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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