SHOOTING STAR
Christmas dessert for the DOBLA Winter Wonderland
Difficulty level
Christmas dessert for the DOBLA Winter Wonderland
Ingredients
| ALICE'S CAKE | g 1000 |
| sunflower seed oil | g 375 |
| water | g 375 |
| flour | g 50 |
| ginger - candyed cubes | g 200 |
| spices - cinnamon/nutmeg in powder | g 40 |
Preparation
Mix all the ingredients except the candied fruit in a planetary mixer with paddle for 5 minutes at medium speed.
Lastly add the candied fruit and mix gently.
Pour the dough into the molds, filling them 2/3 full and bake in a static oven at 170°C.
Ingredients
| liquid cream 35% fat - boiling | g 80 |
| SINFONIA CIOCCOLATO CARAMEL ORO | g 130 |
| liquid cream 35% fat - cold | g 200 |
Preparation
Emulsify hot cream, spices and chocolate.
Still emulsifying, add the cold cream and place in the refrigerator for 3 hours.
Whip until fluffy.
Ingredients
| SINFONIA CIOCCOLATO CARAMEL ORO - melted | g 400 |
| sunflower seed oil | g 100 |
Preparation
Combine the ingredients.
Use at 32°C
pipe the whipped ganache on the cold cake, making tufts.
Cool in refrigerator.
Half glaze the cake and decorate with BRONZE STAR DOBLA.
Chocolatier and Pastry Chef
