Christmas recipe inspiration
Christmas Speculoos Sticks
INGREDIENTS
COMPOSITION
12 Sticks
660 g Creme Cake batter
Royal Steensma Souplesse Cafe
Royal Steensma Souplesse Blueberry
Royal Steensma Souplesse Pistaccio
Royal Steensma Souplesse Neutral
BASIC RECIPE
Creme Cake batter
1000 g Dawn Exceptional ® Creme Cake Base Plain
350 g Egg
300 g Vegetable Oil
250 g Water
120 g Almond powder
4 g Dawn Bari Bitter Almond Aroma
6 g Dawn Speculoos Aroma powder
5 g Cinnamon
2045 g Total
12 pieces
WORKING METHOD
• Mix all the ingredients for 3 minutes on medium speed.
• Pour 55g of batter into the greased silicone forms and fit the stick.
• Bake at 180°C in a deck oven or 160°C in a fan oven for 20-23 minutes.
• Turn upside down and allow to cool down.
ASSEMBLY
• Heat the Royal Steensma Souplesse to 45-50°C and use at 4045°C.
• Dip the cake sticks into the Royal Steensma Souplesse and place onto a tray with paper.
• Take the cake stick from the tray and place it beside so that the surface stays smooth and you will not get any thick pieces.
• When the Royal Souplesse is set, decorate as on the picture.
Christmas Frangipane Fruit-and Nut Cake
INGREDIENTS
COMPOSITION
1 Cake Ø 18 cm x 5 cm
380 g Short crust dough
700 g Frangipane batter Almonds flakes
BASIC RECIPES
Short crust dough
1000 g Dawn Short crust Mix
400 g Butter or Margarine
100 g Whole Egg
1500 g Total
Frangipane-Fruit batter
1000 g Dawn Frangipane Mix
300 g Creamy Butter
250 g Egg
200 g Water
1820 g Total
180 g Royal Steensma Candied Fruit Mix
90 g Chopped Hazelnuts
90 g Raisins
6 g Dawn Belmonte Rum Aroma
2180 g Total
WORKING METHOD
• Add the Dawn Short Crust Mix, butter or margarine and egg to a mixing bowl fitted with a beater.
• Mix on slow speed until a smooth dough has formed.
• Roll out to 3,5mm thick.
• Line your tart tins and trim off any excess dough.
• Pierce the bottom.
Frangipane-Fruit batter
• Mix all ingredients with a beater at slow speed until a smooth batter has formed.
• Add the fruits and nuts at the end and mix well.
ASSEMBLY
• Fill the Frangipane-Fruit batter into the prepared short crust forms and sprinkle some almonds flakes on top.
• Bake at 180°C in a deck oven or 160°C in a fan oven for 4550 minutes.
• Allow to cool down and dust with Damcosnow.
INGREDIENTS
Base
1000 g Dawn Exceptional® Creme Cake Base Plain
350 g Whole egg
300 g Vegetable oil
250 g Water
115 g Dawn Exceptional® Compound Marc de Champagne
Coating
400 g Dawn Fondant Sublime White
200 g Royal Steensma Souplesse Neutral
20 g Water
Champagne
Christmas Cake
WORKING METHOD
4 cakes
• Mix all ingredients on medium speed for 3 minutes with a beater.
• Pour about 475 g of batter into a turban mold.
• Bake in deck oven at 160°C for 45 minutes.
ASSEMBLY
• Heat Dawn Fondant Sublime and Royal Steensma Souplesse Neutral separately to 45°C.
• Mix together and top off with water (not too much!). Ready for use, reheat if necessary. Finish as desired.
TIPS
• Coating dries very quickly, is freezer thaw resistant, easy to cut and does not stick. Coating can be reheated and used again.
• Tip: For an extra sparkling effect, add crackling sugar to the coating and use as decoration.
Christmas Ornament
INGREDIENTS
Base
750 g Short Crust Base
300 g Butter
50 g Water
Intertior
300 g Dawn Delifruit Classic Pear
Champagne bavaroise
220 g Dawn Exceptional® Fond Neutral
220 g Water 25°C
90 g Dawn Exceptional® Compound Marc de Champagne
1100 g Whipped cream unsweetened
Finish
500 g Dawn Decorgel Plus White
WORKING METHOD
Base
20 pieces
• Briefly mix all ingredients into a setting dough. Let it chill.
• Mix again and add additional water if necessary.
• Roll out to 3 mm and cut out with a serrated cutter 8 cm Ø.
