While there still seems to be plenty of time until the holidays, I opened up my Christmas cake season a long time ago. But time passed so quickly. So I want to give you great recipes that will help you plan this year’s Christmas Cakes in no time.
Ingredient
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1 teaspoon
1 egg (without shell) 53g
(Chocolate grind, powder before sifting)
● Finished cake size (18cm * 18cm * 5cm)
● Joconde Chocolate Cookies
(Mold 29cm * 38cm)
2 eggs
50 g sugar (4 tablespoons)
3ml vanilla extract
65 g almond flour (1/3 cup + 1 tablespoon)
15 g all-purpose flour (2 tablespoons)
17g cocoa powder (3 tablespoons)
2 egg whites
35g sugar (2 tbsp + 2 tbsp)
15g unsalted butter (1 tablespoon)
● Dark chocolate mousse ice cream
2 yolks 2
25g sugar (2 tablespoons)
70g milk (1/4 cup)
70g heavy cream (1/4 cup + 2 teaspoons)
3ml vanilla extract
4g powdered gelatin (1/2 tbsp)
20 g water (1 tbsp + 1 tbsp)
210g dark chocolate (1/2 cup + 1/3 cup)
325g whipped cream (1 cup + 1/3 cup)
♥ Caramel Mousse
58g sugar (4 tbsp + 1/2 tbsp)
20g starch syrup (or glucose) (1 tablespoon)
20 g water (1 tbsp + 1 tbsp)
27 g water (1 tbsp + 2 tbsp)
3 g gelatin
[3g powdered gelatin (2 tbsp)
+ 15g water (1 teaspoon + 2 teaspoons)]
25g condensed milk (1 tbsp + 2 tbsp)
140 g heavy cream (1/2 cup + 1 teaspoon + 1 teaspoon MSG)
syrup
35 g water (1 tbsp + 1 tbsp)
15 g sugar (1 tablespoon)
5 ml rum (1 teaspoon)
● Dark Chocolate Mirror Enamel
25 g water (1 tbsp + 2 tbsp)
50g sugar (1/4 cup)
50g starch syrup (1/4 cup + 1 teaspoon)
32g sweetened condensed milk (2 tbsp)
4g powdered gelatin (1/2 tbsp)
+ 20g water)
