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    Check Chef Philippe's new cake mix recipes !

    Christmas Pine Cone

    Christmas Pine Cone
    Christmas Pine Cone
    For: Serves 6
    Time: 2 h 30 (+ 12 hours)
    Difficulty:
    Published on : 6 Oct. 2020
    Author: Chef Philippe
    21 ratings
    2 comments
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    Ingredients for Serves 6:

    • For the chocolate sacher biscuit (steps 1 to 29):
    • 55g almond paste 50%
    • 40g castor sugar (20 + 20)
    • 15g egg yolks
    • 35g whole eggs
    • 50g egg whites, room temperature
    • 15g unsalted butter
    • 15g flour T55
    • 15g Valrhona cocoa powder
    • For the cocoa streusel (steps 30 to 39):
    • 5g Valrhona cocoa powder
    • 30g flour T55
    • 36g almond powder
    • 36g soft brown sugar (cassonade)
    • 36g unsalted butter
    • 1 pinch fleur de sel
    • For the crunchy cashew praline insert (steps 40 to 47):
    • 35g cocoa streusel*
    • 160g cashew and almond praline paste
    • 20g pailleté feuilletine flakes
    • 8g Ocoa dark chocolate couverture
    • 7g Alunga milk chocolate couverture 41%
    • For the chestnut mousse (steps 48 to 61):
    • 85g chestnut paste
    • 85g chestnut cream
    • 22g whipping cream (35% fat)
    • 10g dark rum
    • 190g whipping cream (35% fat)
    • 100g candied chestnuts in syrup
    • 3g powder gelatine 200 bloom
    • 18g water (for the gelatine)
    • For the milk chocolate and cashew cream (steps 66 to 91):
    • 85g whole milk
    • 85g whipping cream (35% fat)
    • 40g egg yolks
    • 15g invert sugar
    • 350g Alunga milk chocolate couverture 41%
    • 80g cashew and almond praline paste
    • 250g whipping cream (35% fat)
    • 3g powder gelatine 200 bloom
    • 18g water (for the gelatine)
    • 50g unsalted cashews
    • For the pearl velvet icing (steps 111 to 112):
    • Chocolate pearl velvet spray
    • For the finish (steps 113 and 114):
    • Clear mirror glaze
    • Gold leaf
    • Utensils:
    • Spatzle Grill - Domestic model
    • Silichef® XL Non-Stick Perforated Baking Sheet - 42 x 32cm
    • Canvas for special bread baking - Silpain - 52 x 31.5cm
    • Comfort Disposable Piping Bags - 59cm (x 10)
    • Flexible Silicone Mould - Small Babas (15 cavities)
    • Small Cranked Spatula
    • Round Plain Pastry Cutter - Exoglass® - Ø 3.5cm
    • Round Plain Pastry Cutter - Exoglass® - Ø 4cm
    • Pine Cone Silicone Mould - 40 x 10cm
    • Display turning in plastic Ø 32 cm
    • Plating Tweezers 16cm

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    Method for Christmas Pine Cone:

    1

    Before starting this Christmas Pine Cone, organise the necessary ingredients for the chocolate sacher biscuit.

    2

    For the chocolate sacher biscuit: Place the almond paste in a food processor.

    3

    Add 20 grams of castor sugar...

    4

    ... and mix for a few seconds until homogeneous.

    5

    Add the egg yolks...

    6

    ... and the whole eggs, beaten beforehand...

    7

    ... and mix for a few minutes...

    8

    ... until smooth and homogeneous. The preparation should become pale.

    9

    Place the egg whites (at room temperature) in the food mixer recipient and start beating.

    10

    Add the rest of the sugar gradually, in 3 or 4 batches, until the egg whites are foamy...

    11

    ... and beat until you obtain a meringue.

    12

    Pour the marzipan preparation into a mixing bowl.

    13

    Melt the butter in the microwave and add some of the marzipan preparation to make a pre-mix...

    14

    ... and combine with the rubber spatula. This premix is necessary for a good incorporation of the butter.

    15

    Add the premix to the marzipan preparation...

    16

    ... and combine carefully until the butter is completely incorporated.

    17

    Sift the flour and cocoa powder over a bowl.

    18

    Add the sifted mix to the preparation...

    19

    ... and fold gently with a rubber spatula...

    20

    Add 1/3 of the meringue to the chocolate preparation...

    21

    ... and combine with the rubber spatula. This will soften the preparation.

    22

    Add the rest of the meringue...

    23

    ... and fold gently with a rubber spatula.

    24

    The chocolate sacher preparation is ready.

    25

    Line a baking sheet with a silicone mat. Spread the preparation over the baking mat.

    26

    Spread to an regular thickness and even the surface with a cranked spatula.

