FROZEN CHRISTMAS CANDLE

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 together.
    Add the egg.
    Add the flour.
    Spread.
    Bake at 150°C for 30 minutes.

  2. Pailleté feuilletine

    Ingredients

    • Almond hazelnut praline 50% - 200g
    • Hazelnut praline paste - 200g
    • White chocolate (cover) - 100g
    • Feuilletine (caramelized dry crepe) - 150g
    • Butter 82% fat - 40g
    • Sesame seeds - 50g

    Mix the milk chocolate couverture with the butter at 45°C.
    Add the almond-hazelnut praline and hazelnut paste.
    Add the pailleté feuilletine and golden sesame seeds.
    Spread between two parchment papers.
    Freeze.
    Cut.

  3. Mirabelle plum yuzu full fruit sorbet

    Ingredients

    • Frozen fruit purée 100% : Mirabelle plum - 500g
    • Frozen fruit purée 100% : Yuzu - 150g
    • Water - 159,70g
    • Sucrose - 23,30g
    • Glucose powder DE 40 - 20g
    • Dextrose - 60g
    • Maltodextrine DE16 - 80g
    • Sorbet stabilizer - 7g

    Mix the water with some fruit purée (if required).
    Heat to 30°C then add the sugars.
    Heat to 45°C then add the stabiliser (mixed with sugar).
    Pasteurise at 85°C.
    Cool at 4°C.
    Leave to maturate for 12 hours.
    Mix the remaining purée.
    Churn.

    In this step

  4. Italian meringue

    Ingredients

    • Egg white - 150g
    • Pastry glucose syrup 40 - 150g
    • Invert sugar - 150g

    Beat the egg white until foamy.
    Boil the glucose syrup and inverted sugar.
    Pour the mixture over the egg white.
    Whip.

  5. Frozen black cherry mousse

    Ingredients

    • Frozen fruit purée 100% : Black cherry - 300g
    • Frozen fruit purée 100% : Lemon - 20g
    • Whipped cream 35% - 100g
    • Italian meringue - 200g

    Combine both purées.
    Fold in the Italian meringue.
    Fold in the whipped cream.

    In this step

  6. Joconde sponge

    Ingredients

    • Egg - 245g
    • Almond powder - 150g
    • Icing sugar - 150g
    • Strong flour, type 45 - 97,50g
    • Egg white - 200g
    • Sugar - 52,50g
    • Butter 82% fat - 52,50g

    Melt the butter.
    Mix the egg, almond powder, icing sugar and flour.
    Beat the egg white with the sugar.
    Add the butter to the egg/almond powder/sugar/flour mixture.
    Combine both mixtures.
    Spread 900g per baking sheet.
    Bake at 200°C for 10 minutes.

  7. Ivory spraying mixture

    Ingredients

    • White chocolate (cover) - 100g
    • Cocoa butter - 37g
    • Oil - 7g
    • Titanium oxide - 5g

    Melt at 40/45°C.
    Strain.

  8. Royal icing

    Ingredients

    • Egg white - 120g
    • Icing sugar - 500g
    • Vinegar - 15g

    Mix and whip.

  9. Finishing

    Ingredients

    • Golden leaf - 5g
    • Almond paste - 300g
    • Isomalt - 300g
    • Shiny gold powder - 5g
    • Silver glitter - 5g
    • White chocolate (cover) - 300g

    Assembly and finishing

    Finishing

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