For our final recipe of the year, Chef Stefan Rose has gone all out in creating a winter showstopper, the Festive Angel. This heavenly dessert is sure to go down a treat and is a centrepiece for any Christmas table! Make sure to follow us at Candia Professional UK Instagram for dessert innovation.
Combine butter and sugar on mixer briefly with paddle attachment. Add all ingredients apart from AP 2. Mix lightly. When just combined, add flour 2 and mix briefly until just combined. Divide and sheet out to 2-3mm. Cut out with fluted cutter. Bake at 150C for 13 minutes. Leave to cool. Dust with gold shimmer powder before assembly.
Heat the milk with the star anise to 90C, clingfilm and infuse 20 mins, reheat & add the gelatine solution, pass through a fine sieve, then gradually pour over the melted chocolate, until the mixture is well emulsified. Mix to perfect the emulsion. Blend in mascarpone & amaretto before adding the cream. Blend again until smooth.
Make 1 x gastro size sponge tray
Blend all ingredients and pass
Mix through
Sieve together dry ingredients and fold in wet
Weigh the mixture out, level and bake at 165C for 15-18 minutes until risen, golden brown and springs back when lightly pressed.
Yuzu crémeux
Combine the purée, yuzu juice and glucose. Heat to 80°C. Add the gelatine solution. Slowly pour the hot liquid over the melted chocolate to create an emulsion. Blend until smooth then blend in cream. Add flavouring drops and blend well. Deposit into moulds, namalaka moulds for heads and half small cone moulds for body (8g each).
Weigh out the puree, glucose and invert sugar into a medium size pan and heat to warm/hot.
Mix together sugar and pectin and whisk thoroughly into puree. Bring to the boil while whisking, then boil on a medium heat for 2 minutes. Mould in gem moulds for head inserts and half small cone moulds for body (8g each).
Melt chocolate, and combine everything together to create a wet paste, sheet out and cut with 4cm metal cutter.
Place the white chocolate and inverted sugar into a large bowl. Place the cream into a saucepan with zests and bring to a boil. Infuse for 2 minutes, then pass through a fine sieve, add more cream so that it reaches 170g again, pour the hot cream over the chocolate and inverted sugar, then whisk until the chocolate is completely melted and incorporated. Allow the ganache to cool to 34°C (93°F) before adding the room temperature butter a piece at a time, whisking to incorporate after each addition. Cover the surface of the ganache with plastic wrap and set in the fridge overnight. Bring out to room temperature for 30-60 minutes before using to pipe onto cake.
Melt all ingredients together and blend then spray through an airbrush/chocolate gun.
Melt all ingredients together and blend. Use at 38C.
To assemble cake:
Whip amaretto ganache, add the following inserts: Yuzu passionfruit jelly, yuzu crémeux, olive oil sponge, almond crunchy layer. Freeze, demould and dip and spray with chocolate coating. For the Angel head, add Yuzu crémeux and add insert of passionfruit & yuzu jelly. Freeze. Demould and spray with angel head coating.
Place Angel body on baked golden sable biscuit. Pipe on white chocolate ganache collar. Add Angel Head. Finally, add garnishes of Angel Wings, Halo & Buttons.
Technical puff pastry butter made with high plasticity to make the best puff pastries.Available in 1KG sheets.
Especially designed to highly perform when whipped, Candia Professional whipping cream is perfect for pastry Chefs. Available in 1L and 10L.
