Inside: gingerbread, spiced biscuit, caramel mousse with cinnamon, cremeux apricot-orange, compote orange-dried apricot and honey, spices and Cointreau.
Together with my little Veronica we wish you Happy Holidays!
The idea of design with biscuit crumbs was taken from the course with chef Nicolas Boussen??
PS: I give my daughter sweetness very rare, it’s a real event for her ?
(Track: “Winter Wonderland” by Sunny Keller)
THE RECIPIE:
SPONGE CAKE:
75g caster sugar
45g hazelnut flour
38g flour
90g egg whites
15g brown sugar
60g butter
0,5ch.l. spice
0.5 orange peel
10g honey
Melt the butter in a saucepan and bring to a brown color. Pour it into another bowl to get rid of sediment. Add honey. Whip egg whites with brown sugar. Sift all dry ingredients into the egg whites, add spices, peel and at the end add the liquid butter. Bake in frame 16 * 16cm 170 degrees for about 20-minutes.
GINGERBREAD:
100g butter
250g honey
125g sugar
1ch.l. nutmeg
1ch.l. Carnations
1ch.l. cinnamon
1ch.l. ginger
1 orange zest
1 egg
500 g flour
2.5 g of baking powder
0,3ch.l. salts
Put the butter with honey and sugar in a saucepan. Heat them until dissolved.
Add the egg and all the other ingredients. Put in the fridge for a few hours. Roll out, cut out the necessary forms, bake 180 degrees 12-15minut. For size 45 * 45cm.
COMPOTE:
120g orange juice
15g Cointreau
20g raisins
50g dried apricots
3 star anise
0,5ch.l. spice
0.5 orange peel
0.5 vanilla pod
2g gelatin
5g honey
Dried apricots cut into cubes. All ingredients mix and heat and leave to infuse for 1 hour. Add the melted gelatin and pour into molds. (This amount is for 15 hemispheres 4cm diameter). Freeze.
CREMEUX:
50g apricot puree
50g orange juice
15g Cointreau
5g lemon juice
56g egg yolks
30g eggs
40g sugar
30g butter
3 g gelatin
Soak gelatin in the cold water. Orange, apricot puree and lemon juice bring to a boil and pour over the egg yolks with the eggs and sugar. Heat up to 84C, add the gelatine and Cointreau. Cool down to 45 degrees, add the butter and mix with a blender. Pour into molds. (This amount is for 15 hemispheres 4cm diameter). When the mousse hardens a little you need to put on the top of each a few pieces of nuts. Freeze.
MOUSSE:
73g sugar
50g milk
50g cream
5g gelatin
50g Philadelphia
250g cream
10g honey
2 cinnamon sticks
1 vanilla pod
Milk and cream, heat and infuse with the vanilla and cinnamon. Strain and bring to a boil. Make a dry caramel with sugar and pour the hot milk and cream, boil a little bit. Add the soaked gelatin, honey and Philadelphia cheese. Cool down to 30 degrees and add the whipped cream.
GLAZE:
120g white chocolate
50g cocoa butter
50g vegetable oil
red dye
Melt all and mix with a blender. Use at 50 ° C
Nuts in caramel:
50g walnuts
40g caster sugar
Put sugar and nuts in a saucepan. Melt custer sugar to the caramel. Cool and break into pieces
BISCUIT CRUMBS:
Biscuit
Bake any porous sponge cake with red food coloring. Rub through a sieve dried biscuit
Mousse for gluing:
60g Philadelphia
15g caster sugar
5g honey
Mix all
Assembling: Mousse put in a hemisphere with a diameter of 6 cm. Put the compote into one part and cremeux and sponge cake into second part. To connect the two hemispheres. Coat spheres with glaze and crumbs right away.
PS: , ?
(: “Winter Wonderland” by Sunny Keller)
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