Le Bonhomme de Noël by Koppert Cress

Viennese sand cake with Paztizz tops

• 125 g softened butter
• 50 g icing sugar
• 20 g egg whites
• 7 g Paztizz tops powder
• 150 g T45 flour

1. Using a mixer with a flat beater, mix together the softened butter, icing sugar and Paztizz tops powder.
2. Add the egg whites and sifted flour. Do not overwork the dough.
3. Roll out the dough to 2 mm thick and cut out shapes using a cookie cutter.
4. Bake in a fan oven at 160°C for around 12 minutes.

Vegetable paste with yka leaves

• 166 g mineral water
• 191 g organic agave sugar
• 25 g DE60 glucose syrup
• 2 g citric acid
• 3 g yellow pectin
• 35 g yka leaves

1. Heat the fruit purée to 50°C. Add 20% sugar, mixed with the pectin.
2. Bring to the boil, pour in the remaining sucrose and glucose syrup.
3. Cook to the required temperature of 107°C or 73 Brix, checking with a refractometer.
4. Add the citric acid.
5. Pour the vegetable paste onto the Viennese sandman while holding the mould.

Raspberry marshmallow and Zallotti Blossom​

• 200 g raspberry purée
• 16 g powdered gelatine
• 83 g invert sugar
• 15 g Zallotti Blossom powder
• 45 g raspberry purée
• 110 g sugar
• 47 g invert sugar

1. Rehydrate the gelatine with the purée (a), place the inverted sugar and Zallotti Blossom powder in the mixer bowl.
2. Cook the sugar (b), inverted sugar (b) and purée (b) at 110°C. Pour the sugar cooked at 110°C over the bowl and whisk everything together.
3. Pour the marshmallow into the snowman mould
4. Continue whisking until 25/28°C and stop.

Milk chocolate for coating

• 300 g milk chocolate couverture

Finishing

1. After resting for 12 hours, the snowman is ready to be dipped in pre-crystallised milk chocolate using a chocolate fork.
2. Drain slightly, then decorate immediately with thin leaves (Kaffir lime leaves or zallotti blossom) or Christmas decorations before the chocolate crystallises completely.

Chef: Matthias Narcisso