Baker-Pastry chef

Chocolate Christmas tree

Chocolate Christmas tree

Christmas tree with puffed rice and white chocolate

150 g	puffed rice
80 g	hazelnut praliné
200 g	white chocolate

Mix the puffed rice with the tempered white chocolate at 29 °C.
Add the praliné and mix well.
Fill the moulds and leave to crystallize for 4 hours.

Decorate with the liquid chocolate.

Christmas tree with puffed rice and milk chocolate

150 g	puffed rice
60 g	hazelnut praliné
10 g	Roasted Butter 98 % fat
200 g	milk chocolate

Mix the puffed rice with the tempered milk chocolate at 31 °C.
Add the praliné and the roasted butter and mix well.
Fill the moulds and leave to crystallize for 4 hours.

Decorate with the liquid chocolate.

Christmas tree with feuilletine and milk chocolate

250 g	hazelnut praliné
100 g	chopped almonds
50 g	Roasted Butter 98 % fat
2 g	Maldon salt
100 g	feuilletine
250 g	milk chocolate

Mix the salt, the feuilletine and the chopped almonds.
Mix with the tempered milk chocolate at 30 °C.
Add the praliné and the roasted butter.
Mix well to obtain a homogenous mass.
Fill the moulds and leave to cool for 4 hours.

Decorate with the liquid chocolate.

Tip

To make the moulds for the Christmas trees: Draw a circle on a plastic sheet. Cut out and cut then into 2 equal pieces. Mould this semicircle into a cone. Hold in place with a piece of tape.

Decoration: white chocolate coating

1000 g	white chocolate
300 g	cocoa butter
80 g	sunflower oil

Mix all ingredients.
Use at 30 °C.

Decoration: milk chocolate coating

1000 g	milk chocolate
250 g	cocoa butter
100 g	sunflower oil

Mix all ingredients.
Use at 31 °C.

Decoration: dark chocolate coating

1000 g	dark chocolate 70 %
100 g	cocoa butter
150 g	sunflower oil

Mix all ingredients.
Use at 32 °C.

Corman's products of the recipe

Roasted Butter 98 % fat

Roasted Butter 98 % fat

Our unique and exclusive butter speciality