Santa hat

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these Christmas pastries look so cute ❤

a Santa hat filled with a delicious pistachio mousse with a heart of the slightly sour cranberry compote, decorated with a sweet coconut marshmallow!


30g butter
30g sugar
26g almond flour
28g flour
a pinch of salt
(bio) lemon zest

white chocolate financier
15g white chocolate
37g almond flour
30g icing sugar
3g cornstarch
55g egg whites
15g whipped cream

cranberry compote
(bio) lemon juice

pistachio mousse
240g whipped cream
60g pistachio pasta
140g milk
1 vanilla bean
80g egg yolks
40g sugar
3 gelatin leaves

1 gelatin leaf
75g white chocolate
30g milk
8g water
12g glucose
red colour

coconut marshmallow
125g sugar
3,5 gelatin leaves
45g egg whites
10g icing sugar
10g cornstarch

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crumble all the ingredients together and rub gently between your hands. Stop rubbing when crumbs arise (so do not knead!) divide a layer in a small baking ring and bake at 160C for about 15 min., leave to cool

white chocolate financier:
stir the almond flour, icing sugar and cornstarch. Add the egg whites with the whipped cream and the melted chocolate. Divide this over a baking tray and bake at 180C for about 15 min., leave to cool and take small circles (8cm) with baking rings

cranberry compote:
heat the cranberries with some sugar, water and lemon juice until the mixture starts to thicken. Pour it into small half-spheres silicone molds and put it in the freezer

pistachio mousse:
mix the egg yolks with the sugar. Heat the milk with the vanilla bean seeds, add the egg yolks and cook together till 86C. Add the (pre) soaked gelatin and cool it till 30C. Add the pistachio pasta and the mixed whipped cream. Pour the mousse into large half-spheres silicone molds, place the frozen cranberry compote and push it down a little, add a slice of white chocolate financier on top, put it in the freezer

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heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some red colour. Take a blender, mix through the glacage to remove the air bubbles and to make the glacage smooth and shiny. When the glacage has a temp. of around 34C, pour it over the frozen domes and divide the pastry over the crumble

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boil the sugar and water till 121C, mix the egg whites and pour the sugar syrup slowly over the egg whites, add the melted (pre) soaked gelatin, and continue to mix until the mixture is cooled. Pipe very small balls and large strips on a baking sheet, sprinkle them with coconut and let it dry for a couple of hours. So you can decorate the pastries with this coconut marshmallow!

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