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François Galtier

By François Galtier

Ingredients

SUGAR DOUGH

  • Flour 250g
  • Icing Sugar 100g
  • Almond Powder 35g
  • Sea Salt 1g
  • Candia Professional Puff Pastry Butter 140g
  • Eggs 50g

CHESTNUT HEART

  • Chestnut Paste 400g
  • Whole Milk 100g
  • Vanilla Bean 2 pcs
  • Candia Professional Whipping Cream 200g

CREAM CHEESE MOUSSE

  • Sugar 75g
  • Whole Milk 30g
  • Vanilla Bean 2pcs
  • Gelatin Mass (1/5) 55g
  • Candia Professional Cream Cheese 320g
  • Candia Professional Whipping Cream 400g

WHITE CHOCOLATE SHELL AND SPRAY

  • Cocoa Butter 300g
  • White Food Color SQ
  • White Chocolate 30% 500g
Step1

SUGAR DOUGH

  • Mix all the powders with butter in cubes until sanded aspect without any pieces of butter.
  • Add eggs and link the powder. Let cool down in the fridge.
  • Roll to 3 mm thickness and cut 3 cm diameter discs.
  • Bake at 160°C for approximatively 18 minutes between 2 Silpains.
Step2

CHESTNUT HEART

  • Mix chestnut paste with milk and vanilla pulp, then add liquid fresh cream at the end. Fill half-sphere ø40 mm in silicon and freeze.
Step3

CREAM CHEESE MOUSSE

  • Warm up sugar, milk, vanilla pulp and gelatin mass, and mix with cream cheese. At 35°C, add delicately whipped cream.
Step4

WHITE CHOCOLATE SHELL AND SPRAY

  • Melt cocoa butter and mix with color. Pour on chocolate. We can use at around 35°C.
Step5

Montage

  • Fill half of sphere silicone mold 50mm with cream cheese mousse and push the frozen insert of chestnut inside, close with a disc of sugar dough.
  • On the side fill full sphere silicone mold 30mm with the same mousse and Freeze all the molds.
  • Take out the 2 shapes from the molds and stick the small ball on top of the big one.
  • Deep the cake into white chocolate shell preparation at 35°C using a wood stick, then spray the same preparation on the top to give velvet effect.
  • Decorate the snow man with carrots, buttons and scarf made from Modeling Chocolate.

A complete range of technical French cream, butter and cream cheese

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CREAM CHEESE

Designed by and for professionals, the innovative and technical Candia Professional cream cheese has a unique smooth texture and can be used for any applications, baked or no-baked.

UHT WHIPPING CREAM 35.1%

Especially designed to highly perform when whipped, Candia Professional whipping cream is perfect for pastry Chefs.

BRITTANY PUFF PASTRY BUTTER

Technical puff pastry butter made in Brittany, with high plasticity to make the best puff pastries.

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