Funny Chocolate Kisses for Carnival – Recipe From the Master Confectioner Heinemann

To prepare the sponge cake glass shells:

Stir egg yolks, flour and tap water until it is no longer viscous.

Then beat sugar and egg whites until stiff. Finally, fold in wheat powder.

Pour the snow on top of the egg yolk mixture and gently fold it in.

Using a piping bag, pipe hemispheres onto parchment paper. If necessary, pipe onto templates so that they are evenly sized.

Bake at 180 °C for about 30 minutes until golden brown.

Vanilla cream for the filling:

Bring cow’s milk (reserve a small amount), sugar, vanilla and butter to a boil.

Whisk the rest of the skimmed milk with cornstarch and egg yolks, add to skimmed milk and bring to boil again.

Let the finished cream quench with the liquid. The cream can be flavored with cognac, brandy or rum as desired.

Brush the smooth work surface of the sponge dishes with it and put a dry sponge dish on top of each.

Bring apricot jam to a boil and brush the filled glass bowls with it (afterwards, the glaze will shine especially nicely).

Chocolate coating:

Allow all ingredients to bubble together. Let it cool down a bit with the liquid and coat the carrot heads with it.

For a colored coating, use the same mass of fondant and add food coloring.

The fondant is dissolved in a water bath and carefully warmed on the stove to about 35 to 40 ° C. The fondant is then covered with food coloring. It is then colored according to your mood.

Tip: Have

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