Candy Christmas Tree
Hazelnut and Chocolate Financier, Coconut and Chocolate Crunchy Layer, Mango Mousse, Sponge Cake and White Chocolate and Coconut Mousse — an IRCA recipe in 5 components, makes 9 cakes. Uses Joygelato Cocco Coconut Flavouring Powder 6 kg.
- baking temperature (financier)
- 160-170 °C
- baking time (financier)
- 15 min
- chilling time (crunchy layer)
- at least 15 min
- whipping time (sponge cake)
- 10-12 min
- baking temperature (sponge cake)
- 180-190 °C
- baking time (sponge cake)
- 10-12 min
- melting temperature (white chocolate)
- 45 °
Ingredients
Hazelnut and Chocolate Financier
| Ingredient | Quantity |
|---|---|
| Delinoisette | 700 g |
| All-purpose flour | 70 g |
| Vigor Baking | 5 g |
| Cornstarch | 40 g |
| Egg whites | 520 g |
| Unsalted butter 82% fat | 110 g |
| Sinfonia Cioccolato Extra Fondente 56% | 210 g |
Coconut and Chocolate Crunchy Layer
| Ingredient | Quantity |
|---|---|
| Pralin Delicrisp Coconty | 700 g |
Mango Mousse
| Ingredient | Quantity |
|---|---|
| Liquid cream 35% fat | 550 g |
| Water | 250 g |
| Lilly Neutro | 90 g |
| Fruttidor Mango | 400 g |
Sponge Cake
| Ingredient | Quantity |
|---|---|
| Irca Genoise | 420 g |
| Eggs | 380 g |
White Chocolate and Coconut Mousse
| Ingredient | Quantity |
|---|---|
| Sinfonia Cioccolato Nocciolato Bianco | 330 g |
| Water (1) | 100 g |
| Liquid cream 35% fat (1) | 65 g |
| Joygelato Cocco Coconut Flavouring Powder 6 kg | 60 g |
| Liquid cream 35% fat (2) | 400 g |
| Water (2) | 80 g |
| Lilly Neutro | 80 g |
Method
- Hazelnut and Chocolate Financier
Mix the dry ingredients.
- Hazelnut and Chocolate Financier
Add the egg whites and hand mix.
- Hazelnut and Chocolate Financier
Add the butter and chocolate melted in the microwave.
- Hazelnut and Chocolate Financier
Pour into a 60x40 cm baking pan with baking paper and level the mixture well.
- Hazelnut and Chocolate Financier
Bake for 15 minutes at 160-170°C; it is possible to cook it directly in the mold shaped as a Christmas tree.
- Hazelnut and Chocolate Financier
Let it cool and cut it with the Christmas tree mold.
- Coconut and Chocolate Crunchy Layer
Slightly heat the product and spread it between two sheets of baking paper, obtaining a height of about 1 millimeter.
- Coconut and Chocolate Crunchy Layer
Put it in the fridge for at least 15 minutes.
- Coconut and Chocolate Crunchy Layer
Peel off the top baking paper, cut with the Christmas tree mold and store in the freezer.
- Mango Mousse
Semi whip the cream in the planetary mixer.
- Mango Mousse
Mix the water with LILLY NEUTRO and FRUTTIDOR MANGO, previously smoothed with a blender.
- Mango Mousse
Add the cream to the mixture in two to three moments, mixing slightly.
- Sponge Cake
Whip all ingredients in a planetary mixer with a whisk for 10-12 minutes at medium speed.
- Sponge Cake
Place the whipped dough in a 60x40 pan with baking paper.
- Sponge Cake
Bake at 180-190°C for 10-12 minutes; it is possible to cook it directly in the mold shaped as a Christmas tree.
- Sponge Cake
Let it cool and cut it with a Christmas tree mold.
- White Chocolate and Coconut Mousse
Melt the chocolate at 45° and add it to the water (1), the liquid cream (1) and JOYGELATO COCCO, mixing until you get a soft and homogeneous ganache.
- White Chocolate and Coconut Mousse
Whip aside the cream (2), water (2) and LILLY NEUTRO in the planetary mixer until you get a soft texture.
- White Chocolate and Coconut Mousse
Incorporate the whipped cream into the ganache in two moments, mixing gently.
Final composition: Start to assemble the cake with a first layer of hazelnut and chocolate financier.
Final composition: Spread a very thin layer of hazelnut and coconut mousse that will allow the crunchy layer to stick to the coconut.
Final composition: Pour the mango mousse with the pastry bag, making spikes with the smooth nozzle n. 10.
Final composition: Place a layer of classic sponge cake and moisten it slightly with a fruit syrup.
Final composition: Pour the white hazelnut and coconut mousse all over the entire surface of the cake, using a pastry bag with a curly nozzle.
Final composition: Complete with DOBLA decorations: 3 Candy Cane, 3 Golden Crumble and Curls Green Dobla.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.