Almond Sablé Base (for crisp texture)
Mix dry ingredients, rub in butter until sandy.
Add egg yolk, knead to dough.
Roll out to 3mm, cut into base shape.
Bake at 170°C for 10–12 min until golden. Cool.
Holly Jolly Ho
Winter Recipe Inspiration 2026
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Recipe
Download RecipeAlmond Sablé Base (for crisp texture)
- Butter (cold) 100g
- Flour 100g
- Almond flour 40g
- Powdered sugar 40g
- Total 280g
Spiced Vanilla Mousse
- White chocolate 250g
- Heavy cream (whipped, soft peaks) 300g
- Milk 200g
- 3 Gelatin leaves ( total) 6g
- Total 750g
Spiced Vanilla Mousse
Soak gelatin in cold water.
Heat milk with vanilla beans and cinnamon.
Melt white chocolate. Add gelatin to hot milk.
Pour over chocolate and emulsify.
Cool to 30–35°C, fold in whipped cream.
Pour into silicone mold (halfway), add insert, top with more mousse. Freeze.
Fig & Orange Compote Insert
- Fresh figs (chopped) 250g
- Honey 40g
- Pectin NH 3g
- Total 293g
Fig & Orange Compote Insert
Heat figs, orange zest, and honey until soft.
Add lemon juice and pectin, cook 1 more minute.
Pour into insert mold (smaller than final mold). Freeze.
Almond Sponge (Joconde)
- Almond flour 100g
- Powdered sugar 100g
- Flour 25g
- Sugar 30g
- Melted butter 30g
- Total 285g
Almond Sponge (Joconde)
Whip almond flour, sugar, eggs until light.
Fold in flour, then meringue (whipped egg whites + sugar).
Fold in butter. Spread on tray.
Bake at 200°C for 8–10 mins. Cut to fit mold.
Red Glaze & Velour Finish
- Water 100g
- Sugar 100g
- Glucose 100g
- Sweetened condensed milk 65g
- White chocolate 100g
- Gelatin 6g
- Total 471g
Red Glaze & Velour Finish
Bloom gelatin. Heat water, sugar, glucose to 103°C.
Remove, add gelatin and condensed milk.
Pour over chocolate and color. Emulsify.
Use at 32–35°C on frozen entremet.
Optional Velour Spray:
100g cocoa butter + 100g red chocolate
Spray with gun at 35–40°C
Garnish & Finish
- White chocolate ganache dots ( white chocolate + 50g cream) 100g
- Total 150g
Garnish & Finish
Dobla Christmas Plaque ("Ho Ho Ho")
Assembly, layout and finishing
Place mousse in mold halfway.
Insert frozen compote and sponge.
Top with more mousse and freeze overnight.
Unmold and spray with velour or glaze.
Decorate top with sliced figs in a tiled pattern.
Pipe white ganache dots and add micro herbs.
Finish with Dobla Layered Christmas Even dark white in the center.