Home Recipes Christmas house

Christmas house

Chocolate crisp layers with vanilla ganache and red berry confit.

Butter Chocolate Gelatin

christmas house

Debic's Culinary Team

Debic

Ingredients

For 2 yule logs of 22 x 26 cm

Crispy base

25 g Debic Cake Butter

65 g dark chocolate 64%

125 g hazelnut and almond praliné

125 g hazelnut paste

125 g Gavotte crumbs

Soft chocolate sponge cake

55 g Debic Cake Butter

105 g chocolate 70%

100 g egg white

55 g caster sugar

50 g egg yolk

20 g flour

Whipped vanilla ganache

300 g Debic Stand & Overrun (1)

1 vanilla pod

125 g white chocolate

300 g Debic Stand & Overrun (2)

30 g hydrated gelatin (220 Bloom)

Red berry and lime confit

150 g raspberry purée

100 g sour cherry purée

50 g lime juice

50 g glucose syrup

60 g caster sugar

7 g pectin NH

1 gelatin sheet

Chocolate chantilly

110 g Debic Stand & Overrun (1)

15 g glucose syrup

15 g inverted sugar

220 g dark chocolate 64%

2 gelatin sheets (220 Bloom)

300 g Debic Stand & Overrun (2)

Finger sponges

130 g T45 flour

175 g egg white

125 g caster sugar

100 g egg yolk

Sweet almond pastry

250 g T55 flour

150 g Debic Cake Butter

2.5 g salt

95 g icing sugar

35 g ground almonds

50 g whole egg

Debic products used

Cake Butter 4x2.5KG

Stand & Overrun 1L

Preparation

Crispy base

Melt the chocolate and Cake Butter.

Pour the mixture over the praliné, hazelnut paste and Gavotte crumbs.

Mix together.

Spread onto a baking sheet lined with a silicone mat, keeping a size of 22 × 26 cm.

Chill in the refrigerator.

Cut into 6 × 20 cm rectangles.

Soft chocolate sponge cake

Melt the Cake Butter with the chocolate.

Whisk the egg white with the caster sugar.

Add the egg yolk.

Pour in the melted chocolate–butter mixture.

Add the flour.

Spread out to 22 × 26 cm.

Bake on a Silpat mat at 170°C for 12 minutes.

Whipped vanilla ganache

Heat the Stand & Overrun (1) with the scraped vanilla pod.

Pour onto the white chocolate.

Incorporate the melted hydrated gelatin.

Add the cold Stand & Overrun (2).

Mix and chill for at least 4 hours.

Red berry and lime confit

Melt the purées with the lime juice and glucose syrup.

Add the sugar and pectin NH.

Bring to the boil.

Add the hydrated gelatin.

Set aside to chill.

Chocolate chantilly

Heat the Stand & Overrun (1) with the glucose syrup and inverted sugar.

Pour onto the chocolate.

Add the hydrated gelatin.

Add the cold Stand & Overrun (2).

Set aside to chill for 4 hours.

Finger sponges

Sift the flour.

Gradually beat the egg white with the caster sugar.

Gently fold the egg yolk into the meringue.

Fold in the sifted flour.

Pipe the sponge using a plain 10 mm nozzle (strips 6 × 23 cm).

Sprinkle with icing sugar.

Bake at 160°C for 12 minutes.

Sweet almond pastry

Mix the flour, Cake Butter and salt using a blender blade.

Add the icing sugar and ground almonds.

Finish with the eggs.

Cover with cling film and refrigerate.

Roll out to 3 mm thickness.

Cut into strips measuring 4 × 23 cm.

Assembly

Whip the vanilla ganache and pipe it onto the crisp (3 strips).

Pipe the red berry confit (2 strips).

Gently press with the chocolate sponge cake.

Pipe the previously whipped chocolate chantilly cream.

Pipe the hazelnut praliné between the strips.

Pipe the vanilla whipped ganache.

Top with the fruit confit.

Attach the sweet pastry to the edges.

Place the finger sponges on top.

Finishing touch

Decorate with the vanilla whipped ganache.

Butter Chocolate Gelatin

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Debic for chefs