Christmas crown

Mix first with paddle attachment, the butter with the orange zest, salt, icing sugar and almond powder. Add gradually the eggs and the 120g of flour. Do not over mix. When the mixture starts to become homogenized, add the remaining flour briefly. Let it rest few hours to the refrigerator before rolling.  Roll out to 3mm thickness. Cut forming a crown shape and let rest again few hours into the refrigerator. Bake at 155ºC until it gets a golden color.

Mix the icing sugar with the soften butter until  emulsified. Add in the melted Minuetto Fondente Madagascar 72% chocolate (45ºC). Then add the egg yolks and mix until getting a smooth texture. Whip the egg whites with sugar until soft peak meringue. Add delicately the meringue into the chocolate mixture and then, carefully add the sifted flour. Spread the sponge on a baking tray with parchment paper and bake at 180ºC for 12 minutes approximately. When cold, cut forming a crown fitting the mold.

Melt the cocoa butter and add the Toffee d´or caramel stirring well. Add the soften butter, salt and crunchy wafer. Spread directly over the chocolate sponge and freeze.

Combine sugar and pectin. Heat up the purée at 40ºC and add the mixture sugar/pectin stirring well. Bring to a boil stirring. Add the honey and bring to a boil. Out of the heat add melted gelatin mass and the mango dices. Mix delicately and pour into the crowned insert mold. Freeze completely and unmold.

Heat up the orange juice with the zest to 85ºC. Add in the melted gelatin stirring well and then, the tempered mango puree. Pour the warm mixture into the melted Minuetto latte Santo Domingo 38% forming a good emulsion. At 40ºC, add the soft whipped cream. Mold directly into the silicon mold.

Bring the cream to boiling point and add the hydrated and melted gelatin. Pour gradually into the Praline noisette starting the emulsion. Pass through the hand mixer and add in the neutral glaze previously heated up to 75ºC. Use the hand mixer to smooth the consistency avoiding any air bubbles. Use at 40/45ºC.