Christmas tree

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absolutely beautiful moulds, especially now for Christmas!

I made this Christmas trees with a fruity pear mousse, a delicious ‘heart’ of walnut praliné caramel & a chocolate financier ❤


sable breton
1 egg yolk
95g flour
60g butter
60g sugar
a pinch of salt
a pinch of baking powder

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

pear mousse
4 gelatin leaves
250g pear puree
50g sugar
lemon zest
pear liqueur
150g whipped cream

walnut praline caramel
30g sugar
10g water
60g walnuts

23g sugar
12g glucose
50g whipped cream
12g milk
25g glucose
17g butter

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

(Silikomart professional Soffice incanto mould)

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sable breton:
stir the egg yolks and the sugar, add the butter and the other ingredients. Knead a fine dough and put in the fridge for 2 hours. Roll out thinly and take small circles (8 cm) with round baking rings, bake at 180C for about 10 min. and leave to cool

chocolate financier:
stir the almond flour, icing sugar and cornstarch. Add the egg whites with the whipped cream and the melted chocolate, divide over a baking try and bake at 180C for about 15min. Leave to cool, and take small pieces with round moulds

walnut praline caramel:
heat the sugar and water till 121C, pour it over the roasted walnuts, leave to cool, put in a blender, add some oil and mix till you get a nice pasta, add a pinch of sea salt.

Heat the sugar and glucose till 185C, add the warm whipped cream, milk and glucose. Heat it together till you get a nice creamy caramel, cool it till 70C, add the butter and the walnut pasta. Pour into small silicone moulds and put in the freezer

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pear mousse:
heat the pear puree with the sugar, lemon zest and vanilla till 76C, add the (pre) soaked gelatin and leave to cool till 30C. Add carefully the mixed whipped cream and a little bit pear liqueur, pour it in the silicone moulds, place the frozen walnut caramel and add a slice of chocolate financier on top, put it in the freezer

heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some white/pearl 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 breton sable

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you can also make a Santa Hat with this moulds ❤

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