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).
