Recipe Shooting Star Stollen

To prepare this dish

Ingredient list

Almond génoise

405 g eggs
430 g almond paste 50%
85 g plain flour (T55, approximately 11% protein)
9 g baking powder
130 g Elle & Vire gourmet butter 82% FAT
75 g flaked almonds

Berry compote

300 g raspberry puree
250 g blackcurrant puree
350 g raspberry nibs
130 g sugar (A)
10 g pectin NH
35 g sugar (B)
1,5 g xanthan gum
56 g gelatine mass (8 g 200 Bloom gelatine + 48 g water)

Berry almond paste

265 g almond paste 50%
134 g berry compote
5 g lemon juice

Almond milk

960 g milk
500 g almond paste 50%
37 drops bitter almond flavouring

Glucose meringue

190 g glucose syrup
112 g egg whites

Sublime almond milk mousse

1330 g almond milk infusion
130 g egg yolks
170 g gelatine mass (25 g 200 Bloom gelatine + 145 g water)
90 g white chocolate
665 g Sublime, Cream with Mascarpone
265 g glucose meringue

Crystallised almonds

150 g chopped almonds
50 g water
100 g granulated sugar

White chocolate almond dipping mixture

1 kg white chocolate
300 g cocoa butter
50 g grape seed oil
250 g crystallised almonds

Glaze

300 g hot neutral glaze
30 g water

White chocolate spraying mixture

150 g white chocolate
150 g cocoa butter

Sublime decoration

500 g Sublime, Cream with Mascarpone
40 g sugar

Vanilla white chocolate stars

300 g white chocolate
1 vanilla pods

Elle & Vire products used

Elle & Vire gourmet butter 82% FAT

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Almond génoise

   Roast the sliced almonds at 150 °C in a convection oven for approximately 10 minutes. Mix the almond paste with the eggs in a food processor, then
   whip to the ribbon. Add the sifted together flour and baking powder, followed by the melted butter at 45 °C.
2. 2

   Berry compote

   Heat the fruit purees with the raspberry pieces. At 40 °C, add the sugar (A) combined with the pectin. Bring to the boil. Add the gelatine mass followed by the combined xanthan gum and the sugar (B). Set aside and let cool.
3. 3

   Berry almond paste

   Process all ingredients together in a food processor.
4. 4

   Almond milk

   Bring the milk to the boil and pour on the almond paste. Add the extract, blend well with a hand mixer and let infuse.
5. 5

   Glucose meringue

   Combine the egg whites and glucose syrup. Warm to 40 °C in a double boiler and beat with the whisk attachment.
6. 6

   Sublime almond milk mousse

   Heat the almond milk infusion, pour over the egg yolks and heat to 82 °C. Add the gelatine mass and white chocolate and blend with a hand mixer. At 20 °C, add the whipped Sublime and the glucose meringue.
7. 7

   Crystallised almonds

   Roast the chopped almonds at 150 °C in a convection oven for approximately 10 minutes. Heat the sugar and water to 117 °C. Stir in the almonds and crystallise. Set aside and let cool.
8. 8

   White chocolate almond dipping mixture

   Melt the white chocolate with the cocoa butter. Add the grapeseed oil and the crystallised almonds.
9. 9

   Glaze

   Combine the ingredients and bring to the boil.
10. 10

    White chocolate spraying mixture

    Melt the white chocolate with the cocoa butter, heating to 45 °C.
11. 11

    Sublime decoration

12. 12

    Vanilla white chocolate stars

    Scrape the vanilla bean and add the seeds to the melted white chocolate. Temper and spread thinly between two guitar sheets. Let crystallise slightly, cut out with a starshaped cookie cutter and curve the stars in the bottom of a log cake mould.
13. 13

    Assembly

    Spread the almond genoise on a Silpat mat into a 35.5 x 55 cm frame. Sprinkle with 75 g of sliced almonds, remove the frame and bake in a 160 °C convection oven for approximately 20 minutes. Let cool. Spread 800 g of berry compote on the almond genoise (sliced almond side). Place in the freezer and cut into 12 22 x 7-cm rectangles, trimming the corners. Pipe the berry almond paste into Ø1.5 cm rhodoid tubes. Place in the freezer and cut into 22-cm long inserts. Pipe 300 g of Sublime almond mousse into the base of the mould. Line the sides and insert a tube of berry almond paste, press down gently and cover with 50 g of mousse. Top with a first rectangular insert and cover with 100 g of mousse. Top with a second rectangular insert and smooth the top. Place in the freezer. Unmould the log cakes, spray each with a thin layer of glaze and return to the freezer. Spray with the white chocolate spraying mixture. Dip the base of the cakes into the white chocolate almond dipping mixture heated to 35 °C up to a height of approximately 2.5 cm. Whip the Sublime with the sugar and pipe three balls onto the tops of each log cake. Decorate with silver flakes and three vanilla white chocolate stars.
    Chef's tip

    Spraying a layer of glaze before spraying the white chocolate mixture is very important to prevent the mousse from splitting.

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