Christmas Baubles by Jess Lemon

Christmas

Recipes

Christmas Baubles by Jess Lemon

Duration: Servings: Level:
75 min
30 people
Medium

Ingredients

CHOCOLATE SABLE PASTRY TART SHELL Amount
Butter125g
Plain flour180g (1 cup)
Icing sugar50g (⅓ cup)
Almond meal30g (¼ cup)
Cocoa powder25g (¼ cup)
Egg yolk1
Vanilla1 tsp
SALTED CARAMEL Amount
Caster sugar155g (½ cup)
Water60g (¼ cup)
Double cream or thickened cream125g (½ cup)
Vanilla bean paste1 tsp
Butter15g
Sea salt flakes½ tsp
NUTELLA GANACHE amount
Milk chocolate125g
Dark chocolate125g
Thickened cream225g
Nutella80g
Butter75g
Salt½ tsp
ASSEMBLY Amount
Ferrero Rocher30
Glucose syrup, in a piping bag40g
CHOCOLATE STRING Amount
Compound baking dark chocolate, roughly chopped250g
Gold luster dust, for dustingOptional
LIQUORICE TOPS Amount
Chocolate coated black liquorice bullets10
Gold luster dust for dustingOptional
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Christmas Baubles by Jess Lemon ~ step by step

  1. CHOCOLATE SABLE PASTRY TART SHELL

    • Preheat oven to 180 degrees Celsius. Place the plain flour, icing sugar, almond meal and cocoa powder into a food processor. Blitz to combine.
    • Add butter and pulse until a bread crumb consistency.
    • Add in egg yolk and vanilla, pulse until a dough forms.
    • Roll out the dough in between two sheets of baking paper to 2mm thickness.
    • Freeze for 30 minutes.
    • Grease tart rings, slice 2cm wide and 8cm long strips of the rolled out pastry.
    • Mould the strips into the rings and cut a 2cm diameter disc of pastry for the base of the pastry.
    • Chill the moulded tart rings in the freezer for 30 minutes.
    • Blind bake for 12 minutes, remove the baking beans and bake for a further 5-8 minutes. Cool completely. Store in an airtight container. (Keeps in an airtight container for 2 months).
  2. SALTED CARAMEL

    • Place the sugar and water into a saucepan over medium to low heat. Bring the mixture to an amber colour, swirling every now and then “DO NOT STIR”.
    • Meanwhile bring cream and vanilla bean paste to a simmer over medium to low heat.
    • Once the sugar mixture has come to an amber colour, slowly add in the cream swirling gently until well incorporated.
    • Remove from the heat and add in the butter and salt, using a stick blender and blend until well combined (Optional). Pour the mixture into a bowl and allow to cool down completely.
  3. NUTELLA GANACHE

    • Place the milk chocolate and dark chocolate in a microwave safe bowl, melt in the microwave in 30 second bursts.
    • Meanwhile bring cream to a simmer.
    • Remove from the heat and pour the cream onto melted chocolate, using a spatula mix until well combined.
    • Add in the Nutella and salt. Using a stick blender, blend in the butter until smooth. Pour into a piping bag.
  4. CHOCOLATE STRING

    • Melt the chopped dark chocolate in the microwave in 30 second bursts until completely melted.
    • Pour the melted chocolate into a piping bag. Snip a very small slit off the tip of the piping bag.
    • Carefully pipe a loop on a flat baking sheet and repeat to make 30 strings, make extra just in case.
    • Allow to cool down and harden before gently brushing the surface with luster dust.
  5. LIQUORICE TOPS

    • Crumble the chocolate coating off the liquorice,
    • Cut each tube of liquorice into 3-4 tint cylinder of 4mm tall
    • Dust them lightly with luster dust and set aside
  6. ASSEMBLY

    • Pipe a thin layer of salted caramel on the bottom of the baked tart shells.
    • Cover the caramel with Nutella ganache just below the brim and set aside in the fridge to set for 15-20 minutes or until the ganache has set
    • Place a Ferrero Rocher on top of the chilled tart.
    • Pipe a small dollop of glucose syrup on the top of the Ferrero Rocher and press a Liquorice top to resemble the tops of a Christmas Bauble
    • Lastly, carefully peel off the chocolate string off the baking paper and pipe a dollop of glucose syrup on top of the liquorice to help stick the string in place and enjoy your homemade edible ornament.
  7. TOOLS & EQUIPMENT

    Food processor, 2 Saucepans, Stick blender (optional), Measuring scales, Rubber spatula, Piping bags, Tart rings (2cm diameter), Palette knife, 3 Mixing bowls, Rolling pin, 1 Baking tray

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