Recipe

Preheat the oven at 180°C (hot air).
Grease a muffinplate with butter. Melt the butter with the chocolate au bain marie.
Split 4 eggs, the egg whites will not be used.
Beat the egg yolks with the rest of the eggs and the sugar with a mixer, very light and creamy. The mixture is ready when it is white in colour and doubled in volume.
Add the chocolate-butter mixture and mix it immediately. Fold in the flour as lightly as possible.
Spoon a large spoonful of batter in each muffin form. Divide a teaspoon of topping cream-caramel and pour a large spoon of the chocolate batter on top.
Bake the moelleux in about 9 minutes.
Remove the tin and serve on a plate with some extra topping cream-caramel.

Ingredients

125 g butter
125 g fondant chocolate
6 eggs
50 g white caster sugar
50 g flour
Topping Cream-Caramel

Topping Cream Caramel

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Product info

creamy caramel taste

handy & recyclable bottle

anti-drip cap

Article N°

0020956

Packaging

1kg x6

Shelf life

24 months

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