Dough:
- 100 g butter
- 60 g sugar
- Pinch of salt
- 160 g Küchenmeister Wheat Flour T405
Filling:
- 1 P. vanilla sugar
- 1/2 l milk
- 2 egg yolks
- 150 g sugar
- 250 g soft butter
- 40 g cocoa powder
- 1 ready made sponge cake
- 50 g sugar
- 120 ml water
Decoation:
- 100 g almond slivers
- 300 g chocolate cake glaze
For the dough:
Combine together the butter (in pieces), sugar, salt and flour, and work everything into a smooth pastry dough. Wrap the dough in cling film and refrigerate for at least two hours. Create a cardboard hedgehog template by cutting out a pointed oval approx. 4-5cm long.
Preheat oven (electric 200°C / convection 180°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll the dough out to approx. 1/2cm thick. Using the hedgehog template, cut out the hedgehogs base from the dough, and place on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes. Remove from the oven, allow to cool briefly on the baking sheets, before transferring to a wire rack. Allow to cool fully.
For the filling:
Mix together 3 tablespoons of milk with the pudding powder. Add in the egg yolks and whisk together. In a pot, bring the rest of the milk and 150 g of sugar to a boil. Stir in the pudding powder-mixture. While stirring constantly bring the pudding to a boil. Pour the cooked pudding into a bowl, and cover directly with cling film (this will stop a skin from forming). Cream the soft butter. When the pudding and butter have the same temperature, stir the pudding into the butter. Keep 3 tablespoons of the buttercream to the side. Sieve the cocoa powder and mix it into the rest of the buttercream.
Cut the sponge cake into small cubes. In a pot, bring 50 g of sugar and 120 ml of water to a boil. Pour the sugar-water over the cubed sponge cake, cover and leave for 30 minutes. Carefully fold the sponge cake into the buttercream. Place the filling onto the bases, and form into hedgehog shapes. Refrigerate the hedgehogs for one hour, or until they are more solid.
Melt the chocolate cake glaze. Stick the slivered almonds into the hedgehogs. Dip the hedgehogs into the melted chocolate. If you prefer less chocolate, carefully brush the hedgehogs with the melted chocolate.
Place the dipped hedgehogs on a wire rack to harden. Fill a pastry bag, that has a small round tip, with the rest of the buttercream, and pipe the eyes and noses onto the hedgehogs.
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