John Myers
Homemade Carrot Heads (make 12 Pieces)
The perfect homemade carrot heads (make 12 pieces) recipe with a picture and simple step-by-step instructions.
- Biscuit dough:
- 2 Eggs
- 2 tbsp Water hot
- 140 g Sugar
- 2 packet Vanilla sugar
- 100 g Flour
- 20 g Cocoa powder
- 1 tsp Baking powder
- 40 g Melted butter
- Filling:
- 300 ml Milk
- 1,5 tbsp Sugar
- 0,75 packet Cream pudding powder
- 30 g Soft butter
- Glaze:
- Chocolate cake icing
- 12 Paper cases, 5 cm in diameter
- Preheat the oven to 200 degrees (convection 180 degrees).
- Beat the eggs, a pinch of salt, hot water and sugar until frothy. Sift flour, cocoa, vanilla sugar and baking powder onto the sugar-egg mixture.
- Put the melted cold butter on the sugar-egg mixture and fold everything in together.
- Grease a muffin pan. Spread the dough into the mold with the help of a tablespoon.
- After baking, let the biscuit cool down a little and then carefully twist it out of the mold (it loosens better) and let it cool on a grid.
- Prepare the filling, using the above ingredients. Boil the pudding, let it cool, beat until smooth with a mixer and stir in the softened butter.
- Cut open the cooled carrot’s heads and brush the bottom flat side with buttercream. Then put the lid on it.
- Heat the chocolate glaze in a water bath and glaze the carrots. Put on a grid to drain.
- When everything has cooled down, the carrots are placed in the paper cases.
- If the glaze is not yet hardened, you can sprinkle the carrots with chopped pistachios, chopped almonds or desiccated coconut.
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