CARMA® Santa Belly Entremet

Whisk the almond paste and eggs until smooth. Add melted butter, sifted flour, cocoa powder and baking powder and fold in carefully.
Spread on a FLEXIPAN® mat (24 x 35cm) and bake at 165°C for approx. 20 minutes. Let cool down.

Bring the cream and salt to the boil. Caramelize the glucose and sugar and add the clarified butter.
s soon as the butter has melted completely, add the cream with the salt. Add gelatin and pour the mixture over the chocolate.
Mix everything well with a hand mixer. Fill into silicone molds and place in the freezer.

CAUTION, it is a semi-solid cream that must be flash frozen before falling.

Heat milk and egg yolks to 85°C.
Add gelatin.
Pour the mixture over the Carmaduja mass and the melted couverture (35°C) and homogenize well.
At a temperature of 35°C, fold in the half-whipped cream. Fill into a piping bag.

Make an English cream with cream, egg yolk and sugar. Add the soaked gelatine, pour over the couverture and homogenize well.
Allow to cool to approx. 25°C before folding in the whipped cream.

To achieve the velvety look, spray the buche with red-colored cocoa butter while it is frozen.