• Bake in deck oven 180°C (fan oven 160°C) for 12-15 minutes.
Intertior
• Pipe the Dawn Delifruit Classic Pear into a 3 cm Ø truffle mold or spray on caps of about 15 grams. Freeze.
Champagne bavaroise
• Mix Dawn Exceptional® Fond Neutral with water, then add Dawn Exceptional® Compound Marc the Champagne.
• Fold the whipping cream in two stages.
• Pipe 80 g white chocolate bavarois into a mat of half spheres 7 cm Ø.
• Push the frozen Dawn Delifruit Classic Pear into the bavarois and brush off.
• Chill and then freeze.
Finish
• Heat Dawn Decorgel Plus White to 35°C.
• Pour a layer onto the dome pastry and place on the shortcrust base.
• Decorate as desired.
Christmas hats
INGREDIENTS
Base
750 g Short Crust Mix
300 g Butter
75 g Water
Interior
300 g Dawn Delifruit Dark Cherry
White Chocolate Bavarois
240 g Dawn Fond Chocolate White
240 g Water 25°C
1200 g Whipped cream unsweetened
Finish
500 g Dawn Decorgel Plus Neutral Dawn Strawberry Red
Marshmallow
375 g Dawn Silvia
190 g Water
60 g Dawn Sanatine R Coconut grit
20 pieces
WORKING METHOD
Base
• Mix all ingredients into a dough, then let it cool down.
• Roll out to a thickness of 3mm and cut out with a 9 cm Ø (serrated) cutter.
• Bake in deck oven at 180°C (fan oven 160°C) for 12-15 minutes.
Interior
• Pipe Dawn Delifruit Dark Cherry into a 3 cm diameter truffle mold or spray caps on about 15 grams.
White Chocolate Bavarois
• Mix Dawn Fond Chocolate White with water.
• Fold in the whipping cream in two stages.
• Pipe 80 g white chocolate bavarois into a mat of 7 cm Ø domes.
• Push the frozen Dawn Delifruit Red Cherries into the bavarois and make it smooth.
• Let it cool down and then freeze it.
ASSEMBLY
• Colour Decorgel Plus Neutral with red dye to desired colour.
• Heat up to a temperture between 40°C - 45°C.
• Pour a layer of Dawn Decorgel on the half spheres and put them on the base.
Marshmallow
• Dissolve Dawn Sanatine R in lukewarm water, then mix with Dawn Silvia.
• Whip in highest speed until firm marshmallow.
• Sprinkle coconut on a plate and pipe lanes and caps of marshmallow dough on it.
• Then sprinkle coconut over the marshmallow.
• Let it set well and then place it around and on top of the pastry.
Yuzu Coconut Christmas Bûche
INGREDIENTS
Base
850 g Dawn Exceptional® Creme Cake Base Plain
350 g Whole egg
250 g Oil
200g Water
Interior
900 g Dawn Delicream Coconut
Coconut bavaroise
155 g Dawn Exceptional® Fond
Neutral
155 g Water 25°C
70 g Dawn Exceptional® Compound Coconut
770 g Whipped cream unsweetened
Yuzu Bavaroise
400 g Dawn Exceptional® Fond
Neutral
400 g Water 25 °C
140 g Dawn Exceptional® Compound Yuzu
2000 g Whipped cream unsweetened
Finish
400 g Dawn Silvia
WORKING METHOD
Base
• Mix all ingredients on medium speed for 3 minutes with a beater.
• Spread the cream cake batter on 60 x 40 paper lined baking trays.
• Bake in a deck oven at 180°C (fan oven 160°C) for 12 minutes.
Interior
• Pipe about 300g of Dawn Delicream Coconut into an interior bûche (size 5 x 50 cm) and freeze.
Coconut bavrois
• Mix Dawn Exceptional® Fond Neutral with water.
• Fold the whipped cream through the fond in two stages.
• Pipe about 350 g of bavarois on top of the Dawn Delicream Coconut and make it smooth.
• Let it cool down and freeze it.
Coconut bavrois
• Mix Dawn Exceptional® Fond Neutral with water.
• Spatula the whipped cream through the fond in two stages.
• Fill the Bûche (size 7.5 x 50 cm) with the Yuzu Bavaroise.
• Place the interior Bûche in it and smooth out.
• Cover with the Creme Cake slice (size 7.5 x 50 cm) and freeze.
Finish
• Whisk Dawn Silvia and the water with the whisk in high speed until a firm foam forms.
• Pipe caps on the outside of the Bûche and flame off with the burner.