    27

    Bake in a fan-assisted oven preheated at 160°C (gas 3) for about 20 minutes.

    28

    When cooked, remove from the oven.

    29

    Leave to cool at room temperature.

    30

    For the cocoa streusel: Organise the necessary ingredients.

    31

    Place the ingredients in the stand mixer recipient...

    32

    ... and mix with the flat beater...

    33

    ... until homogeneous.

    34

    The cocoa streusel preparation is ready.

    35

    Pass the dough through a spätzle grater, over a Silichef® perforated baking sheet lined with a Silpain silicone baking mat.

    36

    The result is a cocoa streusel crumble.

    37

    Bake the crumble in a fan-assisted oven preheated to 150°C (gas 2) for 12 minutes.

    38

    When cooked, remove from the oven...

    39

    ... and leave to cool at room temperature.

    40

    For the crunchy cashew praline insert: Organise the necessary ingredients.

    41

    Place the cashew and almond praline paste in a mixing bowl and add the pailleté feuilletine flakes...

    42

    ... dark chocolate and milk chocolate (melted beforehand over a bain-marie or in the microwave...

    43

    ... as well as 35 grams of cocoa streusel (cooled down beforehand).

    44

    Combine all the ingredients with the rubber spatula...

    45

    ... and transfer the preparation over a sheet of greaseproof paper.

    46

    Cover the preparation with another sheet of greaseproof paper and spread to a thickness of 0.5cm, using a rolling pin.

    47

    Slide the baking parchment over a baking sheet and store in the freezer.

    48

    For the chestnut mousse: Organise all the necessary ingredients.

    49

    Hydrate the gelatine powder with 18 grams of water. Set aside.

    50

    Place the chestnut paste and cream in a mixing bowl...

    51

    ... and whisk until smooth.

    52

    Add the warm whipping cream (heated in the microwave beforehand) as well as the gelatine (rehydrated and melted in the microwave beforehand).

    53

    Combine carefully...

    54

    ... until smooth and homogeneous.

    55

    Add the rum and combine again.

    56

    Beat 190 grams of whipping cream until you obtain a whipped cream, using an electric whisk. Make sure the whipped cream has a soft texture.

    57

    Add 1/3 of the whipped cream to the chestnut preparation...

    58

    ... and whisk vigorously. Add the rest of the whipped cream and fold gently with a spatula.

    59

    Add the candied chestnut chunks...

    60

    ... and combine again.

    61

    Transfer the chestnut mousse into a piping bag. The use of a nozzle is not necessary.

    62

    Place a baba silicone mould on a baking sheet.

    63

    Pipe the chestnut mousse in the cavities.

    64

    Even the surface with a small cranked spatula.

    65

    Cover with cling film and store in the freezer.

    66

    For the milk chocolate and cashew cream: Organise the necessary ingredients. Place the gelatine in 18 grams of water.

    67

    In a saucepan, heat the whole milk and 85 grams of whipping cream.

    68

    Place the egg yolks in a bowl.

    69

    Add the invert sugar...

    70

    ... and blanch with a whisk.

    71

    Melt the milk chocolate in the microwave, stirring every 20 or 30 seconds to make sure the chocolate doesn't burn.

    72

    When the milk and cream start boiling, pour over the blanched preparation and combine carefully with a whisk.

    73

    Transfer the preparation into the saucepan used to boil the milk and cream...

    74

    ... and cook over medium heat, whisking constantly until the first simmer.

    75

    Take the pan away from the heat and pour the hot cream over the melted milk chocolate. Combine.

    76

    Finish mixing with a whisk.

    77

    Add the cashew and almond praline paste...

    78

    ... and combine again.

    79

    Mix with a Bamix hand blender...

    80

    ... until smooth and homogeneous.

    81

    Beat 250 grams of whipping cream until you obtain a whipped cream.

    82

    Make sure the whipped cream has a soft consistency.

    83

    Melt the hydrated gelatine in the microwave and add to the chocolate preparation...

    84

    ... and combine carefully with a whisk.

    85

    Add 1/3 of the whipped cream to the chocolate preparation...

    86

    ... and whisk vigorously.

    87

    Add the preparation to the rest of the whipped cream...

    88

    ... and whisk until smooth and homogeneous.

    89

    Finely chop the cashews with a knife...

    90

    ... and add them to the chocolate preparation. Combine gently until the cashew are incorporated.

    91

    Transfer the preparation into a piping bag. The use of a nozzle is not necessary.

    92

    Take the crunchy cashew insert out of the freezer and remove the baking parchment on top.

    93

    Flip the insert over a sheet of greaseproof paper and detach the sheet on top.

    94

    Cut the crunchy insert into small discs, using a round plain cutter Ø 3.5cm.

    95

    This is what the result should look like at this stage. Proceed quickly while the insert is still frozen.

    96

    Detach the chocolate sacher biscuit from the silicone mat, using a small palette knife.

    97

    Cut it into small discs, using a round plain cutter Ø 4cm.

    98

    Assembling the pine cones: Prepare all the elements.

    99

    Release the frozen chestnut mousse cones from the silicone mould.

    100

    Arrange the chestnut mousse cones with the wide base facing up. Place a disc of crunchy cashew praline insert over the base of each cone.

    101

    Fill the cavities of a Silikomart pine cone silicone mould with the milk chocolate and cashew cream.

    102

    Using a palette knife, create a volcano shape so that the mousse goes all the way up the rim.

    103

    Arrange the chestnut cream insert in the centre of the pine cone cavities.

    104

    Cover the chestnut insert with milk chocolate and cashew cream.

    105

    Seal each cavity with a disc of chocolate sacher biscuit.

    106

    Cover with cling film and store in the freezer.

    107

    For the finish: Take the pine cone silicone mould out of the freezer and remove the cling film.

    108

    Gently release the pine cone shapes. They should be completely frozen for perfect results.

    109

    This is what the result should look like.

    110

    Arrange the pine cones on a turntable covered with cling film.

    111

    Spray the surface of the cakes with the chocolate velvet icing...

    112

    ... while rotating the tray to make sure the whole surface is coated. The pearl velvet icing will set instantly.

    113

    Place the pine cones on a serving plate. Pipe a small drop of clear mirror glaze on the top of each pine cone...

    114

    ... and stick a small piece of gold leaf, using decorating tweezers. The gold leaf will instantly stick to the clear mirror glaze.

    115

    The Christmas pine cones are ready. Leave to defrost in the fridge for at least 3 hours before serving. Enjoy!

    User reviews:

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    Christmas pine cones
    Chef, question please - can you keep the pine cones in the fridge overnight before serving or is it better to serve just after the 3 hours’ defrosting?
    1 out of 1 users found this review helpful.
    Was this review helpful ? Thank you!
    Comment
    myssel 13 December 2020
    Mold help
    Hello. I love this dish! DELICIOUS. Removing the pine cones from the mold, however, was a nightmare! And the pine cone shape was definitely lost with the mangled attempt to remove the product. Any unfolding advice?
    Thank you
    1 out of 2 users found this review helpful.
    Was this review helpful ? Thank you!
    Comment
    gottmeinwasist 26 December 2020
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    Available in our boutique
    Spatzle Grill - Domestic model - Tellier
    € 20.60
    Available in our boutique
    Pearl Velvet Spray - 250ml - Chocolate colour - Velly Spray
    € 13.50
    Available in our boutique
    Canvas for special bread baking - Silpain - 52 x 31.5cm - Demarle
    € 31.50
    Available in our boutique
    Round Plain Pastry Cutter - Exoglass® - Ø 3.5cm - Matfer
    € 5.30
    Available in our boutique
    Round Plain Pastry Cutter - Exoglass® - Ø 4cm - Matfer
    € 5.40
    Available in our boutique
    Silichef® XL Non-Stick Perforated Baking Sheet - 42 x 32cm - Meilleur du Chef
    € 45.90 € 39.50
    Special offer
     70 ratings
    Available in our boutique
    Comfort Disposable Piping Bags - 59cm (x 10) - Matfer
    € 5.50
    Video
     112 ratings
    Available in our boutique
    Display turning in plastic Ø 32 cm - Martellato
    € 28.80
    Available in our boutique
    Clear Mirror Glaze - 1.5kg - Ancel
    € 15.80
     36 ratings
    Available in our boutique
    Flexible Silicone Mould - Small Babas (15 cavities) - Pavoni
    € 10.50
    Available in our boutique
    Pine Cone Silicone Mould - 40 x 10cm - Silikomart
    € 47.50
    Available in our boutique
    Unsalted Cashew Nuts 250g
    € 5.50
    Available in our boutique
    White almond paste - 50% almonds
    € 14.50
    Available in our boutique
    Cashew & Almond Praline Paste - Salt - 300g - Unipatis
    € 11.50
    Available in our boutique
    Cocoa Powder 100% - 250g - Valrhona
    € 8.50
    Bain-marie
    A water bath for keeping cooked food or sauces warm. A bain marie is also used for melting ingredients (chocolate) or for cooking delicate dishes very slowly.
    Blanching
    Beating egg yolks. Refers to the vigorous beating of a mixture of egg yolks and caster sugar until it becomes light and fluffy.
    Sift, to
    To pour a substance (flour) through a sieve in order to remove lumps.