Christmas Wreath

Classic Fine Foods

Classic Fine Foods

Standard Supplier 8th November 2016

Christmas Wreath

⁣Christmas Wreath by Jessica Huang from ⁣The Berkeley Hotel


  • Almond Mousse:
  • 180g Milk
  • 80g Yolks
  • 80g Sugar
  • 18 gCornflour
  • 137g Capfruit Almond Puree
  • 35g Gelatine Mass
  • 220g Whipped Cream
  • Orange Jelly:
  • 125g Capfruit Orange Puree
  • 125g Orange segments
  • 75g Sugar
  • 10g Potato Flour
  • 10g Pectin NH
  • Viennese Sponge:
  • 40g Yolks
  • 107g Whole Eggs
  • 83g Sugar
  • 67g Egg Whites
  • 27g Sugar
  • 53g T55 Flour
  • Pressed Dulcey Sable:
  • 65g Valrhona Dulcey bond chocolate 32%
  • 25g Dry Butter 84%
  • 150g Shortcrust
  • 15g Soft Brown Sugar
  • 20g Eclat d’Or
  • 0.5g Vanilla Pod
  • Rocher Glaze:
  • 300g Valrhona Caraibe dark chocolate 66%
  • 48g Grapeseed Oil
  • 40g Roasted Almond Nibs
  • Salted Caramel Cremeux:
  • 288g Cream
  • 1x Vanilla Pod
  • 18g Gelatine Mass
  • 72g Sugar
  • 1g Salt
  • 96g Yolks
  • Almond Shortcrust:
  • 45g Dry Butter 84
  • 1g Salt
  • 31g Icing Sugar
  • 11g Ground Almonds
  • 19g Whole Eggs
  • 22.5g T55 Flour
  • 66g T55 Flour
  • 5g Ground Ginger
  • Other/Decorations:
  • Valrhona Caraibe dark chocolate 66% for garnishes
  • PCB Creation Crispy Spangles Gold
  • PCB Creation Mini Crunchies Red
  • Florist Paste
  • Dust Colours
  • Gel Colour


(no method provided)

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