SANTA'S COOKIE
Christmas dessert for the DOBLA Winter Wonderland
Difficulty level
Christmas dessert for the DOBLA Winter Wonderland
Ingredients
| TOP FROLLA | g 500 |
| food colourant - waterbased powder-red | g 10 |
| unsalted butter 82% fat - soft | g 200 |
| eggs | g 50 |
Preparation
Mix all the ingredients in a planetary mixer with paddle until a well-blended mixture is obtained.
Refrigerate for at least an hour.
Strech out to 3mm and cut into 6cm diameter discs.
Bake at 160°C for 12-15 min.
Ingredients
| liquid cream 35% fat - boiling | g 85 |
| MINUETTO LATTE SANTO DOMINGO 38% | g 115 |
| spices - five spices | g 8 |
| liquid cream 35% fat - cold | g 200 |
Preparation
Emulsify hot cream, spices and chocolate.
Still emulsifying, add the cold cream and place in the refrigerator for 3 hours.
Whip until fluffy.
Ingredients
| PROFUMI D'ITALIA CESARIN - MANDARINO TARDIVO DI CIACULLI | g |
Make a ganache ring on the cookie.
Fill the cavity with CESARIN PROFUMI D'ITALIA and close the biscuit.
Decorate with LACE ROUND DARK DOBLA.
Chocolatier and Pastry Chef
