Christmas tree balls pistachio set
Coordinated set for creative baking and decorating
11% Rabatt
Christmas tree balls pistachio set
Coordinated set for creative baking and decorating
Article no.:
21075
Use this chocolate set to make Christmas baubles with a pistachio filling. It includes a Christmas-bauble chocolate mould and premium German Lubeca dark chocolate couverture. Pistachio flavouring paste and raspberry crunch pearls are provided for the mascarpone filling, together with a piping bag and a detailed instruction card.
The second image shows all items included in this great-value set.
Exact contents of the set, including detailed product and food information:
Pistachio flavouring paste 100g
Lubeca dark chocolate callets 400g
Valrhona raspberry crunch pearls 30g
Christmas-bauble chocolate mould
1 large disposable piping bag
Recipe card
Ingredients (for 5 baubles)
400g Lubeca dark chocolate callets
For the filling:
250g mascarpone*
100g cream*
75g cream quark*
30g sugar*
30g pistachio flavouring paste
50g raspberries*
For decorating:
75g crumbled biscuits, e.g. speculoos*
30g Valrhona raspberry crunch pearls
Star anise and rosemary, optional*
*These items are also required and are not included.
First polish the Christmas-bauble mould with cotton wool to remove dust and grease. Add a little tempered couverture to the mould cavities and spread it around with the back of a spoon. Tap the mould on the worktop several times to release air bubbles. Pour out the excess couverture and scrape the mould clean with a palette knife or dough scraper. Place the mould opening-side down on baking paper or a silicone baking mat, then turn it over again after approx. 1 minute to prevent heat from building up. Allow the chocolate to set completely. The hemispheres can be released from the mould after approx. 1 hour.
For the cream, first whip the cream until stiff. Quickly stir the cream quark, pistachio flavouring paste and sugar into the mascarpone until smooth, then fold in the whipped cream. Transfer the cream to a piping bag and cut off the tip. Half-fill the chocolate hemispheres with the cream, then press 23 raspberries into the mixture. Add more cream until it reaches approx. 5mm below the rim.
To seal the baubles, gently warm a frying pan. Place the filled hemispheres in the pan cut-side down and carefully melt the edges, then quickly join two halves to form a sphere. Place the bauble on a dessert plate. Scatter biscuit crumbs and Valrhona raspberry crunch pearls around it for a crunchy finish. For an especially festive appearance, decorate the baubles with metallic food colouring, star anise and rosemary.
Tip: If you are not yet confident about tempering, we recommend our couverture tempering guides.
The second image shows all items included in this great-value set.
Exact contents of the set, including detailed product and food information:
Pistachio flavouring paste 100g
Lubeca dark chocolate callets 400g
Valrhona raspberry crunch pearls 30g
Christmas-bauble chocolate mould
1 large disposable piping bag
Recipe card
Ingredients and preparation
Ingredients (for 5 baubles)
400g Lubeca dark chocolate callets
For the filling:
250g mascarpone*
100g cream*
75g cream quark*
30g sugar*
30g pistachio flavouring paste
50g raspberries*
For decorating:
75g crumbled biscuits, e.g. speculoos*
30g Valrhona raspberry crunch pearls
Star anise and rosemary, optional*
*These items are also required and are not included.
Preparation
First polish the Christmas-bauble mould with cotton wool to remove dust and grease. Add a little tempered couverture to the mould cavities and spread it around with the back of a spoon. Tap the mould on the worktop several times to release air bubbles. Pour out the excess couverture and scrape the mould clean with a palette knife or dough scraper. Place the mould opening-side down on baking paper or a silicone baking mat, then turn it over again after approx. 1 minute to prevent heat from building up. Allow the chocolate to set completely. The hemispheres can be released from the mould after approx. 1 hour.
For the cream, first whip the cream until stiff. Quickly stir the cream quark, pistachio flavouring paste and sugar into the mascarpone until smooth, then fold in the whipped cream. Transfer the cream to a piping bag and cut off the tip. Half-fill the chocolate hemispheres with the cream, then press 23 raspberries into the mixture. Add more cream until it reaches approx. 5mm below the rim.
To seal the baubles, gently warm a frying pan. Place the filled hemispheres in the pan cut-side down and carefully melt the edges, then quickly join two halves to form a sphere. Place the bauble on a dessert plate. Scatter biscuit crumbs and Valrhona raspberry crunch pearls around it for a crunchy finish. For an especially festive appearance, decorate the baubles with metallic food colouring, star anise and rosemary.
Tip: If you are not yet confident about tempering, we recommend our couverture tempering guides.
Zutaten: See single items
Food company:
Cake-Masters
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