Hattu-carrot muffins

Name: Hattu-carrot muffins
Cook time: 1 h 15 min
Total time: 3 h 15 min
Yield: 12
Ingredients: 1 pck. Cream pudding powder (for cooking); 275 g Sugar; 300 ml Milk; 100 ml Egg liqueur; 250 + some g Butter (room temperature); 300 g Carrots; 3 Eggs (Gr. M); 150 g crushed almonds; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 100 g Baking cocoa; 7-10 Tbsp Cling film; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

Peace, joy, eggnog! A sip of it is in the buttercream cap under the chocolate sauce

COOK TIME
75 mins

TOTAL TIME
195 mins

Ingredients

Servings: 12

1 pck. Cream pudding powder (for cooking)
275 g Sugar
300 ml Milk
100 ml Egg liqueur
250 + some g Butter (room temperature)
300 g Carrots
3 Eggs (Gr. M)
150 g crushed almonds
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
100 g Baking cocoa
7-10 Tbsp Cling film
baking paper

Directions

1
Mix pudding powder, 50 g sugar and 5 tablespoons milk. Boil up the rest of the milk and 100 ml advocaat. Stir the mixed custard powder into the boiling advocaat milk, bring to the boil and simmer for about 1 minute. Pour into a bowl, place foil directly on the surface of the pudding. Leave to cool, but do not refrigerate.
2
Preheat the oven for the muffins (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer). Grease the twelve troughs of a muffin tray. Cut 12 circles (each approx. 12 cm Ø) from baking paper and place them in the trays. Peel, wash and roughly grate the carrots. Separate the eggs and beat the egg white until stiff. Mix carrots, egg yolks, almonds, 100 g sugar and lemon juice with the whisk of the mixer. Fold in the beaten egg whites. Fill the dough into the bowls and bake in a hot oven for 15-20 minutes. Take out and let cool down.
3
For the chocolate sauce 1⁄8 boil up l water, 125 g sugar and 1 pinch of salt. Stir in cocoa and simmer for 3-4 minutes. Let the sauce cool down, stirring from time to time.
4
Whip 250 g butter with the whisk of the hand mixer until creamy. Stir the room-warm pudding briefly, then add it to the butter by the spoonful while stirring. Pour the buttercream into a piping bag with a large star-shaped spout and squirt onto the muffins. Sprinkle with the chocolate sauce.