Christmas Reindeer

Christmas Reindeer

  • Good to go
  • Good for freezing
Capture the spirit of the holiday season with this striking reindeer-shaped pastry. Layers of chocolate sponge, cranberry and morello cherry confit, and smooth chocolate mousse come together on a crisp sweet shortcrust base, creating a balanced contrast of rich chocolate notes and tangy red fruit flavours. Finished with a velvety chocolate coating, a glossy red nose and delicate chocolate eyes, this festive individual dessert delivers strong visual impact and premium seasonal appeal for pastry shops, restaurants and holiday dessert collections.
Level:
Medium
Makes:
Approximately 15 small reindeer
Shelf life:
3 month Freezer, 3 days Fridge
Conservation:
Freezer or Fridge

Soft Chocolate Sponge Cake

Ingredients

Preparation

  1. Sift the dry powders together.
  2. Mix the eggs with the sugar and invert sugar.
  3. Melt the Tulsa chocolate with the oil to about 45°C.
  4. Add the dry powders to the eggs and sugar, then pour in the chocolate and oil mixture.
  5. Pour the mixture into a flexipan to a thickness of 1cm and bake for about 10 minutes at 180°C.
  6. Let cool.

Sweet Shortcrust Pastry

Ingredients

Preparation

  1. Sift the dry ingredients together.
  2. Mix the cold butter with the dry ingredients until you get a sandy texture.
  3. Add the eggs and mix without overworking.
  4. Refrigerate before use.
  5. Roll out to 2.5mm and cut out with the RUDOLPH100 cutter for the base.
  6. Bake at 160°C for about 12 minutes.

Cranberry and Raspberry Confit

Ingredients

  • 1.1 lb
    Cranberry morello cherry purée
  • 2.6 oz
    Sugar
  • 0.2 oz
    Nh pectin
  • 0.1 oz
    Agar-agar
  • 0.7 oz
    Gelatin mass (1:6 gelatin powder 200 bloom + water)

Preparation

  1. Heat the fruit purée with 50g of sugar.
  2. Add the agar-agar, pectin, and the remaining sugar.
  3. Bring to a boil for at least 1 minute.
  4. Add the gelatin mass and let cool.
  5. Break up the texture and spread onto the chocolate sponge (1cm).
  6. Freeze and cut out with the RUDOLPH100 cutter.

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