CHRISTMAS FLOWER POT
Hazelnut, toffee and chocolate single-portion in a chocolate flower pot
Difficulty level
Hazelnut, toffee and chocolate single-portion in a chocolate flower pot
Ingredients
| egg whites | g 200 |
| PRALINE NOISETTE | g 280 |
Preparation
Mix all the ingredients with hand blender.
Pour into a whipping siphon and charge it with two cartridges.
Let it rest for 2 hours and then prepare some plastic cups with a perforated bottom and fill each of them with 30g of sponge mixture.
Bake in the microwave on high for 40 seconds and then let it cool completely.
Cut the sponge cake in 2 cm high discs.
Ingredients
| TOFFEE D'OR CARAMEL | g 300 |
| lemon juice | g 30 |
Preparation
Add the lemon juice to the TOFFEE D'OR CARAMEL and mix.
Ingredients
| caster sugar | g 150 |
| water - (1) | g 45 |
| egg yolks | g 160 |
| eggs | g 105 |
| LILLY NEUTRO | g 135 |
| water - (2) | g 135 |
| SINFONIA NOCCIOLATO BIANCO | g 225 |
| JOYPASTE NOCCIOLA PREMIUM | g 112 |
| liquid cream 35% fat | g 530 |
Preparation
Combine sugar and water (1) and bring it to 121°C. Meanwhile mix in a planetary mixer with whisk the yolks and the whole eggs.
Gently pour the syrup over the mixture obtaining a pâte à bombe.
When it's still warm add the LILLY NEUTRO previously hydrated with the water (2).
Melt the chocolate at 45°C, meanwhile whip the cream.
Mix the warm chocolate with hazelnut paste then add it to 1/3 of whipped cream and mix.
Add the pâte à bombe and then the remaining whipped cream.
Ingredients
| full-fat milk (3,5% fat) | g 125 |
| liquid cream 35% fat | g 125 |
| egg yolks | g 50 |
| caster sugar | g 25 |
| SINFONIA CIOCCOLATO LATTE 38% | g 455 |
| gelatin powder or sheets 200 bloom | g 5 |
| liquid cream 35% fat | g 450 |
Preparation
Mix the milk with yolks and sugar and obtain a cream cooking them at 85°C.
Melt the chocolate at 45°C and then pour the cream over it. Stir the mixture using a hand blender.
Add the whipped cream in two times and mix untill it's well combined.
Ingredients
| unsalted butter 82% fat - cold | g 85 |
| unrefined cane sugar | g 85 |
| type 00 white flour | g 85 |
| almond flour | g 85 |
| Edible gold | g 0.1 |
Preparation
Mix sugar, flour, almond flour in the planetary mixer with paddle, add cold butter cubes and gently knead to obtain a crumbly dough.
Spread over a tray and place in the fridge for a few hours.
Bake at 150ºC for about 17 minutes and let it cool.
Mix the edible gold dust to the crumble.
Place a disc of sponge cake on the bottom of the DOBLA FLOWER POT.
Using a plastic bag, fill the pot with a thin layer of lemon toffee cream.
Continue filling the pot with a thin layer of hazelnut mousse.
Fill the rest of the pot with the milk chocolate mousse and store in the fridge.
Sprinkle the top of the FLOWER POT with the almond golden crumble.
Decorate with DOBLA SANTA BELT BUCKLE MINI, DOBLA HOLLY LEAF GREN WITH BERRY, DOBLA SNOW BELL, DOBLA MR. FROSTY, DOBLA MERRY CHRISTMAS SEAL, DOBLA GIFT BOX 3D
Pastry Chef
