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MAKES 6 CHRISTMAS TREES
Recipe Step by Step
Step01
PEANUT AND JIVARA 40% WHIPPED GANACHE
380g Heavy cream 36%
45g Invert sugar
115g Pure peanut paste
145g 70% PEANUT PASTE
115g JIVARA 40%
1020g Heavy cream 36%
Heat the smaller portion of cream with the invert sugar.
Gradually pour the hot mixture over the peanut pastes and melted chocolate, taking care to form a smooth emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the larger portion of cold cream. Mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Whisk until the consistency is thick enough to use in a piping bag.
Gradually pour the hot mixture over the peanut pastes and melted chocolate, taking care to form a smooth emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the larger portion of cold cream. Mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Whisk until the consistency is thick enough to use in a piping bag.
Step02
CHOUX PASTRY
330g Mineral water
330g Milk
13g Fine salt
13g Sugar
260g European-style butter
390g Bread flour
660g Eggs
In a saucepan, bring the water, milk, butter, salt, sugar and butter to a boil. Sift the flour.
Add the flour to the liquid, then put the mixture on a high heat to get rid of the liquid content.
Take it off the heat and gradually incorporate the eggs.
Pipe out the choux pastry.
Put the choux pastry in a fan-assisted oven at 300°F (150°C) with the door slightly ajar, then immediately bring the temperature down to 285°F (140°C).
Bake for 25 minutes, then bring the temperature back up to 340°F (170°C) for approx.
10 minutes.
Add the flour to the liquid, then put the mixture on a high heat to get rid of the liquid content.
Take it off the heat and gradually incorporate the eggs.
Pipe out the choux pastry.
Put the choux pastry in a fan-assisted oven at 300°F (150°C) with the door slightly ajar, then immediately bring the temperature down to 285°F (140°C).
Bake for 25 minutes, then bring the temperature back up to 340°F (170°C) for approx.
10 minutes.
Step03
CARAMELIZED PEANUTS
240g Salted roasted peanuts
120g Sugar
35g Water
1g Fleur de sel
Roughly chop the peanuts. Cook the sugar and water at 240°F (115°C).
Add the peanuts and fleur de sel to the sugar syrup. Break up the mixture then cook until caramelized. Turn it out onto a tray and leave it to cool.
Add the peanuts and fleur de sel to the sugar syrup. Break up the mixture then cook until caramelized. Turn it out onto a tray and leave it to cool.
Assembly and finishing
SQ JIVARA 40%
SQ Caramelized peanuts
SQ COCOA BUTTER
SQ Confectioner’s sugar
SQ 70% PEANUT PASTE
Make the whipped ganache and caramelized peanuts and set them aside.
Line the outside of six 13cm rings, six 9cm rings and six 6cm rings with baking paper.
Make the choux pastry and use a 12mm plain round nozzle to pipe out:
- a ring of choux buns (each approx. 2cm) around the 13cm rings
- a ring of 14 choux buns around the 9cm rings
- a ring of 8 choux buns around the 6cm rings
- 6 individual choux buns for the top of the Christmas trees
Spray a fine layer of melted COCOA BUTTER onto the choux buns and sprinkle them with confectioner’s sugar before putting them in the oven.
Use some pre-set JIVARA chocolate to mold some Christmas trees (ref.3923). Sprinkle each mold with approx. 20g of caramelized peanuts.
Mold 3 rings (16cm, 13cm and 9cm, ref.3922) of JIVARA chocolate.
Spread a fine layer of JIVARA chocolate between 2 sheets of dipping paper and cut this into 2cm circles.
Leave to set.
Assembly:
Cut off the upper part of each pastry ring and fill their bases with 70% PEANUT PASTE and some caramelized peanuts. Beat the JIVARA and peanut whipped ganache and pipe balls of it into each choux bun using a 20mm plain round nozzle.
Put the upper part of each choux back in place, sprinkle them with confectioner’s sugar, and finish off with the round JIVARA chocolate decorations (see photo).
Finishing:
Turn over the chocolate rings and put the choux rings in place.
Put the rings onto the Christmas tree and tilt them at a slight angle.
Finish off with a choux bun on top of the Christmas tree (see photo).
Meet the Chef
Pastry Chef at Tain l’Hermitage
Antoine Michelin
I decided to add a beautiful finishing touch to the traditional Christmas tree by combining the delicious flavor of a Paris-Brest with the fun of a shareable dessert.
Learn more