Dessert Chef William Werner’s Cocoa Carrot Muffin Recipe

Chef William Werner's Cocoa Carrot Muffin - Top 10 Pastry Chef Dessert

Dessert Professional hosts a grand celebration for their Top Ten Pastry Chefs in America to celebrate the honorees and their work. This year’s festivities was at the La Venue in New York City earlier on June 2nd where each of the 10 chefs created and served a dessert of his or her choice. Chef/Partner of Craftsman and Wolves won the award for being one of the Top 10 Pastry Chefs for 2015. Congrats William!

Check out Chef Werner’s recipe below that is easy to follow and great for the Holiday Season and anytime during the year. It is a Classic!

Enjoy!

Cocoa Carrot Muffin

125 G PER MUFFIN / HEAPING GREEN SCOOP TO FILL MOULD 3/4

COCOA CARROT MUFFIN = STANDARD Y = 148

COCOA CRUMBLE = ______G PER MUFFIN

Y=75 Y=112 Standard Y=224 Test
Flour 1938 2907 3876 5814 388
Cocoa Powder 250 375 500 750 50
Baking Powder 50 75 100 150 10
Baking Soda 30 45 60 90 6
Salt 5 8 10 16 1
Cinnamon 10 15 20 30 2
Eggs 755 1133 1510 2266 151
Sour Cream 390 585 780 1170 78
Sugar 1995 2993 3990 5986 399
Canola Oil 1500 2250 3000 4500 300
Grated Ginger 80 120 160 240 16
Carrots, Peeled and Grated 2270 3405 4540 6810 454
TOTAL 9273 13911 18546 27822 1855

METHOD:

Sift dries.

Mix oil, creme and eggs, then add sugar.

Add carrots and ginger.

Add dries *careful not to over mix.

Bake 360F 30-34min.

Standard Test
Flour 800 100
Sugar 800 100
Almond Flour 600 75
Cocoa Powder 200 25
Salt 8 1
Butter 800 100
TOTAL 3208 401

METHOD:
Combine dries.

Add cold cubed butter.

Mix until desired consistency.

Push do through a cooling rack to achieve uniform pieces.

Chill before consolidating.

FINAL:
Top Scooped Muffin with enough cocoa crumble to cover.
Garnish baked muffins with a light dusting of snow sugar.

NOTE:
Grate more carrot and ginger than needed as the robot coupe will hold back fibers and pieces.

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