Difficult
Makes: 10
-
High profit
-
No food waste
-
Comfort Foods
-
Chocolate Innovation
Impress your Christmas guest with these Santa rings. Made with Cacao Barry Chocolate.Impress your Christmas guest with these Santa rings. Made with Cacao Barry Chocolate.
- Shelf life:
- 4 days
- Conservation:
- Refrigerator (3°C)
Containing: 3 Components
Chocolate Sweet Paste
Ingredients: Chocolate Sweet Paste
-
30 gDCP-22SP
-
122 gunsalted butter
-
80 gSifted Icing Sugar
-
172 gcake flour
-
30 gground almonds
-
2 gsalt
-
40 geggs
Preparation: Chocolate Sweet Paste
- Combine the butter with the sifted icing sugar, flour, Cocoa powder, ground almonds and salt
- Add the eggs
- Rest 2 hours
- Roll out 3mm thickness
- Bake the biscuits at 155°C for 15 minutes
Tools
- Scale
- Rolling pin
- Spatula(s)
- Baking Tray
- Oven
- Mixing bowls
Cream Cheese Mousse
Ingredients: Cream Cheese Mousse
-
128 gsugar
-
50 gwater
-
76 gegg yolks
-
500 gCream cheese
-
45 gSifted Icing Sugar
-
85 ggelatine mass
-
200 gwhipped cream
-
1 piece(s)lemon zest
Preparation: Cream Cheese Mousse
- Make a sabayon by cooking the water and syrup to 117°C and pouring it over the whisked egg yolks.
- Continue to whisk the mixture until it is completely cold.
- Soften the cream cheese with the sifted icing sugar and lemon zest.
- Add the gelatin mass.
- Fold in the whipped cream.
- Bake the biscuits at 155°C for 15 minutes.
Tools
- Saucepan
- Whisk
- Thermometer
- Scale
- Spatula(s)
- Baking Tray
- Oven
- Induction
Red Chocolate Mirror Glaze
Ingredients: Red Chocolate Mirror Glaze
-
150 gwater
-
300 gsugar
-
300 gglucose
-
200 gCondensed milk
-
140 ggelatine mass
Preparation: Red Chocolate Mirror Glaze
- In a saucepan, cook the water, sugar, and glucose together until it reaches 103°C.
- Pour the mixture over the condensed milk, gelatin mass, chocolate, and flower power.
- Mix everything together and store it in the refrigerator overnight.
- Reheat the mixture to 40°C the next day and use it at 30-35°C.
Tools
- Saucepan
- Thermometer
- Scale
- Spatula(s)
- Induction
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments