Difficult
Makes: 10
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High profit
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No food waste
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Comfort Foods
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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
Chocolate Sweet Paste
Ingredients: Chocolate Sweet Paste
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122 gunsalted butter
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80 gSifted Icing Sugar
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172 gcake flour
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30 gground almonds
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2 gsalt
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40 geggs
Preparation: Chocolate Sweet Paste
- Combine the butter with the sifted icing sugar, flour, Cocoa powder, ground almonds and salt
- Add the eggs
- Rest 2 hours
- Roll out 3mm thickness
- Bake the biscuits at 155°C for 15 minutes
Tools
- Scale
- Rolling pin
- Spatula(s)
- Baking Tray
- Oven
- Mixing bowls
Cream Cheese Mousse
Ingredients: Cream Cheese Mousse
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128 gsugar
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50 gwater
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76 gegg yolks
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500 gCream cheese
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45 gSifted Icing Sugar
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85 ggelatine mass
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200 gwhipped cream
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1 piece(s)lemon zest
Preparation: Cream Cheese Mousse
- Make a sabayon by cooking the water and syrup to 117°C and pouring it over the whisked egg yolks.
- Continue to whisk the mixture until it is completely cold.
- Soften the cream cheese with the sifted icing sugar and lemon zest.
- Add the gelatin mass.
- Fold in the whipped cream.
- 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: Red Chocolate Mirror Glaze
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150 gwater
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300 gsugar
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300 gglucose
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200 gCondensed milk
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140 ggelatine mass
Preparation: Red Chocolate Mirror Glaze
- In a saucepan, cook the water, sugar, and glucose together until it reaches 103°C.
- Pour the mixture over the condensed milk, gelatin mass, chocolate, and flower power.
- Mix everything together and store it in the refrigerator overnight.
- 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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