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Makes : 10-12 portions

No food waste

Gather 'round for my festive Christmas tree cake, crafted with a spiced cake kissed by brandy syrup. It’s layered with a rich salted dark chocolate caramel and velvety hazelnut mousseline, all topped with elegant chocolate decorations to bring a touch of magic to your holiday celebrations.

Gather 'round for my festive Christmas tree cake, crafted with a spiced cake kissed by brandy syrup. It’s layered with a rich salted dark chocolate caramel and velvety hazelnut mousseline, all topped with elegant chocolate decorations to bring a touch of magic to your holiday celebrations.

rok trajanja:: 5-7 days

Containing: 5 Components

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200 g

butter
600 g

All purpose flour
45 g

baking soda
10 g

baking powder
10 g

ground cinnamon
2 g

ground ginger
2 g

ground nutmeg
8 g

salt
720 g

brown sugar
240 g

eggs
5 Piece(s)

apple(s)
100 ml

simple syrup
30 g

brandy

Pre-heat oven to 325° C - Convection.
Peel and grate apples.
Sift together dry ingredients.
Melt butter over bain marie.
Mix sugar, eggs, and apples into the bowl with the melted butter.
Fold in dry ingredients by hand until just combined.
Pour onto parchment lined 1/2 sheet tray and bake for 25-30 Minutes rotating the pan 1/2 way through.
Once completely cool, remove from tray and peel parchment from the cake.
Cut tree shapes using 5” cookie tree cutter.
Brush cakes lightly with Brandy syrup.

300 g

sugar
60 g

butter
180 g

whipping cream
180 g

Callebaut Dark Chocolate - 70-30-38 - 5kg Block
1 g

Fleur de sel

Melt Callebaut 70-30-38 Dark Chocolate Couverture.
Make a dry caramel using the sugar .
Quench the caramel with cream and butter stirring constantly.
Stir in melted chocolate until completely combined.
Cool completely before use.
Once cooled put in piping bag and reserve for assembly.

150 g

pastry cream
50 g

Callebaut Nuts - Pure Roasted Hazelnut Paste - 5kg Bucket
150 g

Chilled unsalted butter
30 g

finely chopped hazelnuts

Heat pastry cream over Bain Marie with Callebaut Pure Roasted Hazelnut Paste.
Once the pastry cream is fully mixed in with the paste place mixture into mixing bowl.
Whisk the pastry cream mixture until cool.
Add butter in small chunks to the pastry cream mixture until completely combined.
Scrape down the sides of the bowl during the mixing stage.
Once finished whisking fold in chopped hazelnuts.
Put Mousseline in piping bags for assembly.

800 g

Callebaut Dark Chocolate - 70-30-38 - 5kg Block
400 g

Callebaut Dark Chocolate - 811 - 5kg Block
100 g

grape seed oil
75 g

finely chopped hazelnuts
Q.S.

Gold lustre/Sparkle hybrid
50 g

Candied hazelnuts, coarsely chopped
Q.S.

Gold foil

Over bain-marie melt both 600 g of Callebaut 70-30-38 Dark Chocolate Couverture and 400g of Callebaut 811 Dark Chocolate Couverture together.
Add grape seed oil to the melted chocolate.
Use emulsion blender to combine the two.
Tap out air bubbles in mixture.
Mix in toasted nuts.
Pipe tempered 200g of Callebaut 70-30-38 Dark Chocolate Couverture onto a parchment sheet.
Roughly 1 cm dots.
While chocolate is still liquid press your thumb lightly into chocolate and swipe up to create a tear drop shape.
Once set gently brush with gold lustre dust.
Optional (decoration)
Gently roll individual hazelnuts in gold foil.

Q.S.

Spiced cake
Q.S.

Chocolate caramel
Q.S.

Hazelnut Mousseline
Q.S.

Chocolate dip
Q.S.

Chocolate decor
Q.S.

Gold hazelnuts

Once cake is cooled and cut, pipe lines of caramel and hazelnut fillings diagonally across the top.
Alternate caramel and hazelnut until the top of the Christmas tree is filled.
Place cakes with piped fillings into the freezer for 3 hours.
Make your chocolate dip.
With 2 small paring knives gently stick into the top of the cake and dip the tree cakes into the chocolate dip.
Dip the cake until the chocolate covers to the edge of the top of the cake.
Leave the top of the cake exposed and let set.
Using the chocolate gold dusted chocolate deco cover the the cake starting at the top of the tree and fill in towards the bottom.
Optional (decoration)
Add gold covered hazelnuts in the desired spots.