Surprise your guests with sweet mushroom-shaped treats! Two types of dough, chocolate glaze, and lemon curd cream will enchant them.
Ingredients
Dough
- Egg – 1
- Powdered sugar – 130 g
- Cocoa powder – 20 g
- Whipping cream (18%) – 200 g
- Butter – 200 g
- Cake flour – 500 g
- Poppy seeds – 1 tablespoon
Glaze
- Dark chocolate – 100 g
- Butter – 40 g
Lemon curd cream
- Eggs – 3
- Sugar – 130 g
- Butter – 90 g
- Lemon juice – 100 ml
Preparation
Cream the butter with powdered sugar until fluffy. Add flour, cream, and knead the dough. Divide it in half, adding cocoa to one part. Chill the mixture in the refrigerator for about 1.5 hours.
Roll out the two parts of the dough. From the cocoa dough, cut out circles and place them on the outer side of cupcake molds. From the light-colored dough, cut out circles the same size as the molds, on which we placed the dark elements. Cut small holes in the circles with a diameter of 1 cm. From a small amount of white dough, make a roll with a thickness of 1 cm and cut it into equal parts about 3-4 cm long. Dip each leg into egg white and poppy seeds. Bake all elements for about 15 minutes at 180°C (until golden).
Melt chocolate and butter in a saucepan (try not to overheat). Spread the top surface of the chocolate circles with the glaze. Beat eggs with sugar over steam until the sugar completely dissolves. While stirring vigorously, add lemon juice and bring the cream to thickening. Add butter, remove from heat, and stir until the butter melts. Cool and chill in the refrigerator (the finished cream can be placed in a jar and stored for 7-10 days).
Arrange the baked mushroom elements in the following order:
Spread lemon curd cream inside the caps made of dark dough and stick white dough circles onto the cream. Insert a piece of dough roll into the hole in the white circle so that the end coated with poppy seeds forms the base of the stem. Finally, holding the mushroom by the stem, gently dip the cap into the chocolate glaze.
