Fox Cake

For the almond filling : Mix 2 eggs, 1 pig soft butter, 1 pig sugar, and 1 chef almond flour. Place in a cool place for 1 hour.

Figurine made out of salt dough: Mix 1 mouse salt, 1 mouse water, 3 mice flour and form a ball. Add a pinch of red food coloring. Form a small ball and mark the imprint of a Chefclub character by pressing the handle of a cup on it. Bake for 15 min at 350 °F.

Meanwhile, trace a circle about 6 inches in diameter from your puff pastry. Next, remove a small thin triangle of dough from the circle. Then, place this piece of cut dough on top of the other circular piece of dough and redo the same cut. Set the removed pieces of dough aside. Pour the almond filling into a freezer bag and cut off one of the lower corners to create a piping bag. Pipe the almond filling onto the bottom piece of dough, leaving a 1 inch space around the edge. Then slightly wet the edges with a pastry brush. Push the figurines into the almond filling and close the cake by placing the second piece of dough on top. Seal the edges well by pressing down your thumbs around the edges and then use the back of a knife blade to make ridge marks.

Brush the dough with 1 beaten egg. Draw the contours of the fox with the back of a knife blade, being sure to add in its facial features and tail. Form two triangles with the remaining puff pastry and slide them under the cake and press them to the surface to make the fox ears. Accentuate the fox's colors by brushing it with egg yolk around its ears, its body, its tail (except the tip), and its forehead. Place in a cool place for 10 minutes. Optional: Repeat the egg yolk brushing and chilling several times to intensify the fox's color. Bake for 25 minutes at 350 °F. Allow to cool. Next form a cone with parchment paper to make a piping bag. Then fill it with melted dark chocolate and draw the eyes, nose, and accentuate the contours. Serve and enjoy!