The second recipe:
First, you have to know that the “Crème de Salidou” is a french product which is mostly a caramel paste. It’s not really the same consistency as Nutella but basically, it’s the same type of product. It may be hard to find outside of France so here is a recipe that will make almost the same thing if not totally the same thing 😛
Crème de Salidou:
240g of powdered sugar
80 ml of water
100 g of salted butter
150 ml of liquid cream
On a low fire, melt the sugar in the water. Add the butter as soon as there is no sugar left. Then bring it to the boil till the color turns into a nice caramel color. Out of the fire, add the cream and firmly stir to get a nice and even consistency. Then bring it to the boil again for around 10 minutes till it has almost a liquid honey consistency. Then put into pots and let it cool.
(Recipe translated from french, original recipe found here: http://chocolatetcaetera.fr/la-crme-de-salidou-pour-marion/ )
Now that you know what is the filling, let’s get to the real recipe:
– 2 eggs
– 80g of sugar
– 100g of flour
– 1/2 packet of baking powder
– 60g of butter
– 2 table spoons of instant coffee
– 2 table spoons of hot water
– 2 table spoons of liquid cream
– Crème de Salidou.
First, pre heat your oven (180°C).
Then in a bowl mix the eggs (totally not need to put aside the white) and sugar.
Then add the flour and baking powder.
In a pan, melt the butter and then add it to the batter.
In a small bowl, put the coffee and water and stir till the coffee dissolves. Then, add the cream and stir.
Add that “cappuccino” to the batter and stir well.
Fill the muffin tins up to half, then add the Crème de Salidou (as much as you want, I put around the size of a big hazelnut / small walnut) and finish to will up the tins.
Put in the oven for around 20 to 25 minutes.
As you can see, it can be pretty easy to make. That is why muffins are nice to play with.
Hope you’ll enjoy them ! 😉