Christmas gifts
Jean-Thomas Schneider
Recipe calculated for 10 desserts.
Recipe in 9 steps
Almond praliné choux biscuit - Recipe calculated for 1 60x40 cm tray
1| Whole egg | 140 g | 17.3 % |
| Butter 82% | 45 g | 5.5 % |
| Invert sugar | 40 g | 4.9 % |
| Flour T55 | 80 g | 9.9 % |
| Pasteurised egg yolks | 170 g | 21.1 % |
| Whole eggs | 40 g | 4.9 % |
| Egg whites | 170 g | 21.1 % |
| Sugar | 40 g | 4.9 % |
| Praliné 60% with Almonds from Provence | 80 g | 9.9 % |
| Total | 805g | 100% |
Mix and bring to the boil the whole milk, butter, sugar and praline. Add the T55 flour, then the pasteurised egg yolks and the whole eggs. Beat the egg whites with the sugar. Combine the two mixtures. Spread on a 60x40cm tray. Bake in a fan oven at 170°C for 10 minutes (0 humidity - power 3/5). When baked, cover with film and turn over until cool. Cut out 3.5cm squares and 5cm circles. |
Creamy ganache with Samana 62% - Recipe calculated for 500g
2| Cream 35% fat | 2542 g | 49.6 % |
| Dark chocolate SAMANA 62% | 2542 g | 49.6 % |
| Thick maple syrup 82°Brix | 33,9 g | 0.6 % |
| Total | 5117g | 100% |
Bring the cream and maple syrup to the boil. Cool to 60°C. Add the Samana® chocolate. Blend (without going above 35°C) until very smooth. |
Pear jelly - Recipe calculated for 150 g
3| 13% sweetened pear purée | 109,1 g | 70.7 % |
| Sugar | 21,8 g | 13.6 % |
| Inulin | 21,8 g | 13.6 % |
| Plant-based gelling agent | 3,3 g | 1.9 % |
| Total | 154g | 100% |
Combine the sugar, inulin and gelling agent. Add to the pear purée. Bring to the boil. Pour 10 g into round moulds. Freeze. |
Strawberry jelly - Recipe calculated for 150 g
4| 100% sweetened strawberry purée | 109,5 g | 70.7 % |
| Sugar | 32,8 g | 20.7 % |
| Inulin | 10,9 g | 6.4 % |
| Plant-based gelling agent | 3,3 g | 1.9 % |
| Total | 154g | 100% |
Combine the sugar, inulin and gelling agent. Add to the strawberry purée. Bring to the boil. Pour 10 g into round moulds. Freeze. |
Creamy ganache with Deltora 70% - Recipe calculated for 400 g
5| Whole egg | 164,6 g | 33.7 % |
| Invert sugar | 33,9 g | 6.7 % |
| Cream 35% | 96,8 g | 19.7 % |
| Dark chocolate DELTORA 70% | 193,6 g | 39.7 % |
| Total | 486g | 100% |
Bring the milk and sugar to the boil. Add the cream. Then add the Deltora chocolate. Blend at medium speed. Then temper at 35/40°C. |
Dark chocolate mousse with Deltora 70% - Recipe calculated for 700 g
6| Dark chocolate DELTORA 70% | 466,7 g | 66.6 % |
| Cream 35% | 233,3 g | 33.3 % |
| Total | 699g | 100% |
Bring the milk and sugar to the boil. Add the cream. Then the Deltora chocolate. Blend at medium speed. Then temper at 35/40°C. |
Chantilly mousse with Altapaz 73% - Recipe calculated for 400 g
7| Whole egg | 50,6 g | 11.9 % |
| Cream 35% fat | 25,3 g | 5.9 % |
| Thick maple syrup 82° Brix | 25,3 g | 5.9 % |
| Dark chocolate ALTAPAZ 73% | 116,5 g | 27.7 % |
| Cream 35% fat | 202,5 g | 48.3 % |
| Total | 418g | 100% |
Bring the whole milk, cream and maple syrup to the boil. Cool to 80°C. Add the Altapaz® chocolate and blend. Temper at 35/40°C. At the same time, whip the cream. Then add to the ganache and pipe 30 g into square moulds. |
Puffed rice crisp with Deltora 70% - Recipe calculated for 650 g
8| Puffed rice | 150 g | 23.0 % |
| Cocoa nibs | 150 g | 23.0 % |
| Dark chocolate DELTORA 70% | 300 g | 46.1 % |
| COCOA BUTTER | 50 g | 7.6 % |
| Total | 650g | 100% |
Combine the puffed rice with the cocoa nibs. Melt the Deltora chocolate with the cocoa butter at 35°C. Combine the two mixtures. Spread in 15 x 5 rectangular moulds. Leave to cool in the fridge. |
Ivory flocking - Recipe calculated for 500 g
9| Fat-soluble colouring | 71,4 g | 14.2 % |
| White chocolate DIAPASON 33% | 300 g | 60.1 % |
| COCOA BUTTER | 107,1 g | 21.4 % |
| Sunflower oil | 21,4 g | 4.2 % |
| Total | 499g | 100% |
Melt all the ingredients at 40/45°C. Then pass through a conical sieve for a smooth mixture. |
Final assembly
1. Square cake:
Pipe the Deltora mousse into a square mould (60 g).
Insert the pear jelly filling (10 g).
Finish with a square of the choux biscuit.
2. Round cake:
Pipe the Altapaz chantilly mousse into a round mould (30 g).
Insert the strawberry jelly filling (10 g).
Finish with a choux biscuit circle.
3. Base:
Turn out the puffed rice crisp.
Pipe the Samana ganache (40 g).
Top with the dark chocolate strip.
4. Finish:
Turn out the square cake and flock with yellow.
Place on the strip.
Turn out the round cake and flock with red.
Place on the strip.
5. Decoration:
Roll out the marzipan to about 3mm thickness.
Mark with a pattern and decorate with gold sparkle.
Cut and decorate.