Thaw & Serve
Dark chocolate muffin with salted butter caramel filling and decorated with caramelized hazelnuts.
A popular classic for bakery cafés, tea rooms, bistro-brasserie & sandwich bars. And, why not on the breakfast buffet.
Premium muffins with a nice volume (110gr) served in a brown baking paper cup.
These muffins are made with salted butter and filled with a salted butter caramel filling (14%), topped with a “pralain”. Pralain is a mixture of hazelnuts & sugar and caramelized.
They come in small quantity boxes of 20 pieces. A longer shelf life of 4 days when kept at 4°C in the cooling counter makes this item even more interesting.
History of the Muffin.....
American style muffins are "Quick Breads" made in individual molds because they are made with a batter (with eggs) rather than a dough.
Quick breads (chemically leavened as opposed to yeast leavened) were not developed until the end of the 18th century. This took place in America, where pearlash was discovered (refined potash).
In "American cookery" (1796 - the first American cook book) Amelia Simmons published recipes using pearlash, and she exported some 8,000 tons to Europe in 1792.
English style muffins are yeast raised (basically a bread dough) and cooked a griddle, may date back to the 10th or 11th century in Wales. They are about 3 inches round and 1 inch high. They are served toasted with butter.