SNOWMAN & CHRISTMAS BAL

SNOWMAN & CHRISTMAS BAL

Winter monoportions with Snowman decorations are perfect in the winter as a snack to go with warming tea. The interesting shape of the baubles, thematic Snowman decoration, the warming taste of milk chocolate, ginger and tropical fruits will improve your mood during frosty walks.

RecipePhoto

Used products and decorations

SNOWMAN
SNOWMAN
Code 33935
CHOCOLATE MILK 34%
CHOCOLATE MILK 34%
Code CHL35XXC3
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Recipe

SHORT PASTRY
Ingredients:
500 gPlain flour
300 gButter
120 gEgg yolks
100 gIcing sugar
Preparation:

Mix plain flour together with butter. Add egg yolks, icing sugar and mix until the dough will be smooth. Roll into thickness 0,5 cm and cut out the circles. Put into the fridge. Bake at 180°C for 20 min.

GINGER CHOCOLATE MOUSSE
Ingredients:
220 gMilk chocolate 34% Barima Artisanal (code CHL35XXC3)
220 gCream 30%
20 gGelatine
700 gWhipped cream
45 gConcentrated ginger paste
Preparation:

Dissolve the gelatine in boiled cream and pour it onto the melted chocolate. At the end add ginger paste and whipped cream.

MANGO AND PASSION FRUIT FILLING
Ingredients:
400 gPurée mango
10 gGelatine
20 gConcentrated passion fruit paste
Preparation:

Boil the mango puree, add passion fruit paste and dissolved gelatin. Pour into the mould and freeze it.

Pour the chocolate mousse into silicone mould (half capacity), put frozen mango-passion fruit filling on it and fill up the mould with the rest of the mousse. Cover with short pastry and freeze. Spray the white velvet Barima Artisanal Colour (code AP0379NE) onto the frozen cake.

Decoration

Then finish with chocolate decorations Barbara Decor: Snowman set (code 33935)

scheme

SIMILAR DESIGN

Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!

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TARTS, CAKES and MONOPORTIONS

Ana Florencia Davila - Pastry Chef Barbara Luijckx Ana Florencia Davila
Michał Świerad - Pastry Chef Barbara Luijckx Michał Świerad
Confectionery course - tarts, cakes and monoportions