Christmas greeting

Whip together the egg yolks with the whole eggs and sugar (1). Swarm the egg whites with sugar (2) and mix to the first egg mixture. Fold the sifted flour and Cacao in polvere. Spread the sponge on tray and bake at 170ºC. When cold, cut to fit the mold. 

Mix the muscovado sugar, Praline noisette and flour. Cut the cold butter in small dices and add it to the powder mixture. Place in the mixer with the paddle attachment and mix until forming small balls. Regularly distribute the streusel onto silicon mat and bake at 155ºC.

Crumble the baked streusel, add the feuillantine, the salt and the melted Minuetto Fondente Madagascar 72% chocolate. Mix until homogeneous mixture.

Heat up the heavy cream to the boil with the scraped vanilla pods. Sieve the infusion and top up the weight of the liquid. Add the Glucosio. Use the sugar to make a light dry caramel. Deglaze with the butter. Add the hot infused cream and cook until 112ºC. Pass through the hand blender to homogenize and pour into a Silpat mat to cool down.

Make a dry caramel with the sugar, add the liquid butter and deglaze using the hot mixture of cream, glucose and salt. Slowly combine with the melted Minuetto Latte Santo Domingo 38% chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Leave to set in the refrigerator.

Place the gelatin into cold water and strain. Bring to a boil the milk, add the gelatin, and pour gradually the hot mixture into the Praline noisette mixing well to for a good emulsion. Cool down at 38ºC and mix with the soft whipped cream. Mold into the mold and let take some consistency. 

Melt separately the Minuetto Fondente Madagascar 72% chocolate and the Burro di cacao (1); Sinfonia nocciolato 32% chocolate and the Burro di cacao (2). Combine and use at temperature of 45/50ºC.

Heat up the milk to a boil to infuse the scratched vanilla pod for 10 minutes. Strain, add the melted gelatin mass. Pour gradually the hot mixture over the melted Sinfonia cioccolato bianco chocolate forming a perfect emulsion. Add in the cold liquid cream mixing well. Pour directly filling completely the mold and freeze.

Make caramel (185ºC) with the sugar and stop the cooking. Meantime make syrup with water and dextrose. Pour the hot syrup into the caramel to stop the cooking. Bring back to the heater and cook until 103ºC. Add the condensed milk and then, the hydrated and melted gelatin. Pour gradually the mixture into the melted Burro di cacao blending with hand mixer until perfect emulsion.