Christmas Ornament Dessert
  • Yield: 18
Print

Christmas Ornament Dessert

By December 18, 2024

Recipe courtesy of Sean Dwyer, Executive Pastry Chef, Cache Creek Casino Resort

Ingredients

Instructions

Procedure for eggnog mousse:

  1. In a pot, mix half and half, vanilla bean split and scraped, nutmeg, cinnamon, and half the sugar and bring to a simmer.
  2. In a separate bowl, whisk the yolks and other half of the sugar, and temper hot liquid into yolk mixture.
  3. Heat to 180°F, whisking consistently.
  4. Add gelatin sheets that have been bloomed in ice water and have all the water squeezed out and rum.
  5. Let cool to 82-84°F.
  6. Whip cream with powdered sugar to soft peaks.
  7. Fold liquid into cream.
  8. Pipe into a Silikomart Russian Tale 125 mold 2/3 full.

Procedure for dulcey cremeux:

  1. Bring half and half to a simmer and whisk yolks and sugar together in a bowl.
  2. Temper hot liquid into yolk mixture.
  3. Cook until 180°F.
  4. Add gelatin that has been bloomed in ice water and squeezed out water.
  5. Pour over chocolate and blend with a hand blender until smooth.
  6. Freeze in a 1.5-inch sphere mold.

Procedure for toasted almond dacquoise:

  1. Sift flours and confectioners sugar in a bowl.
  2. In a mixing bowl with a whisk, whip egg whites on medium speed, adding the sugar slowly until medium peaks form.
  3. Fold dry ingredients into the whipped egg whites.
  4. Spread evenly on a sheet tray with parchment paper and bake at 350°F for 11-15 minutes.
  5. Chill and cut 2-inch rounds.

Procedure for praline feuilletine:

  1. Melt praline paste and chocolate over a double boiler.
  2. Add feuilletine. Stir until combined.
  3. Spread a thin, even layer on a Silpat.
  4. Chill and cut 2-inch disks.

Procedure for chocolate loop:

  1. Spread a thin layer of chocolate onto the acetate strip.
  2. With the comb, pull straight lines long-ways.
  3. Fold the acetate to match the ends of the straight chocolate lines. Be careful not to mix the lines; it must be the same line that touches at the ends to form the loop.
  4. Let set completely and remove acetate, leaving only the loops.
  5. Carefully break away each loop with a paring knife or your fingers.

Procedure for chocolate base for loop:

  1. Put 1 cup of milk chocolate in the food processor and blend until it becomes a paste.
  2. Roll out paste to ¼-inch thick.
  3. Cut ½-inch rounds and use the flat side of the skewer to push out from the round cutter leaving a dent where the loop will fit.
  4. Dust with gold luster dust.
  5. With tempered chocolate, connect the loop where the dent is and set with cold spray.

Procedure for chocolate dip:

  1. Melt all ingredients gradually in a microwave in a plastic deli quart container until 45°C.
  2. Blend with a hand blender.
  3. Cool with an ice bath, stirring constantly, until 29°C.
  4. Stick the wooden skewer into the top of the frozen unmolded mousse and dip into the chocolate dip.
  5. Swipe the base of the mousse on a sheet of parchment paper or Silpat to remove extra chocolate.
  6. Remove skewer.

To assemble:

  1. Pipe eggnog mousse 2/3 full into a Silikomart Russian Tale 125 mold.
  2. Put frozen dulcey cremeux that is in a 1.5-inch sphere mold into center of the mousse-filled mold.
  3. Put 2-inch round toasted almond dacquoise in after the cremeux, pressing it in to make it level.
  4. With a little of the mousse, glue the thin praline feuilletine on the cake bottom flat.
  5. Freeze and unmold.
  6. Submerge into chocolate dip.
  7. Glue chocolate loop to the top with tempered chocolate.
  8. Serve with Christmas decor of your choice, chantilly cream and berries.
Allergens

Allergens

,

Add to Favorites
By With 0 comments