Reindeer Cherry Gianduja Bars

Posted by: AUI

Active Time

0 Hour
35 Minutes

Total Time

1 Hour
45 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

45.0 oz Almond Cake 1275 g Almond Cake

22.5 oz Cherry Compote 638 g Cherry Compote

40.0 oz Gianduja Intenso Dark Mousse 1133 g Gianduja Intenso Dark Mousse

Directions

Cut a strip of the Almond Cake to fit into the PCB Creation Micro Thin Dark Chocolate Bar, Rectangle (609703.) Place the cake piece inside. Top with some of the Cherry Compote. Pipe the Gianduja Intenso Dark Mousse on top and garnish with the PCB Creation Reindeer Duo, White Chocolate (616995) and the PCB Creation Maxi Crunchies.

1Almond Cake

Ingredients

4.9 oz All-purpose flour 140 g All-purpose flour

0.3 oz Baking Powder 8 g Baking Powder

0.1 oz Salt 4 g Salt

9.3 oz Granulated sugar 265 g Granulated sugar

8.0 oz California Almond Paste ( 50% almonds/ 50 % Sugar), 6.5Kg 226 g California Almond Paste ( 50% almonds/ 50 % Sugar), 6.5Kg (750064) (750064) Qty: 1

8.0 oz Butter, room temperature 226 g Butter, room temperature

0.1 oz Bitter Almond Flavoring Extract 4 g Bitter Almond Flavoring Extract (011002) (011002) Qty: 1

10.6 oz Egg 300 g Egg

Directions

Sift the flour, baking powder and salt together and set it aside. In a food processor pulse the sugar and the almond paste together until combined. Add in the butter and pulse until the mixture is creamy and fluffy. Add in the almond flavoring and pulse until combined. Slowly incorporate the eggs, one at a time, stopping to scrape down the bowl if necessary. Add in the flour mixture in two parts, pulsing after each addition until the mixture is smooth. Spread onto a half sheet pan lined with greased parchment paper. Bake at 325˚F/163˚C for 12 to 15 minutes or until golden brown. Allow to cool to room temperature before using.

2Cherry Compote

Ingredients

7.1 oz Cherry, pitted 201 g Cherry, pitted

14.2 oz FROZEN PUREE, MORELLO CHERRY, 1 KG 401 g FROZEN PUREE, MORELLO CHERRY, 1 KG (655011) (655011) Qty: 1

1.1 oz Granulated sugar 30 g Granulated sugar

0.1 oz Cinnamon 2 g Cinnamon

0.3 oz Sheet Gelatin Gold (500 sheets), bloomed 8 g Sheet Gelatin Gold (500 sheets), bloomed (018040) (018040) Qty: 1

Directions

Combine the cherries, cherry puree, sugar, and cinnamon in a sauce pot and bring to a boil. Reduce to a simmer. Stir occasionally allowing the cherries to cook through. Cook for about 10 minutes. Add the bloomed gelatin stir to dissolve. Cool before using.

3Gianduja Intenso Dark Mousse

Ingredients

0.3 oz Sheet Gelatin Gold (500 sheets) 8 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

8.8 oz Whole milk 250 g Whole milk

13.2 oz Gianduja Intenso Dark Hazelnut, Bar 375 g Gianduja Intenso Dark Hazelnut, Bar (750109) (750109) Qty: 1

17.6 oz Heavy cream, whipped to soft peaks 500 g Heavy cream, whipped to soft peaks

Directions

Bloom the gelatin in cold water. Bring the whole milk to a boil then pour over the gianduja which is slightly melted. Emulsify the two together. Add in the bloomed gelatin. Cool before folding in the whipped cream.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Fruits (citrus, tropical, berries, etc.)
Nuts
Others
Vanilla

Texture Profile

Soft
Dense
Chewy

Temperature Profile

Room Temperature