Blackheads
easy
120 mins
120 mins
Ingredients
- 200 g Dark chocolate coating
- 3 Eggs (size M)
- 100 g Sugar
- 75 g Flour
- 25 g Cornstarch
- 1/2 TEASPOON Baking Powder
- 1/4 l Milk
- 1/2 package Pudding powder "Vanilla Flavor"
- 2-3 TABLESPOONS Apricot Jam
- 50 g white couverture
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
- 7-10 Tbsp Aluminium foil
- 1 Freezer bag
- 7-10 Tbsp possibly 9 paper sleeves
Directions
- 1
Crush the couverture and melt in a water bath. Let it cool down. Separate the eggs. Beat the egg whites until stiff, then add 75 g sugar. Add the egg yolks bit by bit. Sift flour, starch and baking powder over the egg yolks and fold in with a whisk.
- 2
Grease the carrot top mould and fill approx. 1 tablespoon of dough into each of the 6 wells. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 12 minutes. Immediately press wells in on the flat top, then turn them over and let them cool on a cake rack.
- 3
Bake about 18 halves. Boil 200 ml milk. Mix the remaining milk, pudding powder and the remaining 25 g sugar. Stir into the boiling milk, bring to the boil briefly and allow to cool. Warm up the apricot jam and stir until smooth.
- 4
Coat the flat sides of the dough halves, in which the hollow is also located, with jam. Fill the hollows with some pudding. Put 2 halves together and refrigerate for about 15 minutes.
- 5
Heat the couverture again and pour over the carrots. Let the chocolate set. Melt the white couverture as well and put it into a freezer bag. Cut off a small corner. Pull the couverture in thin strips over the carrots.
- 6
Allow to set and place in paper sleeves. Results in about 9 pieces.
Nutrition Facts
300 kcal
40 g
13 g
6 g
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