CHRISTMAS STAR

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Informations and materials

  • For 14 individual entremets
  • 14 dome shaped moulds, diameter 7 cm x 4,5 cm high

RECIPE STEPS

1. Samana raised ganache (to be prepared the day before)

INGREDIENTS
  • 840 g UHT cream (280 g + 560 g)
  • 30 g glucose
  • 30 g inverted sugar
  • 225 g Samana 70 % chocolate couverture
STEPS

On the previous day

Bring 280 g of cream to 50°C (120°F), with the sugars.

Make an emulsion in three steps, each time adding sweet cream to the chocolate, which you will have grinded and melted previously.

Mix thoroughly and add 560 g of cold cream while mixing.

Store away in the refrigerator for one night.

2. Orange paste

INGREDIENTS

280 g orange paste

STEPS

Prepare the orange paste using 300 g of mixed candied oranges.

3. Gingerbread dome

INGREDIENTS
  • 9 g star anise flower
  • 125 g raw milk
  • 210 g rye flour
  • 35 g T 55 flour
  • 3,5 g starch
  • 14,5 g baking powder
  • 17,5 g brown sugar
  • 7,5 g fleur de sel
  • 9 g cinnamon powder
  • 5 g quatre-épices
  • 280 g orange paste
  • 280 g honey
  • 112 g glucose syrup
  • 142 g whole egg
  • 115 g butter
STEPS

Infuse the star anise in hot milk.

Mix the powders and the spices and add the orange paste.

Warm up the honey and the glucose slightly and add them to the mix.

Progressively incorporate the eggs and the infused milk and then the butter in pomade.

Garnish the 14 moulds and bake at 160°C (320°F) for 30 minutes.

4. Soaking syrup

INGREDIENTS
  • 80 g sugar
  • 100 g water
  • The zest of half an orange
  • 70 g Grand Marnier
STEPS

Mix the sugar, the water and the orange zest and bring to a boil.

Leave to cool and add the Grand Marnier.

To finish, soak the domes with the syrup using a brush.

5. Orange marmalade

INGREDIENTS
  • 240 g orange
  • 75 g sugar
STEPS

Cut the oranges in four, getting rid of the white central part.

Slice the segments as thinly as possible and cook at low heat in a covered pan with the sugar.

When the slivers are translucent, remove the cover and leave to cook for two minutes and let cool.

Make a notch at the top of the domes and garnish with the orange marmalade.

6. Dressing

INGREDIENTS
STEPS

Once the gingerbreads are garnished, raise the chocolate ganache with a pastry bag using a star shaped n°11 nozzle.

As a final touch, decorate with a thin leaf of chocolate in the shape of a star and sprinkle with gold powder.

OTHER RECIPES

FIG AND CARDAMOM CAKISSIME®

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VANILLA CAKE

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PRALI’CHOC EGG

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