Using a planetary mixer and beater, combine all of the ingredients, mix on slow speed for 2 minutes then scrape down. Mix on medium speed for 3 minutes. Deposit into greased Madeline trays at 25g.
Bake: 12 minutes in Deck oven at 210°C top temperature, 210°C bottom temperature.
Pipe 10g of curd onto each cooled cake then blast freeze. Heat the Coverflex to 45°C, homogenize then use at 40°C. Dip the top of each frozen cake ensuring even coverage.