Filled Christmas Candle
Filled Christmas Candle — a Dawn Foods recipe in 5 components. Uses Dawn Fond Cream Stabiliser 2.5 kg, White Chocolate.
- baking temperature (base, deck oven)
- 180 °C
- baking temperature (base, rotary oven)
- 160 °C
- baking time (base)
- 12 min
- whipping time (sponge disc)
- 8 min
- batter specific gravity (sponge disc)
- 300-340 g/l
- baking temperature (sponge disc, deck oven, bottom)
- 215 °C
- baking temperature (sponge disc, deck oven, top)
- 240 °C
- baking temperature (sponge disc, rotary oven)
- 210 °C
- baking time (sponge disc)
- 6-8 min
- damper open after (sponge disc, rotary oven)
- 1 min
- water temperature (bavarois)
- 25 °C
- heating temperature (Souplesse Neutral)
- 40 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Dawn Denkano | 250 g |
| Butter | 150 g |
| Sugar | 125 g |
| Water | 15 g |
Sponge disc
| Ingredient | Quantity |
|---|---|
| Dawn Kapselmix Summum | 250 g |
| Whole egg | 250 g |
Insert
| Ingredient | Quantity |
|---|---|
| Dawn Delicream Lemon | 270 g |
Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Fond Cream Stabiliser 2.5 kg, White Chocolate | 200 g |
| Water, 25°C | 200 g |
| Whipping cream, unsweetened (half whipped) | 1000 g |
Finishing
| Ingredient | Quantity |
|---|---|
| Royal Steensma Souplesse Neutral | 500 g |
| Marzipan | |
| Dawn Colouring Strawberry Red | |
| Dawn Colouring Yellow-Orange | |
| Dawn Colouring Pistachio Green |
Method
- Base
Briefly mix all ingredients into a short dough and then chill. Roll the dough out to a thickness of 2 mm, dock it and cut out rings of 7 cm Ø. Bake for 12 minutes at 180°C in the deck oven (rotary oven 160°C).
- Sponge disc
Whisk all ingredients for 8 minutes with a whisk at the highest speed to a specific gravity of 300-340 g/l. Spread the batter out into a sheet of 60 x 40 cm.
- Sponge disc
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 - after 1 minute open the damper.
- Sponge disc
Cut out rings of 5 cm Ø.
- Insert
Pipe approx. 15 g Delicream Lemon into a mould of 4 cm Ø and freeze.
- Bavarois
Place an acetate band in ring moulds of 6 cm Ø. Mix the White Chocolate Fond with the water. Fold in the half-whipped cream in 2 stages. Place a sponge disc on the bottom and pipe the bavarois onto it. Press the frozen insert in and level off. Chill and freeze.
- Finishing
Heat Souplesse Neutral to 40°C and spray it on with a chocolate spray gun. Then drip Souplesse onto the top. Place the pastry on the base. Colour the marzipan as desired 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.