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

10.1 oz

Whole egg(s)
3.0 oz

Invert sugar
5.1 oz

Sugar
3.0 oz

American Almond Nut Flours - Almond Flour Blanched - 25# carton
4.8 oz

Cream 35%
5.1 oz

All purpose flour
0.4 oz

Baking powder
1.9 oz

Van Leer Tulsa 54% Semi-Sweet Chocolate
1.1 oz

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
3.0 oz

Grapeseed oil
0.1 oz

Salt

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

7.1 oz

All purpose flour
0.7 oz

Cornstarch
4.4 oz

Icing sugar
0.1 oz

Fine salt
4.4 oz

Unsalted butter
1.8 oz

Eggs
1.8 oz

American Almond Nut Flours - Almond Flour Blanched - 25# carton
Q.S.

Madagascar vanilla powder prova

Sift the dry ingredients together.
Mix the cold butter with the dry ingredients until you get a sandy texture.
Add the eggs and mix without overworking.
Refrigerate before use.
Roll out to 2.5mm and cut out with the Silicomart RUDOLPH100 cutter for the base.
Bake at 160°C for about 12 minutes.
Garnish with MADAGASCAR BOURBON VANILLA POWDER

1.1 lb

Cranberry morello cherry purée
2.6 oz

Sugar
0.2 oz

Pectin nh
0.1 oz

Agar-agar
0.7 oz

Gelatin mass (1:6 gelatin powder 200 bloom + water)

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

1.8 oz

Whole milk 3.25%
1.8 oz

Cream 35 %
0.4 oz

Sugar
0.7 oz

Egg yolks
0.5 oz

Gelatin mass (200 bloom; 6:1)
3.5 oz

Van Leer Kenosha 32% Milk Chococolate
2.6 oz

Van Leer Tulsa 54% Semi-Sweet Chocolate
6.2 oz

Cream 35%

Make a crème anglaise and add the gelatin mass.
Pour over the chocolates and blend.
Whip the 175g of cream to a soft texture.
Pour over the chocolate base at about 30°C and mix to obtain a smooth, homogeneous mousse.
Pour into the RUDOLPH100 Silikomart silicone mold.
Pour about 30g of chocolate mousse.
Insert the insert.
Place in the freezer.
Once frozen, unmold and spray with a mixture of 50% cocoa butter and 50% Kenosha chocolate.
Place on the sweet shortcrust base.
Decorate with a red ball for the nose and make the eyes with white and dark chocolate.

Coat the silicone mold with a mixture of TULSA chocolate and 10% grapeseed oil, previously tempered.
Pipe approximately 30 g of chocolate mousse into each mold.
Insert the filling.
Place in the freezer.
Once frozen, unmold and spray with a mixture of 50% cocoa butter and 50% Kenosha chocolate, then place on the sweet tart dough.
Decorate with a red chocolate sphere for the nose and create the eyes using white and dark chocolate.