IRCA | CHRISTMAS FLOWER POT

CHRISTMAS FLOWER POT

Hazelnut, toffee and chocolate single-portion in a chocolate flower pot

Difficulty level

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.
 

Final composition

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

Recipe created for you by Oriol Portabella

Pastry Chef