Component 1Flourless Regina dark chocolate 61% biscuit
Ingredients
| 500 g | Regina Dark Chocolate 61% Icam Linea Professionale Cod. 8311 |
| 120 g | butter |
| 150 g | egg yolks |
| 500 g | egg whites |
| 170 g | sugar |
Method
Melt the chocolate with the butter and whisk the egg whites with the sugar.
Add the egg yolks to the whisked egg whites and mix the melted chocolate with the butter and a little foam. Blend the 2 mixtures and pour 800 g of mass on each silpat and bake at 170° C for 13’ in a fan-assisted oven.
Component 2Almond praline creamy mass with orange and star anise
Ingredients
| 50 g | caster sugar |
| 50 g | corn starch |
| 90 g | egg yolks |
| 30 g | butter |
| 300 g | cream 35% fat content |
| 1g | star anise |
| 1 | orange zest |
| 8g | isinglass |
| 40 g | water |
| 300 g | Artisan Praline with 55% Almonds Agostoni Cod. 7328 |
| 200 g | Organic White Chocolate Agostoni Cod. 6852 |
| 110 g | cold cream |
Method
Make a confectioner’s cream with the egg yolks, the sugar, the starch, the butter, the cream and the flavourings. When cooked, add the rehydrated isinglass, the praline, the chocolate and lastly, the cold liquid cream. Emulsify, leave to cool and use.
Component 3Soft almond praline cake
Ingredients
| 375 g | butter |
| 650 g | Artisan Praline with 55% Almonds Agostoni Cod. 7328 |
| 125 g | whole milk |
| 375 g | egg yolks |
| 150 g | weak flour |
| 300 g | almond flour |
| 600 g | egg white |
| 225 g | icing sugar |
Method
Mix the softened butter with the praline, put in the mixer with the K beater and add the egg yolks and warm milk;
Whip the egg whites with the icing sugar and blend the two mixtures. Lastly, add the pre-mixed powders. Bake 800 g of mixture on the silpat at 175° C in a fan-assisted oven.
Component 4Apple gelée with crunchy apple and cinnamon
Ingredients
| 1000 g | granny smith apple purée |
| 250 g | sugar |
| 15 g | pectin NH325H95 |
| 50 g | sugar |
| 10 g | isinglass |
| 50 g | water |
| 400 g | diced semi-candied sour cherries |
| 5g | cinnamon powder |
Method
Heat the purée with the first part of the sugar and, in the meantime, mix the pectin with the second part of the sugar. As soon as the purée is warm, add the pectin mixture and bring it to boil. When cooked, add the rehydrated Isinglass and the diced sour cherries.
Component 5Peru Pachiza milk chocolate 39% foam
Ingredients
| 200 g | whole milk |
| 28 g | isinglass |
| 140 g | cold water |
| 1200 g | Grand Cru Pachiza Milk Chocolate 39% Agostoni Cod. 6821 |
| 1330 g | semi-whipped fat cream 35% |
Method
Heat the milk and the chocolate, emulsify them and add the rehydrated isinglass and melt in the microwave.
Add the fat cream in 2 batches.
Component 6Red chocolate glaze
Ingredients
| 150 g | water |
| 300 g | sugar |
| 300 g | glucose 42 dextrose equivalent |
| as required | red colouring |
| 200 g | condensed milk |
| 28 g | isinglass |
| 140 g | water |
| 110 g | neutral gelatine |
| 250 g | Ambra Milk Chocolate 40% Icam Linea Professionale Cod. 8349 |
| 125 g | Giada White Chocolate Icam Linea Professionale Cod. 8369 |
Method
Heat the water, the sugar, the colouring and the glucose at 103° C, add the condensed milk and bring back to boil. Add the rehydrated isinglass, the neutral gelatine and the chocolate. Emulsify and put in the fridge to cool.
Presentation
Make the insert with the gelée and the cake; blast chill.
Pre-cut the flourless chocolate biscuits and fill with the creamy mass using a piping bag, then blast chill.
Make the foam and put the log together, blast chill everything and then, unmould.
Blast chill and glaze with the red glaze, decorate with a Christmas theme using velvet-effect stars.
