Santa's favourite

SANTA’S FAVOURITE

An original dessert in the form of an elongated monoportion, perfect for Christmas. The red colour, belt and chocolate button perfectly match the Santa suit. Intense Earl Gray chocolate mousse, velvety orange cremeux, almond-orange sponge cake with orange pieces and shortbread cookies all together create excellent taste.

RecipePhoto

Used products and decorations

BUTTON DARK
BUTTON DARK
Code 33704
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CHOCOLATE DARK 56%
CHOCOLATE DARK 56%
Code CHN56XX3
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Recipe

SHORT PASTRY
Ingredients:
250 gPlain flour
150 gButter
60 gEgg yolks
50 gIcing sugar
Preparation:

Combine the flour with the butter. Add egg yolks and icing sugar until you get the consistence of the dough. Cut as desired and cool in the refrigerator. Bake in an oven preheated to 180 ° C for about 12 minutes.

ORANGE CAKE
Ingredients:
324 gButter
220 gIcing sugar (1)
340 gAlmond flour
6Yolks
1Egg
160 gWheat flour
6Egg whites
64 gIcing sugar (2)
50 gMilk
125 gPuree Bergamot
10 gOrange concentrated paste
100 gOrange Slices Barima Artisanal (code 6162)
Preparation:

Preheat oven to 180 degrees. Mix the almond flour with the icing sugar (1). Sift the flour through a sieve. Whip the butter with the paddle attachment. Gradually add the almond flour and icing sugar. Add one egg and the yolks, whisking well each time, beat for 2 minutes. Then add the milk and orange paste. In the other bowl, beat the egg whites until foam, add the icing sugar(2) and keep whisking until stable. Gently combine the whipped egg whites with the butter preparation. Add bergamot purée, orange slices cut in small pieces and flour. Place on a baking sheet. Lower the oven temperature to 150 degrees and bake until ready. About 15 minutes.

"CREMEUX" WITH ORANGE
Ingredients:
300 gCream 32%
30 gOrange concentrated paste
10 gGelatin
50 gWater
4Eggs
75 gSugar
225 gButter
Preparation:

Soak gelatin in water. Reserve. Heat the cream with the orange paste. Add egg with sugar and reheat to 82 ° C. Add soaked gelatin. After cooling down to 45 ° C, add the butter and blend. Pour into a mold and freeze.

CHOCOLATE MOUSSE WITH TEA “EARL GREY”
Ingredients:
280 gInfusion of tea "Earl Grey"
20 gGelatin
100 gWater
560 gDark Chocolate 56% Barima Artisanal (code CHN56XXA3)
560 gWhipped Cream
Preparation:

Soak gelatin in water. Reserve. Boil an infusion, add the soaked gelatin and pour into the chocolate. Mix well. After cooling down to 30 ° C, mix with the whipped cream. Pour half of preparation in the molds, put the frozen “cremeux” in the center, cover with mousse and finish with orange cake. Freeze.

SHINIE COATING
Ingredients:
150 gWater
300 gCukier
300 gGlucose
200 gCondensed milk
20 gGelatin
100 gWater
300 gWhite Chocolate 29% Barima Artisanal (code CHB28XXB3)
10 gTitanium White
Red colorant
Preparation:

From sugar, water and glucose, cook a syrup at a temperature of 103 degrees. Soak the gelatin in the water. Add white chocolate, condensed milk and soaked gelatin. Mix with a blender. Add titanium white and red colorant. Cover the frozen products with the shining coating at a temperature around 30 degrees.

Decoration

To decorate, use Barbara Decor chocolate decorations:

Barbara Decor Buttons Dark (code 33704)

scheme

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