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Our recipes

Chocolate Muffins with Egg Liqueur Cream


90 g flour
1½ teaspoons baking powder (8 g)
160 g sugar
185 g soft butter
5 eggs (about 300 g), separate yolks and whites
20 ml strong coffee
150 g melted dark chocolate
300 g Sweet Liqueur flavoured filling Lauretta
50 g crushed dark chocolate (optional)


Our procucts used in this recipe:


Recipe for 18 muffins

Mix the flour with the baking powder.

Mix the butter, sugar and coffee at low speed for about 5 minutes, add the egg yolks and the mixture of flour and baking powder. Stir for a few minutes and add the melted, slightly cooled chocolate. Stir until the ingredients are completely smooth.

Beat the egg whites. Gently mix the egg whites with the chocolate mass.

Fill the muffin cups with dough up to ¼ of the full height. Using a cake syringe or a spoon put one teaspoon of the Lauretta Egg Liqueur filling inside. Cover them with the rest of the dough. Put the crushed chocolate on the top of each muffin (optional). Bake for 15 minutes at 190 degrees.

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