CHRISTMAS TREE 2021 EDITION
Batch for 9 cakes.
Difficulty level
Batch for 9 cakes.
Ingredients
| IRCA BROWNIES CHOC | g 600 |
| water | g 175 |
| unsalted butter 82% fat - melted | g 175 |
Preparation
Mix IRCA BROWNIE and water in a planetary mixer with paddle for 4 minutes, add the butter and mix for another 2 minutes.
Spread on 60x40 parchment paper and bake in a fan oven at 180 ° C for 10/12 min.
Once cold cut with the christmas tree shaped cutter.
Ingredients
| PRALIN DELICRISP TROPICAL - warmed at 30°C | g 700 |
Preparation
Spread the PRALIN DELICRISP between two baking paper sheets at a height of 2 millimeters.
Chill in the refrigerator for at least 15 minutes.
Once cold cut with the christmas tree shaped cutter and store in the freezer.
Ingredients
| liquid cream 35% fat - boiling for the ganache | g 255 |
| MINUETTO LATTE SANTO DOMINGO 38% | g 345 |
| liquid cream 35% fat - cold | g 600 |
Preparation
Emulsify cream and chocolate to obtain a ganche.
While emulsifying, add the cold cream.
Store in the refrigerator for at least 3 hours.
Whip at medium-low speed until obtained a foamy consistency .
Ingredients
| IRCA GENOISE | g 500 |
| eggs - at room temperature | g 300 |
| unsalted butter 82% fat - soft | g 200 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk for 10-12 minutes at medium speed.
Spread on 60x40 parchment paper and bake in a fan oven at 180 ° C for 10/12 min.
Once cold cut with the christmas tree shaped cutter.
Ingredients
| SINFONIA NOCCIOLATO BIANCO | g 550 |
| full-fat milk (3,5% fat) | g 400 |
| GLUCOSIO | g 15 |
| liquid cream 35% fat | g 320 |
| LILLY NEUTRO | g 65 |
Preparation
Heat the milk with the glucose at 60 ° C.
Pour over the LILLY NEUTRO and the chocolate and emulsify with an immersion mixer.
While emulsifying, add the cold cream.
Cover with cling film and refrigerate for at least 4 hours.
Whip in a planetary mixer at medium speed with a whisk until obtained a soft consistency.
Place the crunchy insert over the brownie base.
Pipe the whipped ganache on the crunchy surface making small tufts.
Place the victoria sponge layer and decorate the surface with the namelaka.
Finish with RED CRUMBLE, SILVER STAR and MERRY CHRISTMAS SEAL DOBLA.
Chocolatier and Pastry Chef
