-
1
Make the Dough: In a medium bowl, briefly blend the flour, cocoa powder, and rice flour with a wire whisk; set aside.
-
2
In the large bowl of an electric mixer, cream the butter at medium-low speed until smooth, about 1 minute.
-
3
Beat in the sugar at medium speed until fluffy, scraping down the sides of the bowl.
-
4
Lower speed and gradually add the flour mixture, combining thoroughly.
-
5
Divide the dough in half; roll one portion at a time between two sheets of waxed paper to form a circle 10 inches in diameter and 1/8 inch thick.
-
6
Leaving the dough between the waxed paper, transfer the circles to a baking sheet and refrigerate until firm, for at least 2 hours or up to 3 days; or freeze, well wrapped, up to 1 month.
-
7
Adjust rack to lower third of oven and preheat oven to 350 degrees F. Line two large cool baking sheets with parchment paper.
-
8
Remove one dough circle at a time from the refrigerator.
-
9
Peel off top waxed paper sheet, replace it loosely on top, and flip the entire package over.
-
10
Peel off and discard the second sheet of waxed paper.
-
11
Pinch the wide end of a 1/2-inch plain decorating tip (such as Ateco #6) into an oval to make an oval cutter.
-
12
Using the cutter, cut out oval shapes in the dough, and space them 1/2 inch apart on baking sheets.
-
13
Bake, one sheet at a time, for 10 to 13 minutes, or until cookies appear dull brown and feel slightly firm (lightly touch a few).
-
14
Place baking sheet on a wire rack until the cookies are completely cool.
-
15
To store, stack in an airtight metal container at room temperature up to 1 week.
-
16
Make the Rum Silk Buttercream: In the large bowl of an electric mixer, whip the egg yolks until light and fluffy, about 4 minutes.
-
17
Remove bowl from mixer stand.
-
18
In a 1-quart heavy-bottomed saucepan, combine the water and sugar over low heat.
-
19
Stir occasionally, washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until sugar is dissolved.
-
20
Increase the heat and cook, without stirring, until the syrup reaches 238 degrees F on a candy thermometer.
-
21
Pour into the center of the yolks and quickly whisk vigorously to combine.
-
22
Return bowl to mixer, and whip at medium speed until the egg yolk mixture thickens and cools to body temperature, about 5 minutes.
-
23
Maintaining medium speed, gradually add the butter to the cooled egg yolk mixture, a tablespoon at a time.
-
24
Continue mixing until all the butter has been incorporated and the buttercream is smooth and homogeneous.
-
25
Add the rum, whipping until thoroughly combined.
-
26
Set the cookies close together on one large clean baking sheet.
-
27
Using a 14-inch pastry bag fitted with a 1/2-inch plain decorating tip (such as Ateco #6), pipe an oval bulb of butter cream on each cookie.
-
28
Hold a cookie in one hand as you pipe with the other.
-
29
Then stick eight pine nuts into each buttercream oval as illustrated.
-
30
Refrigerate to firm the buttercream, at least 2 hours.
-
31
Make the glaze: Combine the shortening and chocolate in a 3-quart mixing bowl.
-
32
Place it over a saucepan filled with enough hot tap water (120 to 130F/49 to 55C) to reach the bottom of the bowl.
-
33
Stir the mixture occasionally until the glaze is liquid and smooth and registers close to 110F (43F) on a candy thermometer.
-
34
If water begins to cool while melting the chocolate, maintain the 120F (49C) temperature over very low heat.
-
35
Place the chilled Hedgehogs an inch apart on two wire racks set over shallow baking pans to catch drips.
-
36
Ladle about 2 tablespoons glaze over each Hedgehog, to cover completely.
-
37
After masking the pastries, gently move each one slightly on the rack with a small metal spatula while the glaze is liquid, to remove chocolate drippings from its underside.
-
38
This neat finish also keeps the pastries from sticking to the rack.
-
39
Pour the glaze from the baking pans back into the saucepan, and reheat.
-
40
Pour through a sieve in case any cookie crumbs have fallen into it.
-
41
The warm glaze sets up quickly after touching the cold, firm buttercream, leaving a gorgeous sheen.
-
42
Do not refrigerate the pastries after they have been glazed.
-
43
Make the royal icing
-
44
When the glaze has set, mix the royal icing ingredients together in a 1 1/2-quart mixing bowl.
-
45
With a hand mixer on medium speed, whip until the mixture is thick and has a marshmallow-like consistency, about 5 minutes.
-
46
Fill a small handmade paper cone* with 2 tablespoons icing and pipe three tiny dots on each Hedgehog.
-
47
Then, dip a toothpick into some of the remaining liquid chocolate glaze, and place a dot of it on two of the icing dots, forming the Hedgehogs eyes.
-
48
Now their true personalities will be evident.
-
49
Gently lift each pastry with a small metal spatula, and arrange in a single layer in a foil-lined cardboard container, such as a cake box.
-
50
Cover and store at room temperature up to 2 days.
