Spider muffin

Spider Muffin With Chocolate

And Breton Shortbread

For 16 muffins :

Spider muffin


Ingredients for cake 180g of natural yoghurt
110g of peanut oil
3 eggs
140g sugar
40g brown sugar
2g salt
260g flour
12g yeast
butter for molds
140g Cailler chocolate chips
60g chocolate
15 g butter
Chocolate chips
black straws
Candy for red legs and eyes breton shortbread

Breton cockies

ingrédient_sable_breton 250g Salted butter
2 egg yolks
200g of flour
100g of sugar
40g ground almonds
5g of yeast
10g liquid vanilla extract
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1. Put all ingredients in the bowl and let the robot tournier until a smooth, homogeneous paste.

2. Book 1h in the fridge


3. Preheat oven to 200 ° C

4. Butter the molds. Using a pocket, top with half the dough molds, add the chocolate chips in the dispersant, cover dough and sprinkle over chocolate nugget.

5. Bake 15 minutes and made leather, then lower the temperature to 170 ° C and weary cook 5 min.

6. Cool the muffins before unmolding.

The breton shortbread
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1. First, remove the butter from the refrigerator so it does not get too cold.

2. In the bowl of a mixer, sift through a strainer or sieve the flour, baking powder and ground almonds.

3. Then add butter and stir to obtain a paste-like sand.

4. In a bowl, whisk the egg yolks with the sugar and vanilla extract liquid. Stir in all the dough and mix until homogeneous.

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5. Spread it between two sheets of parchment paper on 5mm thick. Book 2 hours in refrigerator.

6. Preheat oven to 150 ° C.

7. Remove the parchment paper on top and bake 10 minutes.

8. Remove tart from oven and expand discs 8 cm in diameter with a punch

9. Put in the oven to bake an additional 10 min.

10. Remove tray from oven, let cool and keep shortbread.

The decoration

Melt chocolate and butter. With a pastry brush, brush the muffins and cover chocolate chips. Then place straws or bonbos for the legs and eyes.


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