- 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
Christmas Wreath
Christmas Wreath
Christmas Wreath by Jessica Huang from The Berkeley Hotel
Ingredients
Method
(no method provided)
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
