Christmas Ball Sugar Glass Dome
Introduction: Christmas Ball Sugar Glass Dome
Christmas is approaching, and I was thinking about a way to bring more excitement to the table. That's how the idea for the Christmas Ball Sugar Glass Dome came to me. It's quite participatory, and it'll undoubtedly put a smile on everyone's face at the table. Its multi-component structure brings Christmas and the melancholic emotions of summer together. See below all the components:
* Chocolate semi-spheres
* Pineapple egg cream
* Cinnamon apple cake
* Vanilla chocolate chip cake
* Dried Pineapple fruit
* Candy crunches
* Sugar Glass Dome
* Base of biscuit and walnut crunches
Step 1: Tempered Chocolate
In a metal or plastic bowl, melt 100g semi-sweet chocolate (two-thirds of the chocolate) over a double boiler. Allow the steam from the boiling water to melt the chocolate as you vigorously stir. Because movement helps the building of chocolate crystal compounds, tempering the chocolate necessitates movement. Remove it from the fire and stir in the remaining one-third of the chocolate—in my case, 50g. Combine the chocolate and stir until it is completely melted (43-45°C). Then, using the spatula, begin extending the chocolate (check the video for a reference).
Place 1 tsp of chocolate in a silicone spherical mold. While the chocolate spreads, take the mold and begin turning it. Make certain there aren't any gaps! Then turn it upside down over the bowl with chocolate, allowing the leftover chocolate to drip off, as we want thin chocolate. Clean the borders with a knife and store them in the fridge for at least 45 minutes to cool the chocolate.
Remove the chocolate by inverting the mold on a clean surface, pressing down, and removing the semi-sphere. Refrigerate it until you're ready to assemble the dessert.
Make two 5 cm x 30 cm cooking paper pieces by smearing three spoons of chocolate on one and then putting the other on top. Refrigerate the stipe for at least 1 hour after transferring it to the 8cm ring. Your stripe is now complete.
Step 2: Cake
Cinnamon Apple Cake:
Peal an apple and grate it. Mix an egg, 130 g. of sugar, 50 ml of sunflower oil, 1 t.s. of baking powder, 1/2 t.s. of vanilla and 1 t.s. of cinnamon. 136
Finally, add 130 g of flower.Mix well and put in a baking tray. Bake for 20–25 minutes at 180°C.Cool it down and cut it into pieces with the help of the 8cm ring. The height of the piece should be no more than 1 cm, and you can use a bread knife for that purpose.
Vanilla Cake with Chocolate Chips (Vanilla Cake with Chocolate Chips)
In a bowl, whisk together 1 egg and 100g sugar. Mix in 50 g of sunflower oil thoroughly. Add 6 g vanilla extract, 100 g flowers, and 1 tsp baking powder to the mixture. Before adding the chocolate chips, properly incorporate all of the ingredients. Transfer the batter to a baking tray and bake for 15-20 minutes at 180°C. Allow it to cool before cutting it into pieces with the 5 cm ring. The piece's height should be no more than 1.2 cm, and you can do this using a bread knife.
Step 3: Pineapple Egg Gream
In a pan, combine 150ml almond milk, 1 egg yolk, and 3 tbsp corn starch. Cook it on medium heat to begin with. Add 30 ml pineapple juice after the cream begins to tick. I used pineapple juice from a can. Continue to stir until the cream is smooth and silky. Then let it cool, or the chocolate sphere will melt.
Step 4: Pineapple Slice
Cut a piece of canned pineapple if it doesn't fit inside the 8cm ring. Then, to dry it out, drape it over some kitchen paper and add another layer on top. It should be refrigerated for at least 3 hours.
Step 5: Christmas Candy Stick Crunches
Place a Christmas candy stick in a plastic bag and seal it. Break it until it crunches into small pieces.
Step 6: Glucose - Sugar Glass Dome Preparation
*This is a preparation step for the sugar glass dome.
In a nonstick pan over medium heat, combine 100 g sugar, 75 ml water, 1 teaspoon lemon juice, and a pinch of salt. Stir until all of the sugar has melted, then bring to a boil for 2-3 minutes. Put a few drops of cold water into the cup of cold water with the help of a spoon. Check to see if the drops form a little, soft ball (check the video for reference). The glucose is finished when such a little ball forms.
You'll need 50 grams of glucose. 891