Cookie Man Monoportions

Christmas monoportions covered with beautiful red glaze and a chocolate strip with “Stars” on it. The top of these monoportions belongs to the chocolate decorations – Cookie Man and Christmas Stick. In the background there is also cream sprinkled with retro gold tiny pearls.

RecipePhoto

Used products and decorations

Christmas Stick
Code 33741
COOKIE MAN
Cookie Man
Code 33743
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Recipe

CARROT AND GINGERBREAD CAKE
Ingredients:
2 pcEggs
140 gVegetable oil
200 gSugar
130 gPlain flour
240 gGrated carrots
5 gBaking soda
10 gGingerbread spice
3 gSalt
Preparation:

Whisk the eggs with sugar until a stiff foam is obtained and then slowly add vegetable oil. Add sifted flour, gingerbread spice, baking soda and salt to the whisked eggs foam. Finally add grated carrots and mix it gently. Spread the mass onto baking parchment and bake for 20 minutes at 160ºC. Once cooled, cut out the desired shape.

CARROT, ORANGE, CINNAMON AND PAPRIKA MARMALADE
Ingredients:
350 gRoasted carrot puree
200 gOrange jam
6 gCinnamon
60 gSugar
60 gGlucose syrup
15 gNH Pectin
1 gXanthan
5 gCitric acid
4 gSweet paprika powder
Preparation:

Heat up to 40°C: carrot puree, orange jam, cinnamon and glucose. Add pectin mixed with sugar and cook for 4-5 minutes. Remove from heat, add xanthan, paprika and citric acid. Cool it down and spread the cold marmalade on carrot cake.

TANGERINE AND GINGER "CRÉMEUX"
Ingredients:
80 gTangerine puree
80 gCream 35% fat
80 gEgg yolks
60 gSugar
5 gGelatine
25 gWater
20 gBarima Artisanal White chocolate 29% (code CHB28XXB3)
15 gConcentrated ginger paste
60 gButter
Preparation:

Soak gelatine in cold water. Boil tangerine puree together with cream. Whisk the egg yolks with sugar, combine it with boiled mixture, and then heat it up to 80°C. Add chocolate, soaked gelatine, ginger paste and finally the cold butter. Stir it all together until butter completely melts. Pour the “cremeux” into a mould and freeze.

ADVOCAAT MOUSSE
Ingredients:
150 gCream 30% fat
250 gBarima Artisanal White chocolate 29% (code CHB28XXB3)
50 gSugar
50 gWater (1)
3Egg yolks
500 gWhipped cream 30% fat
25 gGelatine
125 gWater (2)
40 gConcentrated Advocaat paste
Preparation:

Soak gelatine in cold water (2). Boil 150 g of cream, add soaked gelatine and pour it onto the chocolate, making ganache. Add Advocaat paste and mix thoroughly. Boil the syrup from sugar and water (1). Whisk the egg yolks into a fluffy froth, then infuse with the hot syrup and whisk again until the froth turns almost white. Combine the whipped cream with the egg yolk foam and add it to the ganache. Pour part of the mousse into silicone moulds and insert frozen crémeux. Then fill the moulds with remaining mousse and cover with carrot cake with jam. Freeze.

SHINY COATING
Ingredients:
150 gWater (1)
300 gSugar
300 gGlucose syrup
200 gCondensed milk
20 gGelatine
100 gWater (2)
300 gBarima Artisanal White chocolate 29% (code CHB28XXB3)
Red colorant
Preparation:

Soak gelatine in cold water (2). Boil a 103ᴼC syrup with sugar, water (1) and glucose. Add white chocolate, condensed milk and soaked gelatin. Blend it all together adding red colorant at the end. Coat frozen cakes with shiny coating of 30ᴼC.

MASCARPONE CREAM
Ingredients:
250 gCream 35% fat (1)
250 gMascarpone
10 gGelatine
50 gWater
60 gSugar
400 gCream 35% fat (2)
Preparation:

Soak gelatine in cold water. Boil the cream with sugar, add soaked gelatine, and then add mascarpone. Stir until all the ingredients dissolve. Add the cold cream at the end and leave it aside in refrigerator to set. Whip the cream in a mixer on medium speed.

Coat the frozen monoportions with red shiny coating, decorate with mascarpone cream, red coloured chocolate band and Barbara Decor chocolate decorations.

Decorations

Christmas Stick Barbara Decor (code 33741)
Cookie man Barbara Decor (code 33473)
Stars Barbara Decor (code 33952)

scheme

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