Chocolate Christmas Bauble
Chocolate Christmas Bauble — a Dawn Foods recipe in 5 components. Uses Dawn Foods Flavouring Compounds, Hazelnut – 1 kg.
- baking temperature (base, deck oven)
- 180 °C
- baking temperature (base, rotary oven)
- 160 °C
- baking time (base)
- 12 min
- whipping time (sponge)
- 8 min
- batter specific gravity (sponge)
- 300-340 g/l
- baking temperature (sponge, deck oven, bottom)
- 215 °C
- baking temperature (sponge, deck oven, top)
- 240 °C
- baking temperature (sponge, rotary oven)
- 210 °C
- baking time (sponge)
- 6-8 min
- heating temperature (finishing, Souplesse Puur)
- 40 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Dawn Denkano | 250 g |
| Butter | 150 g |
| Sugar | 125 g |
| Water | 15 g |
Sponge
| Ingredient | Quantity |
|---|---|
| Dawn Kapselmix Summum | 250 g |
| Whole egg | 250 g |
Interior
| Ingredient | Quantity |
|---|---|
| Dawn Delicream San Felipe | 270 g |
Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Fond Neutral | 200 g |
| Water, 25°C | 200 g |
| Dawn Foods Flavouring Compounds, Hazelnut – 1 kgDawn Hazelnut Compound | 90 g |
| Whipping cream, unsweetened (half-whipped) | 1000 g |
Finishing
| Ingredient | Quantity |
|---|---|
| Royal Steensma Souplesse Puur | 500 g |
Method
- Base
Briefly mix all ingredients into a short dough and then chill.
- Base
Roll the dough out to a thickness of 2 mm, dock it and cut out rings of 8 cm Ø.
- Base
Bake for 12 minutes at 180°C in a deck oven (rotary oven 160°C).
- Sponge
Whisk all ingredients for 8 minutes at the highest speed to a specific gravity of 300-340 g/l.
- Sponge
Spread the batter out into a sheet of 60 x 40 cm.
- Sponge
Bake for 6-8 minutes. Deck oven 215°C bottom / 240°C top: load - close the damper - steam. Rotary oven 210°C: load - close the damper - steam - open the damper after 1 minute.
- Sponge
Cut out rings of 6 cm Ø.
- Interior
Pipe Delicream San Felipe into a truffle mould of 3 cm Ø, or pipe drops of approx. 15 g, and freeze.
- Bavarois
Mix Fond Hazelnut with the water. Fold in the half-whipped cream in 2 stages.
- Bavarois
Pipe 75 g of bavarois into a half-sphere mould of 7 cm Ø. Press the frozen interior into the bavarois and level off. Chill and freeze.
- Finishing
Heat Souplesse Puur to 40°C and pipe it on with a chocolate piping bag. Place the dome on the base and finish as desired.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.