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Christmas Bauble Caramel

Christmas bauble caramel made from brownie and caramel bavarois. Edible Christmas bauble made by pastry chef Romy Uijen from Dawn Foods.

Ingredients

900gWhipped cream
180gWater
60gcompound caramel
180gneutral stock

125gWater
500gbrownie mix
30gOil

125galmond slivers
400gFlorentine mix
125gFlaked almonds

100gdark chocolate callets

600gDecorgel Plus Chocolate
Silicone mold ice ball

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 all ingredients with a paddle attachment on low speed for 4 minutes.
  2. Bake for 30 to 35 minutes at 180°C in a convection oven (160°C in a deck oven).

  1. Mix the Florentiner Mix with sliced almonds and almond slivers.
  2. Spread this over the baking tray.
  3. Bake at 170°C in a convection oven (190°C deck oven) for 8 minutes.

  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 of chocolate (5 mm thick).
  3. Cut out circles between 1 and 2 cm (depending on the size of the Christmas ball).
  4. Draw chocolate lines on the band and fold it double into a hook.
  5. Attach the circle and the hook together with a little melted chocolate.
  6. Optionally, pipe in the desired color.

  1. Pipe the caramel bavarois into the silicone ice ball mold.
  2. Cut the brownie into 2 by 2 cm cubes and press them into the center of the Christmas ball.
  3. Place broken pieces of florentine on top.
  4. Freeze completely, then unmold.
  5. Heat the Decorgel Plus Chocolate to 40-45°C and pour it over the Christmas balls.
  6. Let set and place the chocolate hook on top.