Snow man - Candia Professional

Ingredients

320g

400g

140g

Step1

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

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

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

Step4

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

Step5

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.

Reliability and high quality is what makes our range so easy-to-use. Sculpting your fabulous ideas becomes a piece of cake !

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

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