- 125 GRAM FLOUR
- 100 GRAM BUTTER
- 2 EGGS
- 1 CUP MILK
- 2 TBSP CUSTARD
- 2 EGG YOLKS
- 100 GRAM SUGAR
- 1 CUP CREAM, whipped
- 250 GRAM MARZIPAN
- 50 GRAM CACAO
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- 6 LARGE CARROTS, cleaned and grated
- 4 TBSP SUGAR
- 50 GRAM BUTTER, melted
- 50 GRAM WALNUTS, chopped
- 100 GRAM COOKIES, crumbled
- 75 GRAM COCONUT, grated
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Add the butter to 1
cup of water and bring to the boil. Simmer slowly until the butter has
dissolved. Add all flour at once, while the pan is on low heat, and
stir well, until the dough forms a ball. Turn off the heat. Allow the
dough to cool down for 10 minutes, then add the eggs, one by one. Mix
well until smooth. Make 6 heaps a baking sheet and bake the puffs 20
minutes at 200 degrees Celsius.
In the meantime, dissolve the egg yolks, sugar and custard in a few
tablespoons of milk. Bring the remaining milk to the boil, add the yolk
mixture, heat and stir well until it thickens. Don't cook. Wait until
the custard has cooled down, then mix with the cream. Stuff the puffs
with this mixture. Roll out the marzipan and cut circles, the size of
the puffs. Put them on top of the puffs and dust with cacao powder.
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Put the carrots together
with the sugar on low heat and heat for 20 minutes, while stirring,
until all liquid has evaporated. Add the butter, the nuts and the cookies
and allow the mixture to cool down a little. Form small balls and roll
them through the coconut. Put them in the fridge for 2 hours.
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