SANTA’S FAVOURITE

Combine the flour with the butter. Add egg yolks and icing sugar until you get the consistence of the dough. Cut as desired and cool in the refrigerator. Bake in an oven preheated to 180 ° C for about 12 minutes.

Preheat oven to 180 degrees. Mix the almond flour with the icing sugar (1). Sift the flour through a sieve. Whip the butter with the paddle attachment. Gradually add the almond flour and icing sugar. Add one egg and the yolks, whisking well each time, beat for 2 minutes. Then add the milk and orange paste. In the other bowl, beat the egg whites until foam, add the icing sugar(2) and keep whisking until stable. Gently combine the whipped egg whites with the butter preparation. Add bergamot purée, orange slices cut in small pieces and flour. Place on a baking sheet. Lower the oven temperature to 150 degrees and bake until ready. About 15 minutes.

Soak gelatin in water. Reserve. Heat the cream with the orange paste. Add egg with sugar and reheat to 82 ° C. Add soaked gelatin. After cooling down to 45 ° C, add the butter and blend. Pour into a mold and freeze.

Soak gelatin in water. Reserve. Boil an infusion, add the soaked gelatin and pour into the chocolate. Mix well. After cooling down to 30 ° C, mix with the whipped cream. Pour half of preparation in the molds, put the frozen “cremeux” in the center, cover with mousse and finish with orange cake. Freeze.

From sugar, water and glucose, cook a syrup at a temperature of 103 degrees. Soak the gelatin in the water. Add white chocolate, condensed milk and soaked gelatin. Mix with a blender. Add titanium white and red colorant. Cover the frozen products with the shining coating at a temperature around 30 degrees.