Christmas Ornament
Christmas Ornament — a Dawn Foods recipe in 4 components. Uses Dawn Decorgel Plus White Glaze 3 kg.
- baking temperature (base, deck oven)
- 180 °C
- baking temperature (base, fan oven)
- 160 °C
- baking time (base)
- 12-15 min
- water temperature (champagne bavaroise)
- 25 °C
- glaze heating temperature (assembly)
- 35 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Short Crust Base | 750 g |
| Butter | 300 g |
| Water | 50 g |
Interior
| Ingredient | Quantity |
|---|---|
| Dawn Delifruit Classic Pear | 300 g |
Champagne bavaroise
| Ingredient | Quantity |
|---|---|
| Dawn Exceptional® Fond Neutral | 220 g |
| Water 25°C | 220 g |
| Dawn Exceptional® Compound Marc de Champagne | 90 g |
| Whipped cream, unsweetened | 1100 g |
Finish
| Ingredient | Quantity |
|---|---|
| Dawn Decorgel Plus White Glaze 3 kg | 500 g |
Method
- Base
Briefly mix all ingredients into a setting dough. Let it chill.
- Base
Mix again and add additional water if necessary.
- Base
Roll out to 3 mm and cut out with a serrated cutter 8 cm Ø.
- Base
Bake in a deck oven at 180°C (fan oven 160°C) for 12-15 minutes.
- Interior
Pipe the Dawn Delifruit Classic Pear into a 3 cm Ø truffle mold or spray on caps of about 15 grams. Freeze.
- Champagne bavaroise
Mix Dawn Exceptional® Fond Neutral with water, then add Dawn Exceptional® Compound Marc de Champagne.
- Champagne bavaroise
Fold in the whipping cream in two stages.
- Champagne bavaroise
Pipe 80 g of the white chocolate bavarois into a mat of half spheres 7 cm Ø.
- Champagne bavaroise
Push the frozen Dawn Delifruit Classic Pear into the bavarois and brush off.
- Champagne bavaroise
Chill and then freeze.
Assembly: Heat Dawn Decorgel Plus White to 35°C.
Assembly: Pour a layer onto the dome pastry and place on the shortcrust base.
Assembly: Decorate 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.