Recipe for making muffins stuffed with peaches, sugar, cinnamon, nutmeg and cream, ginger and vanilla cream. This recipe makes 24 muffins.

Summary

Ingredients

• Salt – 1 Teaspoon (crust)
• Chilled vegetable fat – 8 Art. spoons (crust)
• Cold water – 6-8 Art. spoons (crust)
• Eggs at room temperature – 2 Pieces (filling)
• Vanilla Extract – 1 Teaspoon (filling)
• Butter at room temperature – 3 tbsp (filling)
• Sugar – 5 Tbsp. spoons (filling)
• Baking powder – 1 teaspoon (filling)
• Salt – 0.25 Teaspoon (filling)
• Peaches – 4 Pieces (filling)
• Cinnamon – 0.5 Teaspoon (filling)
• Nutmeg – 0.25 Teaspoon (filling)
• Lemon Juice – 1 Teaspoon (filling)
• Cornstarch – 2 Teaspoons (filling)
• Sugar – 2 Tbsp. spoons (cream)
• Ginger – 0.5 Teaspoon (cream)
• Vanilla – 1 Teaspoon (cream)

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Instructions

1. Make a crust. In a food processor, combine dry ingredients for a few seconds, then add vegetable fat and stir until mixture looks like wet sand. Add chopped butter and stir until the dough looks like wet sand again. Transfer the mixture to a large bowl. Add cold water and stir with a spatula. Add more water if the dough is too dry. Place the dough on a lightly floured surface and knead lightly. Divide in half, wrap each piece of dough in plastic wrap and refrigerate for at least 2 hours or overnight.
2. Make the filling. Sprinkle a muffin tin with the spray oil and set aside. Combine eggs, milk and vanilla extract in a small bowl and set aside. In a large bowl, combine all dry ingredients. Add butter and beat with a mixer on low speed until the mixture looks like soft, wet sand, about 3 minutes. Add egg mixture in two passes and beat on low speed. Preheat oven to 220 degrees. Remove the dough from the refrigerator and roll out 6 mm thick. Cut out circles with a diameter of 10-12 cm from the dough. Place each circle in the compartments of the muffin pan, pressing the dough to the surface and removing excess. Bake for 10 minutes.
3. Make the filling. Peel the peaches and cut into slices. Combine peaches, sugar and spices in a medium bowl. Remove muffins from oven and place about 2 tablespoons of the filling in each crust.
4. Layout the peach filling.

   

5. Roll out the remaining dough and cut into strips.
6. Decorate the muffins with a rack of strips. Return to oven and bake until golden brown, about 10 minutes. Allow to cool completely before serving.
7. To make cream, whisk the cream with a mixer on high speed in a large bowl. Add sugar and ginger while whisking. Add vanilla. Decorate chilled muffins with cream and serve.

Bon appetit!