Black Christmas

cardamom Breton shortbread

Ingredients Preparation
  • 225g
    dairy butter
  • 210g
    sugar
  • 90g
    egg yolks
  • 300g
    flour
  • 6g
    raising agent
  • 6g
    salt
  • 5g
    powdered cardamom

Make the butter into a smooth cream with a spatula, add the sugar and then the egg yolks.
Sieve the remaining ingredients and mix them in.
Spread out to 0.6 cm thickness and cut with the 14 cm inner ring.
Cook the dough inside a ring at 170ºC for about 25 minutes.

milk couverture cream vanilla

Ingredients Preparation
  • 65g
    milk
  • 65g
    cream
  • 30g
    egg yolks
  • 10g
    vanilla sugar
  • 1g
    gelatin leaves
  • 210g
    Tokelat
  • 15g
    Maragda

Heat the milk with the cream and the vanilla sugar.
Scald the egg yolks and cook everything at 85ºC.
Add the gelatin leaves. Strain. Pour over the melted couvertures and emulsify.
Place 90 g of the cream inside each mould. 

purées and cardamom infusion

Ingredients Preparation
  • 250g
    passion fruit puree
  • 250g
    apricot puree
  • 50g
    cardamom

Heat the purées and add the cardamom.
Infuse for 3 minutes. Leave to cool and store for 24 hours in the refrigerator.
Strain and store frozen. 

cocoa sponge cake

Ingredients Preparation
  • 140g
    sugar
  • 320g
    eggs
  • 14g
    invert sugar
  • 260g
    fresh egg whites
  • 60g
    sugar
  • 60g
    butter
  • 200g
    raw almond powder
  • 100g
    weak flour
  • 30g
    Cocoa powder Selection 22

Whisk the eggs with the sugar and the invert sugar.
Whisk the egg whites with the sugar. Melt the butter.
Sieve all the solid ingredients together. Mix part of the egg whites with the beaten egg and then with the remaining egg whites.
Add the solid ingredients and lastly the butter. Spread out in a 60 x 40 cm tin. Cook at 180ºC for 17 minutes.

passion fruit cardamom syrup apricot

Ingredients Preparation
  • 100g
    infusion
  • 50g
    sugar
  • 50g
    water

Heat the water with the sugar and add the infusion. Coat the cocoa sponge.

salted caramel

Ingredients Preparation
  • 45g
    sugar
  • 45g
    cream
  • 30g
    dairy butter
  • 1g
    sea salt

Caramelize the sugar. Decaramelize with the cream and the very hot butter. Add the salt.
Temper the mixture in a gastronom. Set aside. Place a spiral of caramel on the coated sponge cake.

apricot chiboust passion fruit-cardamom

Ingredients Preparation
  • 170g
    milk
  • 170g
    infusion
  • 75g
    sugar
  • 65g
    egg yolks
  • 30g
    cornflour
  • 3,5g
    gelatin leaves
  • 65g
    infusion
  • 6g
    egg white powder
  • 50g
    water
  • 160g
    sugar

Heat the milk with the mixture of purées, the cardamom and the sugar. Scald the egg yolks with the cornflour.
Cook at 85ºC. Add the gelatin. Whisk the infusion of purées and cardamom with the previously hydrated powdered egg whites.
Boil the water with the sugar at 121ºC, pour over the meringue and whisk. Mix part of the meringue with the cream and then the rest.
Place inside and freeze.

turron Bavaroise

Ingredients Preparation
  • 225g
    milk
  • 225g
    cream
  • 85g
    honey
  • 135g
    egg yolks
  • 180g
    Berdun turrón paste
  • 135g
    Tokelat
  • 45g
    Maragda
  • 8g
    gelatin leaves
  • 460g
    soft whipped cream

Heat the milk with the cream and the honey. Pour over the egg yolks and cook at 85ºC.
Add the gelatin leaves. Mix the turron paste with the melted couvertures. Emulsify with crème anglaise.
When the mixture reaches 24ºC, mix in two stages with the semi-whipped cream. Place in the mould and insert the filling. Freeze.

Maragda glaze

Ingredients Preparation
  • 140g
    water
  • 240g
    sugar
  • 240g
    glucose
  • 155g
    condensed milk
  • 10g
    Cocoa powder Selection 22
  • 12g
    gelatin leaves
  • 200g
    Maragda
  • 10g
    dark colouring

Boil the water with the sugar, glucose and condensed milk. Add the gelatin leaves.
Pour over the dark chocolate couverture with the cocoa and the colouring.
Strain. Emulsify with a food processor. Glaze between 35 / 40ºC.

assembly

Place the cream on the shortbread.
Place the cocoa sponge cake and coat it with the passion fruit, cardamom and apricot syrup.
Stretch out a spiral of salted caramel. Add the chiboust and freeze.
Position the turron Bavaroise and insert the filling. Freeze. Coat.

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