So Halloween was a while ago and I had planned to have these kitties on the blog before then. But the recipe wasn’t exactly right. But they’re here now. If you don’t have a mould, you could just dip them instead.
85 G MARZIPAN, 60% ALMONDS
Preheat the oven to 200 degrees celsius.
Roll out the marzipan on the kitchen table, dusted with a bit of icing sugar, to keep the marzipan from sticking. Roll it to a thickness of about 2-3 mm.
Cut out the biscuits with a round cutter (diameter of 5 cm.)
Place the pieces on a bakingtray with baking paper and bake them on the middle rack in the oven 3-5 min, until the edges are golden brown.
Allow the biscuits to cool completely.
160G FINELY CHOPPED DARK CHOCOLATE
Melt 2/3 of the chopped dark chocolate in a bowl over a simmering, not boiling, pan of water, the bowl must not touch the water.
When meltet, remove the bowl and add the rest of the chocolate and stir it together until the chocolate is smooth and shiny.
Coat a silicone mould with 15 semi-spheres (5 cm in diameter) with the chocolate.
Place the mould in the fridge for the chocolate to set.
Leftover chocolate is piped out into small triangular ears.
25 G GLYCOSE SYRUP
25 G WATER
40G EGG WHITES
1 TBSP. SUGAR
SEEDS OF 1/4 VANILLA POD
Add sugar, glycose syrup and water to a thick bottomed pot, keep a sugar/digital thermometer by the side.
Stir the ingredients together until the sugar has melted. The temperature now has to reach exactly 117 degrees celcius.
Meanwhile, whip the egg whites to stiff peaks, then add 1 tbsp. sugar and continue whipping until the meringue is shiny, then add the vanilla seeds.
When the syrup is ready, pour it into the egg whites in a thin stream, while continuously whipping on a middle speed.
Then turn the speed up to maximum and whip for another 8-10 min.
Put the marshmallow mixture in a piping bag and fill the chocolate shells.
1 TBSP. SALTED CARAMEL
Put the caramel filling in a piping bag and pipe a small amount into each shell.
Place a biscuit in each mold and push lightly, to “glue” the marshmallow to the biscuits.
Cover with cling film and place the mold in the freezer for at least 1 hour, this makes it easier to remove the cakes without breaking too much.
(Tip: The floedeboller can be frozen for longer, if you want them to keep for more than a few days in the fridge. Then take out the amount you want and let them thaw in the fridge, before decorating.)
10 G WHITE CHOCOLATE
10 G DARK CHOCOLATE
GREEN FOOD COLOURING GEL
Melt the dark chocolate, it will be used as “glue” for the ears.
Brush each ear with a little “glue” and place them on the cats.
Dye the rest of the chocolate with a bit of green gel colour, then paint little eyes with the reverse end of a brush.
Keep in the fridge until they are served.