Santa's Ring

Minette Smith

Tesko

Makes : 10

High profit
No food waste
Comfort Foods
Chocolate Innovation

Impress your Christmas guest with these Santa rings. Made with Cacao Barry Chocolate.

Impress your Christmas guest with these Santa rings. Made with Cacao Barry Chocolate.

rok trajanja:: 4 days
Conservation:: Refrigerator (3°C)

Containing: 3 Components

Napišite komentar Sačuvajte

1.1 oz

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
4.3 oz

unsalted butter
2.8 oz

Sifted Icing Sugar
6.1 oz

cake flour
1.1 oz

ground almonds
0.1 oz

salt
1.4 oz

eggs

Combine the butter with the sifted icing sugar, flour, Cocoa powder, ground almonds and salt
Add the eggs
Rest 2 hours
Roll out 3mm thickness
Bake the biscuits at 155°C for 15 minutes

Tools

Scale
Rolling pin
Spatula(s)
Baking Tray
Oven
Mixing bowls

4.5 oz

sugar
1.8 oz

water
2.7 oz

egg yolks
1.1 lb

Cream cheese
1.6 oz

Sifted Icing Sugar
3.0 oz

gelatine mass
7.1 oz

whipped cream
1 piece(s)

lemon zest

Make a sabayon by cooking the water and syrup to 117°C and pouring it over the whisked egg yolks.
Continue to whisk the mixture until it is completely cold.
Soften the cream cheese with the sifted icing sugar and lemon zest.
Add the gelatin mass.
Fold in the whipped cream.
Bake the biscuits at 155°C for 15 minutes.

Tools

Saucepan
Whisk
Thermometer
Scale
Spatula(s)
Baking Tray
Oven
Induction

10.6 oz

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
5.3 oz

water
10.6 oz

sugar
10.6 oz

glucose
7.1 oz

Condensed milk
4.9 oz

gelatine mass
0.4 oz

Mona Lisa Red Power Flower™ 500g non Azo

In a saucepan, cook the water, sugar, and glucose together until it reaches 103°C.
Pour the mixture over the condensed milk, gelatin mass, chocolate, and flower power.
Mix everything together and store it in the refrigerator overnight.
Reheat the mixture to 40°C the next day and use it at 30-35°C.

Tools

Saucepan
Thermometer
Scale
Spatula(s)
Induction

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