巧克力圣诞球
245克 整个绿色开心果
45克 开心果糊
200克 糖
365克 全蛋
百克黄油
80克 蛋清
50克 糖
将开心果，开心果糊和糖一起搅拌，加入蛋搅拌。黄油融化到45℃加入。另外，与糖搅打蛋清在一起。然后将蛋清部分和开心果部分拌匀，放烤盘刮平。烘180℃的炉温烤20至25分钟。
35克 淡奶油35％的脂肪
60克 全脂牛奶
3克 盐
15克 糖
15克 鲜酵母
200克 面粉T55
百克 全蛋
60克 黄油
将牛奶和淡奶油加热到约30℃。加入酵母，然后加入盐和糖搅拌至溶解。然后加入过筛的面粉，先加入四分之三慢慢搅拌。然后将剩下的鸡蛋打散加入，直到完全纳入。融化黄油，倒在面团，盖上布没有混合。在27-28oC干燥箱约20分钟放置，直至奶油由面团被完全吸收。倒入模具，并在200℃烘焙几分钟，使它们开始上升均匀。然后降低温度到170℃持续12至15分钟。
取750克冷冻的樱桃放入碗中密封，放入锅里蒸煮两个小时获得汁液，然后过筛冷藏备用！
270克 纯净水
110克 糖
230克 樱桃汁
45克 柠檬汁
5克 冷冻 樱桃
合水，樱桃汁，柠檬汁和糖煮滚。然后注入冷冻樱桃约15分钟，然后过滤。然后冷藏储存。
300克 樱桃酱
150克 冷冻樱桃
70克 葡萄糖
75克 糖
9克 果胶NH
葡萄糖和樱桃酱和冷冻整樱桃在一起加热至40度。然后加入混合的果胶粉和糖。然后煮沸冷却，放冰箱备用
225克 淡奶油，35％的脂肪
25克 葡萄糖
25克 转化糖
200克 苦甜巧克力，64％
450克 淡奶油，35％的脂肪
将奶油，糖，转化糖，一起煮沸。倒入巧克力部分搅拌使其融化，用均质机马搅拌。然后添加冷的淡奶油，并允许在冰箱中凝固隔夜。必要时打发到所需的稠度。
附原文：
Pastry Chef
Light pistachio sponge, baba with green griotte syrup and whipped chocolate ganache inside a chocolate Christmas Ball
Chocolate Christmas balls are more than an appropriate sweet for the festive season. They can also be a tasty dessert that combines pistaccio, cherries and chocolate.
With this creation, Michel Willaume, World Champion Pastry Chef, exemplifies his pastry vision with his concept “Think Pastry”, which is simply the notion to gather the nearest elements in the workshop that one can integrate into one piece, which can then be developed into a stimulating and fruity creation.
245 g whole green pistachios
45 g pistachio paste
200 g sugar
365 g whole eggs
100 g butter
80g egg whites
50g sugar
Combine the pistachios, pistachio paste and sugar and blitz in a food processor, add the eggs and whip the mixture. Add the butter, melted to 45oC. Separately, whip the egg whites together with the sugar. Gently combine both mixtures and spread in sheet pans. Bake at 180oC for 20 to 25 minutes.
35 g heavy cream, 35% fat
60 g whole milk
3 g salt
15 g sugar
15 g fresh yeast
200 g flour T55
100 g whole eggs
60 g butter
Combine the milk and cream and heat to 30oC approximately. Whisk in the yeast, salt and sugar to dissolve. Add the sifted flour, three quarters of the eggs and knead slightly only. Add the remaining eggs and mix until fully incorporated. Melt the butter, pour over the dough and cover with a cloth without mixing. Place in a drying oven at 27-28oC for about 20 minutes until the butter has been fully absorbed by the dough. Pour into the molds and bake at 200oC for a few minutes so that they start to rise evenly. Then reduce the temperature to 170oC for 12 to 15 minutes.
Place 750 g of frozen griottes in a bowl and airtight-seal with some plastic wrap. Place in a bain marie and cook for about 2 hours until a considerable amount of juice is obtained. Pass through a chinois.
270 g water, bottled
110 g sugar
230 g griotte juice
45 g lemon juice
5 g frozen griottes
Combine the water, griotte juice, lemon juice and sugar and bring to a boil. Allow to infuse the fresh verbena in it for about 15 minutes and pass through a strainer. Reserve in the refrigerator.
300 g griotte purée
150 g frozen griottes
70 g glucose
75 g sugar
9 g pectin NH
Heat the purée and whole frozen griottes together with the glucose to 40oC. Add the sugar previously mixed with the pectin. Bring to a boil and reserve in the refrigerator.
225 g heavy cream, 35% fat
25 g glucose
25 g invert sugar
200 g Tainori chocolate, 64%
450 g heavy cream, 35% fat
Combine the cream, glucose and invert sugar and bring to a boil. Gradually pour this hot mixture over the melted chocolate while ensuring a correct emulsion with the help of a hand blender. Add the cold cream and allow to crystallize in the refrigerator overnight. Whip to the desired consistency when needed.
Place the babas in a deep baking tray and soak in the syrup. After 10 minutes, turn the babas over and leave to soak in the syrup in the refrigerator overnight. The following day, drain very well before assembling. Place some sponge on the bottom of the chocolate hemispheres with some griotte compote. Top with a piece of baba and pipe the whipped Tainori ganache on top. Cover with another chocolate hemisphere. Garnish and place the balls on a round pistachio sponge.
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