Recipes
Mix the French cream cheese, honey, salt, and sugar with a spatula until smooth and lump-free. Add the eggs one by one, then add the sifted flour mixed with the baking powder. Heat the liquid butter to 50 °C and add it to the batter in two times. Mix everything until homogeneous and let it cool, covered, for at least 4 hours. Store in the refrigerator to keep cold. Fill moulds with a diameter of 3.5 x 5 cm and bake at 165 °C for 25 minutes until golden brown. Test the center of the muffins with a knife to check if they are done. If you want to add a fruit filling, it's best to do so right after they come out of the oven. Then let them cool completely or store them in the freezer.
Heat the cream, vanilla, invert sugar and French cream cheese together to 75 °C.
Partially melt the white chocolate. Pour the warm cream in two times over the partially melted chocolate, creating an emulsion each time. Mix the mass to refine its texture. Let it cool, covered, and store in the refrigerator for at least 4 hours.
Whip the mixture briefly and use it to decorate the muffins.
The decorated muffins can be stored in a refrigerated display for up to 3 days. The undecorated muffins, stored in bags, can be kept for up to 1 month.
