Samichlaus Patisserie: Hat made of white mousse with mandarin heart
White chocolate mousse with mandarin Jelly
The Samichlaus hat is simply too lovely, so this time it comes in a large size and as a patisserie.
A red pointed hat made of white chocolate mousse, filled with mandarin Jelly, sprayed with red Velvet effect spray and topped with a coconut pompom, on a light white sponge.
The best part: the hat is a patisserie you don't have to share.
Ingredients
For the chocolate mousse
For assembly
Step by step
Mandarin jelly
Cook the jelly
Soak the gelatine in cold water. Warm mandarin puree and liquid aroma over low heat, without boiling, and dissolve the squeezed-out gelatine in it.
Mandarin fruit puree 1 kg
Mandarin liquid aroma, 50 g
Freeze
Fill the jelly into 12 hemispheres Ø 3 cm and freeze for at least 2 hours.
Silicone mold hemisphere Ø 3 cm, 24 pieces
White chocolate mousse
Whip the egg
Whip whole egg and sugar until foamy, for a few minutes. Melt the White couverture over a water bath, at no more than 40 °C.
Lindt couverture white 0.5 kg
Mousse
Stir the couverture into the egg mixture and fold in the whipped cream with a Whisk.
Assembling
Jelly balls
Fill the Hemisphere mold Ø 7 cm two thirds full with mousse. Briefly rub two jelly halves each over a warm cake tin and press them together into a ball.
Silicone mold Hemisphere Ø 7 cm, 6 pieces
Filling
Place the jelly ball in the centre of the mousse, cover it with a little mousse and smooth it out. Press a sponge disc Ø 6 cm, 1 cm thick, on top and freeze everything for at least 6 hours.
Velvet effect spray
Remove the frozen mini cakes from the mold and spray them in a box with red Velvet effect spray.
Velvet effect spray red, 150 ml
Topping and border
Knead the modeling chocolate until soft and shape 6 balls. Brush them with cake icing, roll them in coconut and stick them on top. Roll out the rest 2 mm thick, cut 1 cm wide strips, brush them with icing and coconut, and stick them around the bottom of the mini cake.
Modeling chocolate, white
Cake icing white chocolate, 250 g
st nicholas patisserie
Ingredients
For the mandarin jelly
For the chocolate mousse
For assembly
Preparation
- Jelly: Warm the mandarin purée and aroma, add gelatine, freeze in hemispheres Ø 3 cm.
- Mousse: Whisk whole egg and sugar until foamy, fold in white couverture and whipped cream.
- Assembly: Mousse into the 7 cm hemisphere, jelly sphere, sponge, freeze for at least 6 hrs; spray red, coconut pompom and edge.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team, in exactly the sizes this recipe was tested with.
Ingredients
Mandarine fruit puree 1 kg
Mandarin Liquid aroma, 50g
Professional Leaf gelatine, 150 pieces
Lindt Couverture White 0.5 kg
Modeling chocolate, White
Velvet effect spray red, 150 ml
Cake icing white chocolate, 250 g
Accessories
Silicone mold hemisphere Ø 3 cm, 24 pieces
Silicone mold hemisphere Ø 7 cm, 6 pieces
Cake turntable Ø 27.5 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100*
So gelingen sie garantiert
Only fully frozen tartlets can be unmoulded cleanly and sprayed evenly.
Placing them on a warm cake tin joins the jelly halves into a round ball.
Do not heat white couverture above 40 °C, otherwise the mousse will become grainy.
Frequently asked questions
Yes, without decoration they keep frozen for up to 2 months.
You can also coat the tartlets with red icing.
In the fridge for up to 3 days.
Print recipe
Choose what should appear on the printout.
Related products
Rotating cake plate Ø 27.5 cm
Lindt Couverture White 0.5 kg
Modeling chocolate, White
Cake icing white chocolate, 250 g
Silicone mold hemisphere Ø 7 cm, 6 pieces
Tangerines aroma, 50g
Silicone mold hemisphere Ø 3 cm 24 pieces
Tangerine fruit puree 1 Kg
Velvet Spray red, 150 ml
Professional leaf gelatine, 150 pieces
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