Hanging Christmas Baubles

Hanging Christmas Baubles

Cake and monoportions decorated with hanging chocolate baubles with white Christmassy patterns made from white chocolate. An element that perfectly matches the decorations is a sugar mass gold string with hanging “Red Christmas Baubles” . Pearly colouring powder pump adds a glowing effect.

RecipePhoto

Used products and decorations

CHRISTMAS TREES SET
CHRISTMAS TREES set
Code 33857
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Recipe

Gingerbread
Ingredients:
400 gPlain flour
300 gIcing sugar
25 gBarima Artisanal Cocoa Extra Dark (code 22/24GT781)
20 gGingerbread spice
5 gConcentrated mocha paste
20 gConcentrated vanilla paste
5 gCinnamon
12 gBaking powder
6 gBaking soda
150 gMilk
70 gHoney
250 gVegetable oil
300 gButtermilk
3 pc.Eggs
40 g White Rum
Preparation:

Mix and sift all dry ingredients. Boil milk, honey and mocha paste and then cool it down. Add buttermilk, vegetable oil, eggs, rum and concentrated vanilla paste to the cooled solution. Then add all dry ingredients and mix it thoroughly. Spread the mass on a baking parchment and bake it for 15-20 minutes at 180ᴼC. Once the baked gingerbread cool down, cut as desire shape.

Orange cream
Ingredients:
200 gOrange puree
4 pc.Eggs
180 gSugar
20 gConcentrated orange paste
320 gButter (cold)
10 gGelatine
50 gWater
Preparation:

Soak gelatine in cold water. Heat the orange puree, sugar and eggs to 80⁰C stirring constantly, then add soaked gelatine and orange paste. Set aside for 5 minutes and then add cold butter. Stir until the butter completely melts. Pour the cream onto the gingerbread discs and freeze.

Orange mousse with cinnamon
Ingredients:
220 gBarima Artisanal Dark chocolate 56% (code CHN35XXA3)
220 gCream 30% fat
30 gGelatine
150 gWater
50 gConcentrated orange paste
10 gCinnamon
700 gWhipped cream 30% fat
Preparation:

Soak gelatine in cold water. Boil the cream, add soaked gelatine and pour it onto the chocolate, making ganache. Add orange paste and cinnamon. Finally add whipped cream and mix thoroughly.

Pour the part of mousse into a silicone mould and insert frozen gingerbread with orange cream. Then pour another part of mousse and insert second layer of frozen gingerbread with orange cream. Finally pour the remaining mousse into a mould and cover with last disc of gingerbread with cream. Freeze.

Remove the frozen cake from the silicone mould and coat with Barima Artisanal Velly spray – white (code AP0379NE) and Barima Artisanal Pearly coloring spray - gold (code FP041817).

Decorations:

For decoration use Barbara Decor chocolate decorations:

Christmas red baubles (code 33745),
Christmas trees set (white) (code33857).

scheme

SIMILAR DESIGN

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