Blueberry Streusel Muffins filled with Lemon Custard (dried eggs)

Blueberry Streusel Muffins filled with Lemon Custard (dried eggs)

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Yield: 12 Muffins


Part 1 - Streusel

Ingredients Percent (%) Grams Volume
Flour, all-purpose 46.73 168.22 1 1/3 cup
Sugar, light brown 20.56 74.02 1/3 cup
Cinnamon, ground 0.37 1.35 1/2 tsp.
Salt 0.56 2.02 1/2 tsp.
Butter, unsalted 31.78 114.39 1/2 cup
Total 100.00 360.00

 Method of Production:

  1. In a medium bowl, combine flour, sugar, cinnamon and salt.
  2. Using a pastry blender, cut in the butter until fine crumbs form.
  3. Using gloved hands, squeeze together most of the mixture to form large clumps.
  4. Spread out on a baking sheet, making sure to keep large clumps intact.
  5. Move forward to assembly of blueberry muffins (Part 1).

Note: If not using right away, cover baking sheet with plastic wrap and freeze. Once frozen, streusel may be stored in a zip-top bag for up to 1 month. When ready to prepare muffins, sprinkle frozen streusel on top of muffins before baking.

 

Part 2 - Blueberry Muffins

Ingredients Percent (%) Grams Volume
Blueberries, whole frozen 14.00 140.00 1 cup
Crème cake mix 29.68 296.80 2 1/3 cup
Whole eggs, dried 2.66 26.60 1/3 cup
Water 14.70 147.00 5 fl. oz.
Vegetable oil 8.96 89.60 3 fl. oz.
Part 2 - Streusel 30.00 300.00
Total 100.00 1000.00

  Method of Production:

  1. Spray muffin tins with non-stick cooking spray.
  2. Run frozen blueberries under warm water for 1 minute to rinse and drain for 15 minutes; set aside and prepare muffin batter.
  3. Sift together the crème cake mix and dried whole egg.
  4. In a standing mixer fitted with a paddle attachment, mix all remaining ingredients (except blueberries) on low speed (speed 2) for 2 minutes.
  5. Scrape the bowl and continue mixing on medium speed (speed 4) for two minutes.
  6. With a rubber spatula, gently fold in blueberries until evenly distributed.
  7. Portion 70 grams of batter into prepared muffin tins.
  8. Pack down 30 grams of streusel on top of each muffin.
  9. Bake at 350° F in a conventional oven for 22 minutes, rotating after 11 minutes.
  10. Allow muffins to cool for 10 minutes in the tins before removing to a wire rack.
  11. Allow to cool completely for 1 hour or until room temperature before filling the muffins with custard.


Part 3 - Lemon Custard

Ingredients Percent (%) Grams Volume
Sugar, granulated 19.05 47.63 1/4 cup
Cornstarch 4.75 11.88 1.5 tbsp.
Milk, whole 52.35 130.85 4.2 fl. oz
Egg Yolk, dried 7.29 18.23 1/4 cup
Water 8.91 22.28 0.75 fl. oz.
Lemon juice concentrate 7.50 18.75 0.6 fl. oz.
Yellow food color (optional) 0.15 0.38 A few drops
Total 100.00 250.00

Method of Production

  1. In a medium saucepan, mix cornstarch and sugar together.
  2. Whisk together the dried egg yolk and water.
  3. Add the milk and egg yolks to the sugar mixture, whisking until smooth.
  4. Heat the mixture over medium heat, whisking constantly until mixture reaches a boil and thickens.
  5. Continue to cook while stirring for 1 minute, while whisking constantly.
  6. Remove from heat and stir in lemon juice concentrate until incorporated.
  7. Pass through a sieve and stir in yellow color (if using).
  8. Press a layer of plastic wrap against the top of the custard and refrigerate covered until cold before piping into muffins.
  9. Transfer the custard to a piping bag fitted with a small circle tip.
  10. Move forward to the assembly.

 

Part 4 - Assembly

Ingredients Percent (%) Grams Volume
Part 2 - Blueberry Muffins 82.35 840.00
Part 3 - Lemon Custard 17.65 180.00
Total 100.00 1020.00

Method of Production

  1. Turn the muffin over and pipe in 15 grams of custard into the bottom of the muffin. (May have to cut a small slit for the piping bag). Keep muffins covered and refrigerated until ready to serve.

 

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