Filled Christmas Candle
Filled Christmas Candle — a Dawn Foods recipe in 5 components. Uses Dawn Fond Cream Stabiliser 2.5 kg, White Chocolate.
- rolled dough thickness (base)
- 2 mm
- baking temperature (base, deck oven)
- 180 °C
- baking temperature (base, rotary oven)
- 160 °C
- baking time (base)
- 12 min
- whipping time (sponge)
- 8 min
- specific gravity (sponge)
- 300-340 g/l
- baking time (sponge)
- 6-8 min
- baking temperature (sponge, deck oven, bottom)
- 215 °C
- baking temperature (sponge, deck oven, top)
- 240 °C
- baking temperature (sponge, rotary oven)
- 210 °C
- water temperature (bavarois)
- 25 °C
- heating temperature (finishing, Souplesse Neutral)
- 40 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Royal Steensma Kompleet Croûtepoeder 4351209Z20 | 550 g |
| Butter | 165 g |
| Water, cold | 70 g |
Sponge
| Ingredient | Quantity |
|---|---|
| Dawn Kapselmix Summum | 250 g |
| Whole egg | 250 g |
Interior
| Ingredient | Quantity |
|---|---|
| Royal Steensma Banana Filling | 270 g |
Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Fond Cream Stabiliser 2.5 kg, White Chocolate | 200 g |
| Water, 25°C | 200 g |
| Unsweetened cream, semi-whipped | 1000 g |
Finishing
| Ingredient | Quantity |
|---|---|
| Royal Steensma Souplesse Neutral | 500 g |
| Royal Steensma Almond Marzipan 1:3 KM 4301040D11 | |
| Royal Steensma Colour Egg Yellow | |
| Royal Steensma Colour Bright Red | |
| Royal Steensma Colour Pistachio Green |
Method
- Base
Briefly mix all ingredients into a short dough and then chill it. Roll the dough out to a thickness of 2 mm, dock it and cut out rings 7 cm in diameter. Bake for 12 minutes at 180°C in a deck oven (rotary oven 160°C).
- Sponge
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
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 5 cm in diameter.
- Interior
Pipe about 15 g of Banana Filling into a mould 4 cm in diameter and freeze.
- Bavarois
Place an acetate band in ring moulds 6 cm in diameter. Mix the White Chocolate Fond with the water. Fold the semi-whipped cream into it in 2 stages. Place a sponge disc on the bottom and pipe the bavarois onto it. Press the frozen interior into it and level off. Chill and freeze.
- Finishing
Heat the Souplesse Neutral to 40°C and pipe it on with a chocolate piping bottle. Then drip Souplesse over 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.