Christmas crown

The inspiration was to represent the Christmas ornament placed on the door entrance during Chritsmas time. In the center we can just imagine seeing, through the window, the outside winter landscape. Chocolate, orange, mango, caramel and hazelnut flavor brings a warm and refreshing taste after Christmas dinner.
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Orange Sablé

  • Butter 240g
  • Orange zest 40g
  • Salt 4g
  • Icing sugar 180g
  • Almond powder 60g
  • Whole eggs 100g
  • Flour T 55 120g
  • Flour T 55 350g
  • Totaal 1094g

Orange Sablé

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.

Chocolate Orange Sponge

  • Icing sugar 125g
  • Butter 150g
  • Orange zest 10g
  • Minuetto Fondente Madagascar 72% 150g
  • Egg yolks 140g
  • Egg whites 210g
  • All-purpose flour 150g
  • Totaal 935g

Chocolate Orange Sponge

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.

Caramel Nocciolata Crunch

  • Cocoa butter 25g
  • Toffee d´or caramel 90g
  • Praline noisette 250g
  • Butter 30g
  • Maldon salt 2g
  • Feuillantine 40g
  • Totaal 437g

Caramel Nocciolata Crunch

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.

Mango Orange Compote

  • Mango purée 180g
  • Fresh orange juice 120g
  • Fresh mango dices 500g
  • Honey 90g
  • Sugar 30g
  • Pectin NH 8g
  • Gelatin mass 50g
  • Totaal 978g

Mango Orange Compote

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.

Mango Orange Mousse

  • Mango purée 200g
  • Fresh orange juice 120g
  • Orange zest 12g
  • Gelatin mass 40g
  • Minuetto latte Santo Domingo 38% 500g
  • Cream 35% fat 600g
  • Totaal 1472g

Mango Orange Mousse

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% chocolate forming a good emulsion. At 40ºC, add the soft whipped cream. Mold directly into the silicon mold.

Milk Chocolate & Praliné Glaze

  • Praline noisette 150g
  • Cream 35% fat 75g
  • Mirror neutral 225g
  • Water 48g
  • Gelatin powder 200 Bloom 8g
  • Totaal 506g

Milk Chocolate & Praliné Glaze

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 Mirror neutral previously heated up to 75ºC. Use the hand mixer to smooth the consistency avoiding any air bubbles. Use at 40/45ºC.

Assembly, layout and finishing

Fill 1/3 of the silicon mold with the mango orange mousse, place over the frozen mango orange compote pushing gently to cover with thin layer of mousse. Cover the top with the preparation sponge/caramel crunch and freeze completely. Unmold and glaze. Place on top of the orange sablé. 
Decorate with Dobla decorations: Icing cookie snowman, Icing cookie winter hat, Pine twig,Pinecone & Xmas bauble marble.

Enjoy this exciting recipe.

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