Preparation
Grease moulds and dust with plain flour.
Melt the chocolate over a bain marie.
Melt butter in the microwave.
Ingredients
“This recipe will make 22 or 12”
Sugar 396 / 198
Melted white chocolate 2lb / 1lb
Melted butter 1.4lb / 0.7lb
Plain flour 1lb / 0.5lb
Eggs 16 / 8
Egg Yolks 16 / 8
Method
If you have a mixer then you can just add everything together and mix it well. Otherwise you will have to cream the eggs and sugar, kneed the flour and butter together then add the eggs and sugar to the flour mix well then fold the chocolate in.
Note: “If the mix seems a little too stiff to fill the moulds with a jug it might be easier and a lot tidier to use a piping bag.”
Half fill the moulds then put them in the freezer for about 5/10 minutes
When hardened, place a disk from the frozen carrot puree in the middle and cover the disk with the rest of the fondant mix. Store in the fridge until needed and then cook in for 15 minutes in a pre head oven at 180°C.
Carrot & white chocolate puree.
Ingredients
Make 600g of carrot puree.
Double cream 230ml
White chocolate 60g
Method
Put the cream into a pan and remove it from the heat just before it’s about to boil.
Add the chocolate and stir until it’s smooth.
Allow it to cool down then mix in the carrot puree.
Pour it into a tray leaving about half an inch in height.
Put in the freezer until its hard enough to cut a circle with a pastry cutter.
