Candy Christmas Tree
Recipe to make 9 cakes
Difficulty level
Recipe to make 9 cakes
Ingredients
| DELINOISETTE | g 700 |
| all-purpose flour | g 70 |
| VIGOR BAKING | g 5 |
| cornstarch | g 40 |
| egg whites | g 520 |
| unsalted butter 82% fat | g 110 |
| SINFONIA CIOCCOLATO FONDENTE 56% | g 210 |
Preparation
- Mix the dry ingredients
- Add the egg whites and hand mix
- Add the butter and chocolate melted in the microwave
- Pour into a 60x40 cm baking pan with baking paper and level the mixture well
- Bake for 15 minutes at 160-170°C, it is possible to cook it directly in the mold shaped as a Christmas tree
- Let it cool and cut it with the mold of a Christmas tree
Ingredients
| PRALIN DELICRISP COCONTY | g 700 |
Preparation
- Slightly heat the product and spread it into two sheets of baking paper thus obtaining a height of about 1 millimeter
- Put it in the fridge for at least 15 minutes
- Peel off the surface baking paper and cut with the mold shaped as a Christmas tree and store in the freezer
Ingredients
| liquid cream 35% fat | g 550 |
| water | g 250 |
| LILLY NEUTRO | g 90 |
| FRUTTIDOR MANGO | g 400 |
Preparation
- Semi whip the cream in the planetary mixer
- Mix the water with LILLY NEUTRO and FRUTTIDOR MANGO previously smoothed with a blender
- Add the cream to the mixture in two-three moments, mixing slightly
Ingredients
| IRCA GENOISE | g 420 |
| eggs | g 380 |
Preparation
- Whip all ingredients in a planetary mixer with a whisk for 10-12 minutes at medium speed
- Place the whipped dough in a 60x40 pan with baking paper
- Bake at 180-190 ° C for 10-12 minutes, it is possible to cook it directly in the mold shaped as a Christmas tree
- Let it cool and cut it with a mold shaped as a Christmas tree
Ingredients
| SINFONIA NOCCIOLATO BIANCO | g 330 |
| water - (1) | g 100 |
| liquid cream 35% fat - (1) | g 65 |
| JOYGELATO COCCO | g 60 |
| liquid cream 35% fat - (2) | g 400 |
| water - (2) | g 80 |
| LILLY NEUTRO | g 80 |
Preparation
- Melt at 45° the chocolate and add it to the water (1), to the liquid cream and to JOYGELATO COCCO mixing it until you get a soft and homogeneus ganache
- Whip aside the cream (2), water (2) and LILLY NEUTRO in the planetary mixer until you get a soft texture
- Incorporate the whipped cream to the ganache in two moments, mixing it gently.
- start to assembly the cake with a first layer of hazelnut and chocolate financier
- spread a very thin layer of hazelnut and coconut mousse that will allow to stick the crunchy to the coconut
- pour the mango mousse with the pastry bag by making spikes with the smooth nozzle n. 10
- place a layer of classic sponge cake and moisten it slightly with a fruit syrup
- pour the white hazelnut and coconut mousse all over the entire surface of the cake, using a pastry bag with a curly nozzle.
- complete with DOBLA decorations: 3 Candy Cane, 3 Golden Crumble and Curls Green Dobla
