An original idea for a festive dessert? Try the Christmas biscuit with dark chocolate and almond: one recipe perfect for a innovative dessert. A Savoyard biscuit welcomes a silky chocolate ganache and a soft almond parfait. For true gourmands.
Ingrediants
- 2 eggs
- 40 g of yolk
- 40 g of flour
- 40 g of granulated sugar
- 125 ml of milk
- 25 ml of fresh liquid cream
- 50 g of butter
For the Savoyard biscuit
For the dark chocolate ganache
- 150 g of 70% dark chocolate
- 100 g of fresh milk
- 100 g of granulated sugar
- 80 g of egg yolks
- 300 g fresh cream (whipped)
- 80 g of almond paste
- white velvet effect spray food coloring
For the almond parfait
The Christmas biscuit with dark chocolate and almond is a suggestive semifreddo dessert with an original appearance, perfect for toasting the holidays with a dessert different from the more classic stuffed panettone but no less greedy.
The recipe of the Christmas biscuit with dark chocolate and almond it is not complex in the realization of the single elements: it is in fact a Savoyard biscuit from the simple preparation that contains a dark chocolate ganache. Even the almond parfait which constitutes the decorative top does not foresee excessive difficulty.
The dessert, however, is decidedly demanding in the attention and dexterity required for its final composition. No fear though: following the steps carefully the result will be crazy. We recommend maximum delicacy in the processing of creams and the respect for rest times And cooling down. Finally, you will more easily unmold the parfait with a slight bending of the silicone mold.
If you are intrigued by the idea of toasting this Christmas with a scenographic dessert but outside the traditional canons also take a look at the Zuccotto with nougat and whipped cream and the Ciambella red velvet with cream cheese and raspberries. And to wish us a pinch of good luck, the glasses of pomegranate parfait with dried fruit.
OTHER DELICIOUS RECIPES: Cocoa and coffee parfait, chocolate charlotte royale, lime tart and white chocolate chantilly, Mojito parfait
How to prepare: Christmas biscuit with dark chocolate and almond
- Execution
- challenging
- Preparation time
- 60 min
- Cooking time
-
30 min
- Rest time
-
5h
- Portions
-
6 – 8
How to prepare: Christmas biscuit with dark chocolate and almond
Start by preparing the almond parfait: bring the milk to a boil in a saucepan; in a saucepan mix the egg yolks with the granulated sugar, then add the hot milk, with the help of a whisk. Cook the mixture thus obtained until it reaches a temperature of 82 ° C. When cooked, cool the cream thoroughly by mixing it vigorously with a whisk or, better still, with an electric mixer. Finally add the almond paste and whipped cream, mixing carefully from bottom to top.
Pour the almond parfait into the silicone mold of your choice, level with a spatula and freeze for a minimum of 3 hours.
In the meantime, prepare the savoyard which will serve as a base for the dessert: divide the yolks from the whites, whip the yolks with 20 g of sugar, add the sifted flour and incorporate it from the bottom up. Then whip the 2 egg whites with the remaining sugar and gently add to the mixture.
Pour the mixture into the mold for the base and cook at 180 ° for about 20 minutes. Meanwhile, prepare the dark ganache: boil milk and cream, pour the mixture over the previously finely chopped chocolate and mix. Add the butter cut into chunks and mix again, gently.
Proceed with the assembly of the cake: place the cooked and perfectly cooled Savoyard on a serving dish and pour the ganache over it. Then turn out the parfait: place it on a grid and sprinkle it with the white food coloring. Finally, gently place the parfait on the ganache: your Christmas cookie dessert with dark and almond is ready.
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