Christmas Trio

Christmas Trio

A Christmas cake that must be included in a festive family table. Elegant, thematically decorated with chocolate decorations, Christmas Trio, with a wonderful winter flavour of mulled wine, oranges, chocolate, and marshmallows, is a perfect complement to any menu for Christmas.

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Used products and decorations

CHRISTMAS TRIO
CHRISTMAS TRIO
Code 33719
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CHOCOLATE DARK 72%
CHOCOLATE DARK 72%
Code CHN72XXA3
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Recipe

CHOCOLATE FINANCIER
Ingredients:
280 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)
260 gCream 32% fat
200 gEgg whites
100 gIcing sugar
80 gAlmond flour
80 gPlain flour
8 gBaking powder
110 gButter
Preparation:

Sift the icing sugar, almond flour, baking powder and plain flour. Add egg whites and whisk for two minutes. Add cream and mix all together. Melt the chocolate with butter and add to the first mixture. Pour the mass into the mouls and refrigerate for 2 hours. Bake at 175°C for 18 minutes.

GALICIAN WINE "CRÉMEUX"
Ingredients:
200 gGalician wine
4Eggs
180 gSugar
320 gButter (cold)
12 gGelatine
60 gWater
20 gConcentrated Ginger Paste
Preparation:

Soak the gelatine in water. Heat the wine sugar and eggs to 80⁰C, stirring constantly, add the soaked gelatine. Set aside for 5 minutes, add cold butter and ginger paste. Stir until the butter is combined with the cream. Pour into moulds and freeze.

ORANGE MOUSSE
Ingredients:
150 gCream 30% fat
12 gGelatine
60 gWater
150 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
30 gConcentrated orange paste
500 gWhipped cream 30% fat
150 gCandied orange slices Dreidoppel (code 6162)
Preparation:

Soak the gelatine in water. Boil the cream and pour over the white chocolate with soaked gelatine, add the orange paste and mix well. Add chopped orange slices. Gently combine with the whipped cream.

MARSHMALLOW
Ingredients:
60 gWater (1)
10 gGelatine
65 gInvert sugar (1)
60 gWater (2)
145 gSugar
45 gInvert sugar (1)
Lime juice
Preparation:

Soak the gelatine in water (1). Heat up the water, sugar and invert sugar (1) to 110ᴼC, then add the soaked gelatine. Whisk the mass in a mixer until foam is obtained. Add the invert sugar (2) and lime juice at the end. Spread the finished marshmallow on a baking sheet with coconut flakes.

SHINIE COATING
Ingredients:
75 gWater (1)
150 gSugar
150 gGlucose syrup
100 gCondensed milk
10 gGelatine
50 gWater (2)
150 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
Red colorant
Preparation:

Soak the gelatine in water (2). Make a syrup from sugar, water (1) and glucose at 103°C. Add white chocolate, condensed milk and soaked gelatine. Mix using hand-blender. Add the colorant at the end. Coat the frozen desserts with a glaze of about 30°C.

Decoration

Christmas Trio set (code 33719)

scheme

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