Ingredients (for 8 servings) :
8 pcs paper muffin cups
1 piece of transparent film
For the dough :
60 g butter (room temperature)
0.5 packs of vanilla sugar
50 grams of sugar
2 pcs. Owner
100 grams of flour
1 teaspoon Baking powder
1 tablespoon milk
1 TL Cocoa (echten)
1 jar of cherries (small)
For the cream :
25 g Vanillepuddingpulver
30 grams of sugar
250ml milk
125 g butter (room temperature)
For the glaze :
125 g bittersweet couverture
1 THE Öl
Preparation :
For the Donauwellen muffins, cook a vanilla pudding from the vanilla pudding powder, the sugar and the milk according to the instructions on the packet. Cover it with some cling film immediately after cooking so that no skin can form and let it cool down at room temperature.
Then drain the cherries well in a colander.
Now mix the butter with the vanilla sugar, the sugar and the eggs thoroughly.
Then mix the flour with the baking powder and add through a sieve.
Now line a muffin tin with paper cups and pour about half of the batter onto the
Distribute molds. Then preheat the oven to approx. 180°C top/bottom heat.
Then add the cocoa and milk to the rest of the batter and stir.
Then spread the batter evenly over the light batter.
Next, press any 3-4 cherries into the batter and bake the muffins in the oven for about 15 minutes (test with a stick). Leave to cool completely afterwards.
For the cream, beat the butter until creamy and then gradually stir in the pudding, spoonful by spoonful. It is important that the butter and the pudding have the same temperature.
Put the cream in a piping bag and pipe or dab it onto the muffins. (The amount was calculated generously in this recipe). Then put the muffins in the fridge for about 1 hour.
For the chocolate icing, temper the couverture together with the oil over a hot water bath. Then either dip the muffins in it briefly or drizzle with the chocolate. Finally, refrigerate the muffins until ready to eat, allowing the chocolate to dry.
