St Nicholas Patisserie

Name: St Nicholas Patisserie
Prep time: 50 min
Cook time: 50 min
Total time: 150 min
Yield: 6
Cuisine: Switzerland
Ingredients: 40 g de purée de mandarine; 5 tsp tangerine flavouring; 1 sheet of gelatine; 30 g whole egg (whisked); 25 g caster sugar; 70 g Couverture | white; 145 g whipping cream | whipped; 6 sponge layers | white, 6 cm

White chocolate mousse with mandarin jelly

We’ve already shown you one version of the St Nicholas hat, but because it’s just so cool, we thought we’d go ahead and create another one. This time, it’s a large version and a patisserie creation. A velvety-smooth and delicious red pointed hat made of white chocolate mousse, filled with a delicate mandarin jelly and coated in red cocoa butter, perched atop a light, airy white sponge – well, is your mouth watering yet? Then off to the kitchen, put on your baking apron and let’s get started! The best bit is, you can tuck into the hat all by yourself – after all, it’s a patisserie creation, so it’s not for sharing!

As always, you’ll find the recipe right at the bottom, at the end of the post.

Key figures

Serves: 6 (patisserie)

Difficulty: Medium

Shelflife: 3 days

Mandarin jelly

Mandarin purée		40 g
Mandarin flavouring		5 tsp
Sheet gelatine		1 sheet

Chocolate mousse

Whole egg (beaten)		30 g
Granulated sugar		25 g
White couverture chocolate		70 g
Double cream \| whipped		145 g

For the composition

Sponge bases \| white, 6 cm diameter		6 pcs.
Modelling chocolate \| white		A little
Velvet spray \| red		A little
Cake glaze \| white		A little
Desiccated coconut		A little

Tangerine fruit puree 1 Kg

Ready-to-ship quantity: more than 20 pieces

CHF19.90

Tangerines aroma, 50g

Ready-to-ship quantity: 18

CHF10.50

Silicone mold hemisphere Ø 3 cm 24 pieces

Ready-to-ship quantity: more than 20 pieces

CHF19.90

Making mandarin jelly

Soak the gelatine in cold water. In the meantime, heat the mandarin purée with the mandarin flavouring in a small pan. You really only need to heat it gently over a low heat – do not let it come to the boil.

Now add the soaked gelatine and stir the mixture briefly until the gelatine has completely dissolved.

Pour the purée into 12 silicone half-sphere moulds, each 3 cm in diameter, and then place them in the freezer for at least two hours.

Lindt Couverture White 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF19.90

Whisk 30 cm

Ready-to-ship quantity: more than 20 pieces

CHF9.90

Silicone mold hemisphere Ø 6 cm 6 pieces

Ready-to-ship quantity: more than 20 pieces

CHF19.90

Making the white chocolate mousse

First, whisk the whole egg and caster sugar together until frothy. This will take a few minutes. You can now start by carefully melting the white couverture over a bain-marie. Make sure you don’t heat the chocolate to more than 40 °C.

Now add the melted couverture to your frothy egg mixture and mix everything together well. Finally, add the whipped double cream. You’ll need to fold this into the mixture using a whisk.

Velvet Spray red, 150 ml

Ready-to-ship quantity: more than 20 pieces

CHF19.90

Modeling chocolate, White

Ready-to-ship quantity: 0

CHF14.90

Cake icing white chocolate, 250 g

Ready-to-ship quantity: more than 20 pieces

CHF8.90

Composition of the patisserie and decoration

Fill a silicone hemisphere with a diameter of 7 cm about two-thirds full with the chocolate mousse.

Take the mandarin halves out of the freezer and press two halves together to form a sphere. It’s best to use a warm cake plate to help you with this. Briefly rub both surfaces of the jelly against the warm cake plate, then press them firmly together and run your finger along the seam to create a nice, round and well-sealed sphere. The warmth of the cake plate helps the two halves stick together better.

Now place the mandarin jelly ball in the centre of the chocolate mousse, spoon a little more mousse on top and smooth it out.

Now press a 6 cm wide and approx. 1 cm thick slice of sponge onto the mousse, then place the whole mould in the freezer for at least 6 hours. The tartlets must be completely frozen before you can continue with them.

Remove the frozen mousse tartlets from the silicone mould and spray them with red Velvet spray. It’s best to place them in a cardboard box first, so you don’t end up with the fine spray mist all over the kitchen.

Now knead the white modelling chocolate in your hands until it becomes soft and pliable, and shape it into six small balls.

Coat the balls with white icing, roll them in desiccated coconut and then stick them onto the top of each tartlet using the icing. Roll out the remaining modelling chocolate to a thickness of about 2 mm. Use a little baking starch or icing sugar to prevent the chocolate from sticking to the work surface.

Now cut the rolled-out chocolate into strips about 1 cm wide, then brush and sprinkle the strips with icing and desiccated coconut. Stick the strip to the bottom edge of the tartlet.