Christmas hat
A creation of Loïc Béziat
Loïc is a world champion in the “Arts Sucrés.” He won the top prize in 2018, along with his colleague Marie Simon. With his twin brother Cédric, who is a baker, he runs Maison Béziat Frères in Cahors, a bakery they’ve just expanded.
Ingredients
22 little entremets
Chocolate biscuit
277 g Egg whites
277 g Caster sugar
115 g Eggs
231 g Egg yolks
46 g Flour
46 g Cocoa powder (red extra)
92 g Almond powder
69 g Dark couverture 69 %
69 g Sunflower oil
Coco crisp
197 g Butter
197 g Brown sugar
197 g Flour
197 g Grated coco
205 g Feuilletine
348 g White chocolate
325 g Hazelnut paste
Raspberry confit
593 g Raspberry puree
15 g NH pectin
59 g Caster sugar
Reconstitued milk
32 g Milk powder 26%
286 g Water
Chocolate ganache mousse
171 g Reconstitued milk
204 g Single cream
10 g Gelatine powder 200 B
48 g Water
416 g Chocolate
519 g Cream 35 % fat
Red glaze
129 g Water
323 g Caster sugar
323 g Glucose syrup
215 g Sweetened condensed milk
22 g Gelatine powder 200 B
162 g Couverture milk chocolate 41 %
162 g Dark chocolate 67%
3 g Natural colouring red
162 g Water
Marshmallow (for the pom pom)
150 g Sugar
50 g Water
65 g Glucose
25 g Gelatine + 125 g water
100 g Trimoline
Sweetened raspberry puree
To obtain a perfect raspberry puree, Andros Chef has made the best blend to have an intense red color, a powerful taste of ripe raspberry and a unique aromatic finesse. Raspberry puree can thus be used to make all types of pastries or ice cream and sorbet but also in coulis or even in sauce. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Chocolate biscuit
Whisk the egg whites with the sugar, add the eggs and the yolks. Then add the flour, almond powder and sifted cocoa. Finish by adding the melted 69% black couverture and the sunflower oil. Weight of one 40x30 cm sheet = 500 g. Bake at 160°C for 15 minutes.
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Coco crisp
Roast the coconut powder. Make a crumble with the butter, brown sugar, coconut and flour. Bake for 20 minutes at 160°C. While hot, mix with the white chocolate and hazelnut paste. Grease, add the feuilletine, mix, spread out.
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Raspberry confit
Mix the pectin and the sugar. Add the cold mixture to the puree. Boil for 1 minute.
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Chocolate ganache mousse
Make a ganache with the milk, cream, glucose, gelatine mass and chocolate. At 35°C, add the whipped cream.
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Reconstituted milk
Mix the water and milk powder.
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Red glaze
Boil the water, sugar and glucose and pour over the gelatine mass, condensed milk, colouring and chocolate. Blend. Use at 25/30°C.
Processus :
Assembly
Coco crisp 1 500 g
Chocolate biscuit 1 100 g
Raspberry confit 600 g
Chocolate ganache mousse 1 300 g
Red glaze 1 500 g
