Hi everyone I hope you're fine ! you are on "Les plaisirs sucrés d'Antoine"
and today I take you to Christmas time again with these little Christmas balls
made with the DOLCE TARTUFO mould by silikomart
these Christmas balls are made of a chestnut cake
with a vanilla bavarian cream and an insert of chestnut creamy
covered with a white mirror glaze
and a tie in modeled chocolate
I pull on my apron and I show you the recipe
these are Christmas balls in a "Mont-blanc" way
I start the recipe by making the chestnut creamy with candied chestnuts with these ingredients
2g of gelatin
3 egg yolks
25g of sugar
75g of chestnut cream
250g of 30% heavy cream
70g of candied chestnut
I first soak the gelatin into cold water
I then drop the egg yolks in my pot
I add the sugar and I whisk until they are creamy
when it's creamy I add the chestnut cream
and the cream
I heat it until it reaches 82°C whisking continuously
when it's at 82°C I add the squeezed gelatin
once it's combined, I take my half sphere mould
of 4cm in diametre
that I set on my chopping board
and I drop inside
candied chestnut
not too much to leave place for the creamy
approx 10
then I pour the creamy to make the inserts
I fill them until the top
I put it in the freezer until it's rock hard
while the inserts are in the freezer I make the chestnut cake with these ingredients
55g of candied chestnuts
60g of chestnut flour
75g of sugar
125g of whole eggs
55g of milk chocolate
115g of soft unsalted butter
I first melt the chocolate with the microwave at low power
once it's melted, I leave it aside
and in my bowl I drop the eggs
with sugar
and I whisk
once it's done I drop the butter in my mixer
to cream it
once the butter is soft
I unstick
I add the melted chocolate
I give it a whisk
in order to combine
and I add the previous mix
then I whisk until I get a foamy texture
when it's thick I sieve the chestnut flour and I add the candied chestunts
when it's combined I spread it on a baking mat and bake the cake
I bake it at 180°C for 10-15 min
after 10 min the cake is baked
I let it cool down until assembly
I then make the chestnut crunchy with these ingredients
12g of 34% white chocolate
5g of unsalted butter
30g of fan wafers
50g of chestnut cream
I first melt the chocolate and butter in the microwave at low power
when it's melted I pour it in my bowl
and I stir in the chestnut cream
to finish I add the fan wafers
I roll it out between to parchment paper
into 5mm thickness and I store it in the fridge until assembly
when the chestnut insert are rock hard, I make the vanilla bavarian cream with these ingredients
200 + 100g of 30% heavy cream
6g of gelatin
1g of vanilla powder
100g of unskimmed milk
64g of egg yolks
35g of sugar
I first soak the gelatin in cold water
I then drop the egg yolks in the pan
with the sugar
and I give it a whisk
I add the milk
the heavy cream
the small amount
and the vanilla powder
I heat it until it reaches 82°C whisking continuously
when it's at 82°C I add the squeezed gelatin
when it's combined, I leave it aside and I'm going to whisk
the big amount of cold cream with my mixer
I pour the cream in my mixer
and I whisk it until I get a whipped cream
once it's whipped, I'm going to mix together the whipped cream and the vanilla cream
when the vanilla cream reaches 40°C
it is still at 55°C I'm going to let it cool down
it is now at 40°C, I pour it over the whipped cream
then I combine
when the bavarian cream is done
I pour it in a measuring glass
and I can start the assembly
I set my "dolce tartufo" mould on my chopping board
I start by pouring some bavarian cream
until 3/4
I then put an insert of frozen creamy
on top of it I place the chestnut crunchy that I take out from the freezer
I cut it in advance
thank's to a cookie cutter
I unstick them
and I put one in each
I pour some more cream
just leave some place to
put the cake
as for the crunchy
I cut cake discs
with the cookie cutter
I press a little
when it's done, I put the mould in the freezer overnight
when the Christmas balls are resting in the freezer, I make a chocolate modeling paste
which will allow me to make the Christmas ball ties
you'll need these ingredients
100g of 70% dark chocolate
and a silver pearl effect spray
I'm going to blend the chocolate, choose a power full blender
I drop the chocolate
and I blend it until it becomes a paste
I unstick
it looks like sand
the chocolate while mixing is going to heat up
and become a modeling paste
I start to have a paste
I show you
I mix again
I roll in on my counter
I can work it between my fingers to soften it
and I cut the 8 bases
I reshape them
then I make a hole with my thermometre
in which I'll put the tie
it gets hard quiet fast
so you have to make it fast
if you see that its too hard you can blend it again
I'm going to make thin sausages
once it's done
I cut the edge
I put each tie in the base
I can heat up the thermometer
to make the hole
I store it 10 min in the freezer
concerning the rest, you can reuse it in your preparations
it just look like lumps, but it taste the same
after this time in the freezer
i'm going to spray them with the silver pearl spray
I do it in my sink to keep my counter clean
when they are sprayed, I keep them aside
the day after, when I got all the elements and that the Christmas ball have spent the night in the freezer
it is time to decorate them, for that
I made a white mirror glaze with some vanilla seeds in it
I did a tutorial on the mirror glaze so I put the link in description box
the glaze is now at 38°C
just the time for me to unmould the Christmas balls
and to glaze them when it reaches 37°C
when the 8 ball are on the grid
the glaze is at 36-37°C
it is time to glaze
I let it run 2 min and then I'll cut the drops all around
I put the ball on my palette knife
I set them on the serving plate
I clean up the glaze and I finish the decoration
I took the little ties
I just have to place them
in the center
my Christmas balls like a mont-blanc recipe keeps no secrets for you
I hope you can make it for your relatives at Christmas time
If you enjoyed this new tuto, do not hesitate to like the video
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see you soon for a new recipe ! CIAO !
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