Chocolate and caramel fir tree entremet composed of
– a chocolate biscuit,
– a creamy caramel insert,
– peanuts,
– a chocolate mousse,
– a green velvet spray.
Materials used
– Soffice Incanto Fir Tree Silikomart mould
– Ancel 210 Bloom gelatine (gold quality)
– Green velvet spray
– Moule silicone baba Silikomart
Ingredients
Creamy caramel
✔30g sugar
✔10g water
✔8g glucose
✔10g hot liquid cream
✔1 egg yolk
✔50g cold liquid cream
✔2g gelatine
For the chocolate biscuit
✔1 egg
✔15 g sugar
✔5 g cocoa
✔15 g flour
✔10g butter
✔15g almond powder
✔35g cream
✔15g dark chocolate
✔2g baking powder
Milk chocolate mousse (the day before)
✔2 x 2g gelatine leaves
✔2 egg yolks
✔20 g caster sugar
✔120 ml milk
✔100 g milk chocolate
✔200 g cream
Milk chocolate icing
✔100g milk chocolate
✔10g neutral oil
Chocolate cake (Christmas tree)
✔90g flour
✔100g sugar
✔1 egg
✔20g plain yoghurt
✔4g yeast
✔90g milk chocolate or praline chocolate
✔10g neutral oil
✔1 pinch of salt
The recipe
For 5 Christmas trees
Creamy caramel
✔30g sugar
✔10g water
✔8g glucose
✔10g hot liquid cream
✔1 egg yolk
✔50g cold liquid cream
✔2g gelatine
In a large bowl of cold water, place the gelatine leaves. In a bowl, mix the yolks and the 100g of cold liquid cream. Set aside. In a saucepan, make a caramel with the water, sugar and glucose.
Deglaze the caramel with the hot liquid cream. Add the egg yolk/cream mixture to the caramel and heat over a very low heat so as not to cook the eggs, like when making a custard, without stopping to stir. Do not exceed 82°C. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Pour into the silikomart mould a few centimetres high and place in the freezer for at least 4 hours.
For the chocolate biscuit
✔1 egg
✔15 g sugar
✔5 g cocoa
✔15 g flour
✔10g butter
✔15g almond powder
✔35g cream
✔15g dark chocolate
✔2g baking powder
In a bowl, mix together the egg and sugar. Sift over the flour, baking powder, almond powder, cocoa powder. Add the liquid cream and melted butter. Finish with the melted chocolate. Pour onto a baking tray covered with baking paper and bake for about 8 minutes at 180°C. Leave to cool and cut out
a circle the size of your mould.
Milk chocolate mousse (the day before)
✔2 x 2g gelatine leaves
✔2 egg yolks
✔20 g caster sugar
✔120 ml milk
✔100 g milk chocolate
✔200 g cream
Soften the gelatine leaves in a bowl of cold water. In a bowl, mix the egg yolks with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Place the mixture on the heat and cook over low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time.
Assembly
Pour half the chocolate mousse into the mould. Add the creamy caramel insert, a few unsalted peanuts and finish with the remaining mousse. Finally add the biscuit. Place in the freezer overnight.
Chocolate cake (Christmas tree)
✔90g flour
✔100g sugar
✔1 egg
✔20g plain yoghurt
✔4g yeast
✔90g milk chocolate or praline chocolate
✔10g neutral oil
✔1 pinch of salt
In a bowl, pour the flour, sugar, yeast, salt. Add the yoghurt and mix. Add the eggs and mix again. Melt the chopped chocolate in a bowl with the neutral oil in the microwave. Add the melted chocolate to the previous preparation. Fill the silicone baba mould only a few centimetres and bake at 180°C for 14/15 minutes. Keep an eye on the cooking time. As soon as the tip of the knife comes out dry, remove the mould. Leave to cool before removing from the mould. If necessary, cut your feet back a little so that they are the same size.
Milk chocolate icing
✔100g milk chocolate
✔10g neutral oil
Melt the milk chocolate with the neutral oil and pour over the tree feet. Place in a cool place for a while so that the chocolate hardens.
Take the trees out of the freezer. Remove them from the mould and apply the green velvet spray immediately.
