Baker-Pastry Chef
Horeca

Cheese lardons pepper muffin

An original recipe from Giambattista Montanari
Recipe calculated for 40 pieces
2 completion stages

Download recipe

Corman products used for this recipe

Traditional Butter 82% fat - Block

Sculpture 30.2% fat

Mix the first six ingredients together in a stand mixer fitted with a flat beater.
In a separate bowl, mix together the eggs, yoghurt and milk.
Skim the fat off the lardons in a little water, brown the shallot in the butter, add the diced red pepper and lardons and cook for a few minutes.
Leave to cool and mix together with the mozzarella and Fontina.
Mix the liquid and powdered ingredients together, ensuring the mixture is smooth and doesn’t contain any lumps before adding the solid ingredients.
Divide the mixture into muffin tins, chill for 2 hours at 4°C and bake at 180°C for 15 minutes.

125 g flour for shortcrust 100 g Fontina, cut into small cubes 180 g smoked lardons 130 g sweet red pepper 50 g shallots 98 g Traditional Butter 82% fat – Block 250 g whole milk 200 g greek yoghurt 350 g eggs 10 g erythritol 6 g salt 60 g grated Grana Padano 20 g baking powder 365 g polenta bramata (coarse grain) 100 g mozzarella

Decorate as you like with the Sculpture.

SQ Sculpture 30.2% fat

Cheese lardons pepper muffin

Cheese lardons pepper muffin

Finishing touches

More recipes to find your inspiration