Baby muffins

1 serving


From 50 g of warm water, yeast, 60 g of flour, cook the dough and put to increase in volume. Butter with a pinch of salt, stir 50 g of sugar until foamy, adding 3 egg yolks one at a time. Then add 160 g of flour, steam and stir well until smooth. Lubricate small molds with oil, fill 3/4 of the height with mass and put on proofing. Bake the risen dough in a hot oven. Pour the ready-made cupcakes over the 3 egg yolks, 70 g of sugar, 60 g of flour, 100 g of milk until smooth mass is formed. Boil the remaining milk with vanillin and, without removing it from the heat, pour the egg mass into it (whisking with a whorl all the time) . 3 egg whites and 30 g of sugar beat into strong foam. Removing the boiled mass from the fire, mix it with foam. Cool the finished cream, place it in a pastry bag and finish the muffins with a variety of shapes. Top with whole cherries.