Pumpkin-Persimmon Muffins Recipe by chef Philippe Leleu

pumpkin-persimmon-muffins

INGREDIENTS (MUFFINS) 

  • 300 g flesh of a persimmon fruit 
  • 50 g flesh of a pumpkin 
  • 150 g butter 
  • 7,5 g vanilla sugar 
  • 2 g salt 
  • 11 g baking powder 
  • 150 g hazelnut in powder 
  • 150 g sugar 
  • 2 g cinnamon 
  • 180 g flour 
  • 3 g eggs 
  •  pumpkin and muffin moulds 
METHOD 
  1. Mix together the persimmon and the pumpkin, then add the hazelnut powder 
    and mix well. 
  2. Beat with an electric mixer the butter, the sugar, the cinnamon, the salt and
    add the eggs. 
  3. Add the flour and the baking powder. 
  4. Pour the dough in the muffin moulds to fill them by half. 
  5. Bake at 180°C during 25 to 30 min. 

INGREDIENTS (GLAZING) 

METHOD 
  1. Bring to a boil the milk, the glucose and the syrup. 
  2. Add the Emotion 58 Belgian dark couverture chocolate and the White 
    Compound. 
  3. Make the paste smooth. 
  4. When the muffins are cold, glaze them. 

FINISH 

  1. A touch of icing sugar, some Belgian dark/white chocolate Curls and a
    chocolate pumpkin. 
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