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Novacart Oven-proof paper brioche pan - 20 $3.99
Novacart Oven-proof paper brioche pan - 20
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Our new ovenable paper brioche is the latest addition to our ever popular line of paper baking pans.  Patterned after the metal brioche pan, you can now start creating a variety of desserts that look as good as they taste.  The best part is--no cleanup! The pan capacity is 1/2 cup, 1 1/4" deep and 3" across the top.  Brown exterior and white interior. Package of 20 brioche pans. 

Certified kosher by Kof-K Supervision   Picture. Not Kosher for Passover

As seen in Martha Stewart Weddings http://www.marthastewart.com/page.jhtml?type=content&id=channel650013&catid=cat449&navLevel=3&site=weddings

 

 

Old-Time Candy Cups
 
For a favor that brings out the kid in guests, turn baking cups into darling dishes brimming with old-fashioned hard candies (these have hazlenut chocolate filling). The cups are normally used for baking single servings of brioche, so they’re made of stiff paper that can hold lots of little treats. To package each favor, add candy to the cup, then wrap in cellophane. Tie closed with a ribbon threaded with a printed paper tag.

Discounts available for large orders

Recipe:

Cheesecake-filled White Chocolate Muffins
 
    

for the cheesecake filling:
8 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon salt
1 egg

for the muffin batter:    
3 ounces white chocolate-dairy
3/4 cup milk, divided      
1 1/2 cups flour
1 teaspoon baking soda
1/2 cup sugar       
1 egg
1/3 cup oil
1 teaspoon pure vanilla extract

for the streusel topping:
1 cup almonds, coarsely chopped
2 tablespoons sugar

prepare the cheesecake filling:
Combine the cream cheese, sugar, egg & salt.  Beat until creamy. Set aside.

prepare the muffins:
Preheat oven to 350 degrees.  Line 16 muffin cups with paper liners.   In a double boiler, melt the white chocolate and 1/4 cup milk.   Sift together the flour and baking soda.  Set aside. 


In a bowl of an electric mixer, using the paddle attachment, combine the sugar, oil, egg and vanilla.  Stir in the melted chocolate.   Add the flour mixture, alternating with the remaining milk.  Mix until just combined.

Spoon half of the batter into the 16 paper-lined muffin pans.  Spoon one heaping tablespoon cheesecake filling over the batter in each cup.    Top with remaining muffin batter.  Combine almonds and sugar for the streusel and sprinkle over muffins.

Bake for 25 minutes or until a cake tester inserted into the cake part of 1 muffin comes out clean.  Remove from oven and cool 5 minutes.  Remove muffins from pan to cool completely. Yield: 16 muffins

This product was added to our catalog on Thursday 05 May, 2005.
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