blueberries, plus 30g for the garnish
Ingredients for the crumble topping:
Beat the eggs, yolks and sugar until smooth and frothy. Melt the dark chocolate, combine with the oil and drizzle into the egg mixture. Sieve the Foodservice Mix together with the other powders and fold gradually into the wet mixture using a spatula to prevent it from collapsing. Add the lemon zest, followed by the fresh blueberries, previously frozen and dusted with flour so that they remain suspended in the mixture during baking. Transfer the mixture to a piping bag and fill the muffin tray three-quarters full.
To make the crumble topping, mix all the ingredients together in the bowl of a stand mixer fitted with a flat beater. Chill for around an hour in the refrigerator then push through a coarse sieve so that the mixture resembles coarse breadcrumbs.
Sprinkle the crumble topping over the muffins together with a few blueberries, and bake at 180°C with the valve closed for the first 20 minutes, then with the valve open for a further 5 minutes.
1. use gluten-free products,
especially those that are naturally gluten-free or made from gluten-free ingredients (e.g. products from Schär Foodservice).
2. Store separately
and always keep everything in specially designated, labeled and sealed containers.
3. own preparation areas
use these areas exclusively for the preparation of gluten-free food. If this is not possible: in any case, prepare gluten-free before gluten-containing and clean the workplace.