Chocolate Hedgehogs with Fluffy Hairstyles

Curious eyes, a mischievous nose, and chocolate spines… Do you know who this is? Its straight out of the oven! (Hedgehog)

Details

Preparation Time: 420 minutes
Cooking Time: 48 minutes
Difficulty: 3
Spiciness: 0
Number of Servings: 12

Ingredients

Biscuit

90 g Sugar, white
1 bag Vanilla, extract, natural
2 piece Egg, fresh
2 spoons Water
75 g Wheat flour, white, multi-purpose
50 g Baking powder
1.5 teaspoons Baking powder

Butter cream

1 bag Pudding, vanilla
0.5 l Milk, skimmed
2 piece Egg, egg yolk, fresh
150 g Sugar, white
250 g Butter, unsalted
40 g Cocoa, powdered, unsweetened

Glaze

300 g chocolate, dark

Posip

2 handfuls chocolate, dark

Shortcrust pastry

100 g Butter, unsalted
60 g Sugar, white
1 pinch Salt, table
160 g Wheat flour, white, multi-purpose
1 bag Vanilla, extract, natural

Sladkorna voda

50 g Sugar, white
0.5 cups Water

Steps

Crack the eggs and carefully separate the egg whites from the yolks into two bowls. Mix the yolks with half of the sugar and vanilla sugar until well combined, then beat the mixture with an electric mixer until it becomes frothy.
Preheat the oven to 180°C (356°F). Grease the cake mold with butter. Add water to the egg whites and beat them with an electric mixer until stiff peaks form. Gradually add the remaining sugar, one spoonful at a time, and continue beating until the meringue is firm.
Gently fold the meringue into the yolk mixture using a whisk. Sift the flour and cornstarch over the mixture and slowly fold them in. Pour the batter into the cake mold and bake for 30 minutes.
Once the cake is baked, use a sharp knife to separate it from the mold. Remove the mold and let the cake cool on a wire rack. Allow the sponge base to rest for 2 to 6 hours. Mix raw butter, sugar, salt, and sifted flour to form a crumbly dough. Shape it into a ball, wrap it in aluminum foil, and refrigerate for at least 2 hours.
Cut a hedgehog template from cardboard. The oval should be about 7 cm long and pointed at one end. Preheat the oven to 200°C (392°F). Roll out the crumbly dough on a floured surface to 1 cm thickness and cut out about 12 hedgehog bases using the template. Line a baking tray with parchment paper, place the bases on it, and bake for 8 minutes. Let the baked bases cool on a wire rack.
Mix the pudding powder smoothly with 3 tablespoons of milk and two egg yolks. Bring the remaining milk and sugar to a boil, add the dissolved pudding, and cook over moderate heat, stirring constantly, until the pudding thickens. Let the pudding cool.
Beat the raw butter until creamy. When the pudding and butter are at the same temperature, add the pudding to the butter one spoonful at a time, mixing continuously. Reserve 3 tablespoons of the buttercream for decoration and mix the rest with cocoa powder.
Cut the cooled sponge base into cubes and place them in a large bowl. Boil sugar with water and pour the syrup over the sponge cubes. Cover and let them soak for 30 minutes. Gently mix the soaked sponge cubes with the pudding cream, being careful not to break them apart.
Spoon the cream onto the crumbly dough bases to form hedgehog shapes. Refrigerate for one hour to set.
Place a pot with half a liter of water on the stove and melt the chocolate glaze over a water bath. Place the hedgehogs on parchment paper and pour the glaze over them.
Sprinkle their bodies with white chocolate sprinkles and use white icing to create eyes. Serve the hedgehogs on a platter and enjoy!

Nutrition Information (Per 100g)

Calories: 293.01 kcal
Fat: 15.6 g
- Saturated Fat: 9.4 g
Carbohydrates: 33.99 g
- Sugars: 22.61 g
Protein: 3.4 g
Fiber: 0.66 g

Advice

Do not open the oven during the first 15 minutes of baking to prevent the delicate dough from collapsing. Use a smaller cake mold with a diameter of 13 cm. White chocolate sprinkles can be replaced with coconut flakes or colorful sprinkles.