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SANTA'S COOKIE

Christmas dessert for the DOBLA Winter Wonderland

Difficulty level

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
Final composition

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.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani