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Christmas Bauble Champagne

Christmas bauble made of champagne bavarois and cherry bavarois. Edible Christmas bauble made by pastry chef Romy Uijen of Dawn Foods.

Ingredients

70gCompound Marc de Champagne
900gWhipped cream
180gneutral stock
180gWater

140gWhipped cream
30gneutral stock
30gWater
12gCompound Cherry

100gdark chocolate callets

Silicone mold truffles 40
Silicone mold truffles 70

Preparation

  1. Mix the fond with water.
  2. Add the Compound to the mixture.
  3. Fold the semi-whipped cream into the fond in two stages.

  1. Mix the fond with water.
  2. Add the compound to the mixture.
  3. Fold the semi-whipped cream into the fond in two stages.

  1. For the chocolate hooks, melt dark chocolate au bain-marie or in the microwave and temper it to 32°C using the tempering technique.
  2. Spread out a slab (5 mm thick) of chocolate.
  3. Cut out circles between 1 and 2 cm (depending on the size of the Christmas ball).
  4. Draw lines of chocolate on the band and fold it double to form a hook.
  5. Attach the circle and the hook together with a little melted chocolate.
  6. Optionally, spray in the desired color.

  1. Pipe the cherry bavarois into the silicone truffle mold 40 and freeze.
  2. Pipe the Champagne bavarois into the silicone truffle mold 70.
  3. Unmold the cherry bavarois and press it into the center of the Christmas ball, close the top and smooth it off.
  4. Freeze completely, then unmold and spray the Christmas ball with Velvet Spray Red.
  5. Let harden and place the chocolate hook on top.