Santa's Ring

Santa's Ring
Difficult
Makes: 10
  • High profit
  • No food waste
  • Comfort Foods
  • Chocolate Innovation
Impress your Christmas guest with these Santa rings. Made with Cacao Barry Chocolate.
Impress your Christmas guest with these Santa rings. Made with Cacao Barry Chocolate.
Shelf life:
4 days
Conservation:
Refrigerator (3°C)
Containing: 3 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Chocolate Sweet Paste

Ingredients

  • 1.1 oz
    DCP-22EXBRU
  • 4.3 oz
    unsalted butter
  • 2.8 oz
    Sifted Icing Sugar
  • 6.1 oz
    cake flour
  • 1.1 oz
    ground almonds
  • 0.1 oz
    salt
  • 1.4 oz
    eggs

Preparation

  1. Combine the butter with the sifted icing sugar, flour, Cocoa powder, ground almonds and salt
  2. Add the eggs
  3. Rest 2 hours
  4. Roll out 3mm thickness
  5. Bake the biscuits at 155°C for 15 minutes

Tools

  • Scale
  • Rolling pin
  • Spatula(s)
  • Baking Tray
  • Oven
  • Mixing bowls

Cream Cheese Mousse

Ingredients

  • 4.5 oz
    sugar
  • 1.8 oz
    water
  • 2.7 oz
    egg yolks
  • 1.1 lb
    Cream cheese
  • 1.6 oz
    Sifted Icing Sugar
  • 3.0 oz
    gelatine mass
  • 7.1 oz
    whipped cream
  • 1 piece(s)
    lemon zest

Preparation

  1. Make a sabayon by cooking the water and syrup to 117°C and pouring it over the whisked egg yolks.
  2. Continue to whisk the mixture until it is completely cold.
  3. Soften the cream cheese with the sifted icing sugar and lemon zest.
  4. Add the gelatin mass.
  5. Fold in the whipped cream.
  6. Bake the biscuits at 155°C for 15 minutes.

Tools

  • Saucepan
  • Whisk
  • Thermometer
  • Scale
  • Spatula(s)
  • Baking Tray
  • Oven
  • Induction

Red Chocolate Mirror Glaze

Ingredients

Preparation

  1. In a saucepan, cook the water, sugar, and glucose together until it reaches 103°C.
  2. Pour the mixture over the condensed milk, gelatin mass, chocolate, and flower power.
  3. Mix everything together and store it in the refrigerator overnight.
  4. Reheat the mixture to 40°C the next day and use it at 30-35°C.

Tools

  • Saucepan
  • Thermometer
  • Scale
  • Spatula(s)
  • Induction

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