Chocolate poppies

Chocolate poppies

Remaking at home the products that we usually find in our stores is always a pleasure. It is quite obvious that the result is better and always healthier than the original. And it’s often much easier than it looks to copy those cakes we love. Most of the time, it only takes a few ingredients. And today, we have at our disposal a very wide choice of molds which allow us to have a more than satisfactory result.

Recently, I acquired a few new mussels, including cockerel mussels that are too, too cute. After several tries, I am really happy with this recipe. I find that the taste and appearance is really the same as that of cockerels. Well I think. Because, I admit, I haven’t eaten it for a very long time. So, I should rather say that my cupcakes have the taste of my childhood, the one I remember.
The main difficulty is to have a very moist cake with a well centered filling. My dough is so light that the filling falls straight to the bottom. And suddenly, it’s visually average and I was not satisfied. The trick to avoid this is to cook in 2 stages. So, no more worries.
I chose to garnish my cockerels with spread. You could do the same with jam. I must test.

I loved these little coquelines and I admit that I had a lot of trouble getting my hand out of the box. I look forward to your feedback on this recipe. I hope it will take you back to childhood too.

Chocolate poppies:

130 g of flour (T00)
1 cc baking powder
75g sugar
1 pinch of salt
3 eggs
55g sunflower oil
55g lukewarm milk

20g vanilla syrup
Spread (Pan di Stelle)

Preheat the oven to 160°C.

Put the flour and yeast in a bowl.
Add sugar and salt. To mix together.

Make a well and add the egg yolks, oil, milk and syrup. To mix together.

Whip the egg whites until stiff thenGently fold into the batter with a spatula in several batches.

Put a teaspoon of batter at the bottom of the shellfish moulds. You need a very thin layer.

Bake for about 3 minutes. The dough should be just set so that the spread does not sink.
Put a small hazelnut of spread in the center of each mould. Cover with a spoonful of batter.


Bake for 10/12 minutes. Turn the plate before the end of cooking so that it is even.
Let chill before unmolding.
Make a new batch with the remaining dough.

Homemade chocolate coquelines recipe

To finish: I recently discovered the Pan di Stelle spread in my Noz store. It is well cocoa and slightly crispy. I find her very nice. I don’t know if you can find it elsewhere in France. If you don’t have one, you can replace it with the one you want.


My molds are Demarle. My advisor is Marion Courbarie. I strongly recommend it to you. VYou can contact her by telling her that you come from me, on her Facebook (click) or his Instagram (click). You will thus be entitled to a reduction of 5 euros on your order.

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