CHRISTMAS TREE ORNAMENT

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Meilleur Ouvrier de France 2019 / Ice-cream World Champion 2018 / Pastry World Champion 2017 /
Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...
  1. Sablée dough

    Ingredients

    • Butter 82% fat - 215g
    • Icing sugar - 135g
    • Fine salt - 2g
    • Almond powder - 45g
    • Egg - 70g
    • Strong flour, type 45 - 360g

    Mix the butter, icing sugar, salt and almond powder.
    Add the egg.
    Add the flour.
    Spread.
    Bake at 150°C for 30 minutes.

  2. Choux paste sponge

    Ingredients

    • Milk 3.6% fat - 140g
    • Butter 82% fat - 100g
    • Strong flour, type 45 - 140g
    • Egg yolk - 170g
    • Egg - 100g
    • Egg white - 250g
    • Sugar - 120g

    Bring the milk and butter to the boil.
    Remove from the heat and add the flour.
    Add the egg yolk.
    Add the egg.
    Blend.
    Whip the egg white with the sugar.
    Combine both mixtures.
    Spread onto a 60x40 baking sheet.
    Bake at 170°C for 10 minutes.
    Remove from the oven and cover with cling film until cold.

  3. Blackcurrant crémeux

    Ingredients

    • Sugar - 30g
    • Glucose powder DE 40 - 85g
    • Pectin 325 NH 95 - 12g
    • Cocoa butter - 40g
    • Water - 150g

    Combine the blackcurrant purée and water.
    Mix the sugar, glucose and pectin together.
    Add the sugar/glucose/pectine mixture to the blackcurrant purée and water.
    Bring to a boil.
    Add the cocoa butter.
    Blend.

  4. Almond praline mousse

    Ingredients

    • Sugar - 20g
    • Water - 10g
    • Egg - 30g
    • Egg yolk - 15g
    • Cream 35% fat - 60g
    • Gelatin mass - 45g
    • praline almonds - 75g
    • Cream 35% fat - 150g
    • Vanilla pod - 2,5g

    Whip the cream.
    Cook the sugar and water to 121°C.
    Pour the sugar and water of the egg and the yolk.
    Whip to make the pâte à bombe.
    Boil the cream with the vanilla pod.
    Add the gelatin mess.
    Blend with the almond praline.
    When the mixture cools down to 30/35°C, add the
    Then fold in the cream.

  5. Blackcurrant coulis

    Ingredients

    • Water - 200g

    Mix the blackcurrant purée with water.
    Spray.

  6. Coconut mousse

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 450g
    • Frozen fruit purée 100% : Lime - 30g
    • Gelatin mass - 90g
    • Cream 35% fat - 390g

    Whip the cream.
    Combine the coconut purée and the lime purée.
    Melt the gelatin mess.
    Mix with purées.
    Fold in the cream.

    In this step

  7. Neutral glaze

    Ingredients

    • Neutral glaze - 500g
    • Water - 50g

    Melt the neutral glaze with the water.
    Use at 35/45°C.

    Assembly and finishing

    Neutral glaze

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