Paris Brest with Passionfruit Curd
★★★★★ 4.2 (12)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Preheat oven to 220°C/200°C (fan-forced) and grease a 6 cup Texas muffin tin with cooking spray
- Place chorizo into a non-stick frying pan and cook over medium-high heat until crisp and golden. Add capsicum and green onion. Mix well and set aside to cool
- Combine flour, baking powder, salt and ¾ of the cheese in a large mixing bowl. Make a well in the centre
- Whisk together eggs, oil, milk and mustard. Pour into flour, along with ¾ of the chorizo mixture. Gently fold until just mixed, do not overmix
- Divide batter evenly between 6 muffin holes. Top muffins with remaining cheese and chorizo mixture
- Bake 10 minutes, reduce heat to 200°C/180°C (fan-forced) and cook a further 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand in tin for 5 minutes before turning out onto a wire rack to cool slightly
- Serve warm or cold with tomato chutney
Tips & Hints:
- Roasted capsicum can be purchased in jars or in vacuum sealed packets in the refrigerator section in the produce aisle of your supermarket.
- Use any type of mustard you have on hand.
- Buy chorizo from the refrigerator or deli section of your supermarket.
- Store muffins in an airtight container in the refrigerator. Warm in the oven or microwave.
- Wrap muffins tightly in cling wrap and freeze for up to one month. Defrost in fridge overnight and warm in oven or microwave.
- Make these muffins for kids in a regular muffin tin. It will make 12-18 muffins, bake at 180°C for 15-20 minutes.
- Please note: While the nutritional panel, including serving size, is based on mixture being divided into 8 servings, the recipe divides the mixture into a 6 serve Texas muffin pan.
- Preheat oven to 220°C/200°C (fan-forced) and grease a 6 cup Texas muffin tin with cooking spray
- Place chorizo into a non-stick frying pan and cook over medium-high heat until crisp and golden. Add capsicum and green onion. Mix well and set aside to cool
- Combine flour, baking powder, salt and ¾ of the cheese in a large mixing bowl. Make a well in the centre
- Whisk together eggs, oil, milk and mustard. Pour into flour, along with ¾ of the chorizo mixture. Gently fold until just mixed, do not overmix
- Divide batter evenly between 6 muffin holes. Top muffins with remaining cheese and chorizo mixture
- Bake 10 minutes, reduce heat to 200°C/180°C (fan-forced) and cook a further 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand in tin for 5 minutes before turning out onto a wire rack to cool slightly
- Serve warm or cold with tomato chutney
Tips & Hints:
- Roasted capsicum can be purchased in jars or in vacuum sealed packets in the refrigerator section in the produce aisle of your supermarket.
- Use any type of mustard you have on hand.
- Buy chorizo from the refrigerator or deli section of your supermarket.
- Store muffins in an airtight container in the refrigerator. Warm in the oven or microwave.
- Wrap muffins tightly in cling wrap and freeze for up to one month. Defrost in fridge overnight and warm in oven or microwave.
- Make these muffins for kids in a regular muffin tin. It will make 12-18 muffins, bake at 180°C for 15-20 minutes.
- Please note: While the nutritional panel, including serving size, is based on mixture being divided into 8 servings, the recipe divides the mixture into a 6 serve Texas muffin pan.
Nutrition Information
Per adult serving (226g)
- Energy
- 2740kJ
- Calories
- 655kcal
- Protein
- 25g
- Fat Total
- 40.5g
- Fat Saturated
- 13.1g
- Carbs
- 46.7g
- Sugars
- 4.6g
- Fibre
- 2.7g
- Sodium
- 1340mg
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