CARMA® Santa Belly Entremet

Almond Chocolate Biscuit

Ingredients Preparation
  • 200g
    Egg
  • 60g
    butter
  • 30g
    flour
  • 2g
    Baking powder

Whisk the almond paste and eggs until smooth. Add melted butter, sifted flour, cocoa powder and baking powder and fold in carefully.
Spread on a FLEXIPAN® mat (24 x 35cm) and bake at 165°C for approx. 20 minutes. Let cool down.

 

Salty Chocolate and Caramel Cream

Ingredients Preparation
  • 440g
    heavy cream emmi
  • 5g
    salt
  • 170g
    sugar
  • 22g
    glucose
  • 8g
    gelatin

Bring the cream and salt to the boil. Caramelize the glucose and sugar and add the clarified butter.
s soon as the butter has melted completely, add the cream with the salt. Add gelatin and pour the mixture over the chocolate.
Mix everything well with a hand mixer. Fill into silicone molds and place in the freezer.

CAUTION, it is a semi-solid cream that must be flash frozen before falling.

 

Chocolate Mousse

Ingredients Preparation
  • 80g
    milk, emmi
  • 40g
    yolk
  • 6g
    gelatin
  • 100g
    Whipped cream (Emmi)

Heat milk and egg yolks to 85°C.
Add gelatin.
Pour the mixture over the Carmaduja mass and the melted couverture (35°C) and homogenize well.
At a temperature of 35°C, fold in the half-whipped cream. Fill into a piping bag.

White Chocolate Mousse

Ingredients Preparation
  • 300g
    Cream (Emmi)
  • 60g
    yolk
  • 20g
    sugar
  • 8g
    gelatin
  • 300g
    Rahm, half-whipped, Emmi

Make an English cream with cream, egg yolk and sugar. Add the soaked gelatine, pour over the couverture and homogenize well.
Allow to cool to approx. 25°C before folding in the whipped cream.

 

Structure and Decor

To achieve the velvety look, spray the buche with red-colored cocoa butter while it is frozen.

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