Christmas Celebration Cake Recipe by chef Paul Gardin

christmas-celebration-cake

INGREDIENTS (ALMOND DACQUOISE)

  • 210 g almond powder
  • 230 g icing sugar
  • 230 g egg whites
  • 37.5 g sugar
METHOD
  1. In a bowl, mix the almond powder and the icing sugar.
  2. Make a French meringue with the egg whites and the sugar.
  3. Carefully mix together.
  4. Use one tray of 60×40 cm and bake for 20 minutes at 170˚C.

INGREDIENTS (DARK FEUILLANTINE)

METHOD
  1. Melt together the Sensation 72 Belgian dark couverture chocolate and the
    praliné.
  2. Add the Crispy Crunchies, the softened butter and the hazelnuts.
  3. Pour directly on the dacquoise.

INGREDIENTS (WHIPPED WHITE GANACHE)

METHOD
  1. Boil the cream with the vanilla sticks.
  2. Pour on the Obsession 30 Belgian white chocolate to make a ganache.
  3. Add the gelatin to the mix.
  4. Keep 12 hours in the chiller.

INGREDIENTS (RASPBERRY JELLY)

  • 5 g gelatin mix
  • 25 g raspberry puree
  • 37.5 g sugar
  • 12.5 g lemon juice
METHOD
  1. Warm up the gelatin mix with 100 g of raspberry puree.
  2. Mix the balanced puree, sugar and lemon juice together.
  3. Add to the first mix.
  4. Mould into desired shapes.
  5. Freeze

INGREDIENTS (RASPBERRY GEL)

  • 250 g raspberry puree
  • 25 g sugar
  • 2.5 agar-agar
METHOD
  1. Mix together the agar-agar and the sugar.
  2. In a pot, bring the puree up to 50˚C.
  3. Add in the agar-agar and the sugar mix.
  4. Let the mix boil for a minute while whisking continuously.
  5. Let set for 2 hours in the chiller and hand-blend until it goes smooth.

IINGREDIENTS (GREEN COATING)

METHOD
  1. Mix together.
  2. Cook at 106°C.
  3. Use acetate sheets for the Christmas trees.
  4. Dip the Christmas trees into the green coating.

INGREDIENTS (CHOCOLATE SOIL)

Leftover of chocolate sponge, dried and grinded.

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