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as first I want to say that Dior is one of my favorite make up brands. I really love their design and colours! and every year when I see the Christmas collection, my heart melts every time again, especially the beautiful nail polish, the design is so beautiful. This was my inspiration for this pastry. Isn’t it cute?

in these ‘nail polish’ pastry is hidden an almond mousse, with a heart of dried plum compote, a coconut dacquoise on a crispy citrus biscuit ❤


citrus crumble
30g butter
30g sugar
26g almond flour
28g flour
a pinch of salt
lemon zest
orange zest

coconut dacquoise
60g egg whites
20g sugar
28g almond flour
50g icing sugar
28g coconut

almond mousse
60g almond flour
60g sugar
(bio) lemon zest
150g milk
150g whipped cream
4 gelatin leaves
250g whipped cream

dried plum compote
dried plums
(bio) lemon juice & zest

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

(Silikomart professional Truffles 120 moulds)

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citrus crumble:
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 and give the biscuit a ‘golden colour’ with some golden powder

coconut dacquoise:
mix the egg whites with the sugar. Add the icing sugar, grounded almonds and coconut. Divide this over a baking tray and bake at 170C for about 15 min., leave to cool and take small circles

plum compote:
bring the dried plums with some sugar, water, lemon juice and zest to boil, boil until it’s thickened. Pour it into small half-spheres silicone molds and put it in the freezer

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almond mousse:
mix the almond flour, sugar and some lemon zest, and stir into you get a compact mixture, put it in the fridge for a while. Heat the milk and whipped cream till 76C, add the (pre) soaked gelatin, cool it till 30C. Add carefully the mixed whipped cream. Pour this mousse into the moulds, take the frozen plum compote and press against each other (so you get a little ball) and push the ball a little down in the mousse, add a slice of coconut dacquoise 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/purple 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 pastry and divide it over the crumble

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decorate the pastry with white chocolate!