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翻转您的平板以获取更好的导航
By François Galtier
配料
320g
400g
140g
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
步骤1
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.
步骤2
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.
步骤3
CREAM CHEESE MOUSSE
- Warm up sugar, milk, vanilla pulp and gelatin mass, and mix with cream cheese. At 35°C, add delicately whipped cream.
步骤4
WHITE CHOCOLATE SHELL AND SPRAY
- Melt cocoa butter and mix with color. Pour on chocolate. We can use at around 35°C.
步骤5
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.