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White Christmas Dessert

This recipe is by Maria Inês Amaro, working as a pastry chef at DoubleTree by Hilton Hotel Amsterdam Centraal Station and created for HANOS Magazine - Flavours of the Holidays 2020.

The recipe is for 10 people and consists of:

Ingredients

154gMilk
78gEgg yolks
51gGelatin mass
158gWhite chocolate
60gSugar
330gWhipped cream
silicone mold truffles 70

60gEgg yolks
315gCream
18gGelatin mass
10gSpeculaas spices
46gSugar
20gGlucose
silicone mold truffles 20
25gLotus speculoos spread

340gfrozen cherries
20gSugar
150gcherry purée
10gWater
2gvanilla bean
silicone mold truffles 40

1gvanilla bean
50gEgg yolks
45gSugar
25gwhipping cream 35%
25gFlour
25gWhole eggs
12.5gInvert sugar
12.5gPotato starch
62.5gEgg white
25gMelted butter

30gButter
30gFlour
15gBrown sugar
30ghazelnut powder
1gCinnamon
20gfinely chopped almonds
55gLotus speculoos spread
35gMilk chocolate

50gmaltosec
200gmelted white chocolate

110gEgg white
110gSugar
85gPowdered sugar

81.25gSugar
25gWater
10gGlucose
26gEgg white
29gGelatin mass
Dextrose

300gWater
150gSugar
4.5gAgar agar
2silver leaf
1vanilla bean

Preparation

  1. Bring the milk to a boil and mix in the sugar and egg yolks to make an anglaise.
  2. Cook to 82°C and remove from the heat.
  3. Add the gelatin mass.
  4. Pour the mixture over the white chocolate and mix well.
  5. Let the mixture cool to 25°C and fold in the whipped cream.
  6. Pipe the mousse into the molds and place the speculaas cremeux and cherry compote in the center.
  7. Smooth the molds. 

  1. Bring the cream, glucose, and speculaas spices to a boil and let infuse for 30 minutes.
  2. Whisk the egg yolks and sugar together and add to the boiling mixture. Cook to 82°C.
  3. Pour the cooked mixture into a bowl and add the gelatin mass and speculoos paste, mixing until smooth.
  4. Pipe the mixture into the molds and place in the freezer.

  1. Heat the cherry purée, sugar, and vanilla beans in a pan to 40°C.
  2. Mix the cornstarch with the water and whisk.
  3. Then add the cornstarch to the heated mixture.
  4. Finally, add the cherries and cook until they are slightly softer and the mixture is a bit thicker.
  5. Pour the mixture into the molds and place the mold with the speculaas cremeux inside.

  1. Infuse the vanilla beans with the cream for 15 minutes.
  2. Whip the egg yolks, whole eggs, invert sugar, and 20 grams of the sugar.
  3. Sift the flour and potato starch in carefully.
  4. Sift the infused vanilla-cream mixture and add it.
  5. Whip the egg whites and 25 grams of sugar into a meringue and fold into the mixture.
  6. Then add the melted butter. 

  1. In a mixing bowl, combine the butter, sugar, hazelnut powder, flour, chopped almonds, and cinnamon until crumbly.
  2. Spread over a baking tray and bake in a preheated oven at 160°C for 12 to 15 minutes.
  3. Spread the speculoos paste and milk chocolate over the hot crumble mixture and mix well.
  4. Spread the crispy speculaas over the vanilla sponge cake.

  1. Scoop the maltosec into a thermomix and start mixing.
  2. Slowly add the melted white chocolate and gradually increase the speed.
  3. Mix until a homogeneous powder forms.

  1. In a mixing bowl, combine the egg white and sugar over a bain-marie until 55°C. Whip until medium peaks form.
  2. Add the powdered sugar and fold it in.
  3. Pipe into shards and let dry for at least 3 hours at a temperature of 70°C.

  1. Heat the sugar, glucose, and water to 199°C in a pan.
  2. In a bowl, whip the egg white at medium speed until soft peaks form.
  3. Slowly add the heated sugar mixture while continuing to mix.
  4. When the meringue has cooled to 50°C, add the gelatin mass.
  5. Let the mixture cool while mixing until the desired consistency is reached.
  6. Pipe the marshmallow into the desired shape and sprinkle with a little dextrose.
  7. Refrigerate until serving.

  1. Bring 150 grams of water, the sugar, and the agar agar to a boil and let it cook for a few minutes.
  2. Let the mixture cool before adding the remaining water and the vanilla bean. Note: do not let the mixture set.
  3. Once everything is added, let it set in the refrigerator.
  4. Blend the mixture until smooth and strain.
  5. Add broken silver leaf and scoop the gel into a piping bag.

  1. On a plate, place the white chocolate powder with, in the center, the white chocolate sphere filled with speculaas cremeux and cherry compote.
  2. Arrange the meringue shards, the vanilla sponge cake with crispy speculaas, and the marshmallow around it.
  3. Then pipe the vanilla-silver gel onto the plate and garnish with silver leaf and, if desired, edible flowers.
  4. Use white velvet spray based on cocoa butter for a velvety look before serving.