IRCA | Golden Christmas Tree

Ingredients

TOP FROLLA g 1000
unsalted butter 82% fat g 450
caster sugar g 100
egg yolk g 120

Preparation

- Mix all the ingredients in a planetary mixer with a flat beater until you get a well-blended dough.
- Let it rest in the refrigerator for at least 1 hour
- Roll the pastry to about 3 millimeters thickness and print with the appropriate sapling-shaped mold
- Bake for about 10 minutes at 170-180°C

Preparation

- Slightly heat the product and spread it inside two sheets of baking paper, thus obtaining about 1 millimeter of height
- Put in the refrigerator for at least 15 minutes
- Peel off the baking paper on the surface and cut with the mold shaped as a Christmas tree and store it in the freezer

Ingredients

SINFONIA GIANDUIA FONDENTE g 160
egg yolk g 45
caster sugar g 25
full-fat milk (3,5% fat) g 125
liquid cream 35% fat g 125

Preparation

- Mix yolk with sugar
- Add hot milk and cream and mix
- Bring everything to 80-85°C (higher temperatures could lead to egg coagulation)
- Mix with an immersion blender and add the chocolate while continuing to mix
- Cover and refrigerate for at least 3 hours or in a positive shock freezer until completely cooled

Ingredients

IRCA GENOISE g 500
eggs g 300
softened butter g 200

Preparation

- Mount all the 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 about 15 minutes, it is possible to bake directly in the mold shaped as a Christmas tree
- Let it cool and cut with a Christmas tree shaped mold

Ingredients

SINFONIA NOCCIOLATO BIANCO g 550
full-fat milk (3,5% fat) g 400
GLUCOSIO g 15
liquid cream 35% fat g 320
LILLY NEUTRO g 65

Preparation

- Heat the milk with the glucose to about 60 ° C
- Add the LILLY NEUTRO and mix
- Add the chocolate while mixing with immersion blender
- Add the cold cream flush while continuing to mix
- Cover with cling film and refrigerate for at least 4 hours
- Whip in a planetary mixer at medium speed with a whisk until the right texture is obtained (about 1 minute)

Final composition

- Start assembling the cake with a first layer of shortcrust pastry
- Spread a very thin layer of gianduia chocolate cream and add the gianduia crunchy
- Pour the gianduia chocolate cream with a pastry bag and make spikes with the n. 10 smooth nozzle
- Lay down a layer of Victoria sponge
- Pour the Namelaka with white hazelnut chocolate on the entire surface of the cake, using a pastry bag with a Saint Honorè nozzle
- Complete the cake with DOBLA decorations: 1 Reindeer, 1 Merry Christmas seal, 5 or 6 mini Pearl gold