Perfect Christmas Tree Cake | Looks like a real Christmas Tree | Christmas Petit Gâteau

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This is pretty – I mean real pretty. Quite a lot of thought went into designing and developing the recipe. Enjoy!

0:00 Intro
1:36 Structure
2:13 Tart Crust & Genoise
2:30 The Base
3:02 Modelling Chocolate
4:31 Matcha Whipped Ganache
6:06 Strawberry Confit
7:18 Whipped Cream
8:09 Preparation for the assembly
8:49 Final Assembly
9:26 HIGHLIGHT: THE PIPING
10:46 All done!

▶Christmas Tree Petit Gateau◀
Quantity: 6 Trees

⊙Genoise⊙
For a single Christmas tree, you need 3 pieces of genoise with diameters of 6cm, 4cm, 2cm. One full genoise (so three sheets of 1.5cm thickness) would yield enough for 6 Christmas trees.
Please refer to the following link on how to make the genoise:    • Foolproof secrets to a Perfect Sponge...  

⊙Tart Crust⊙
For a single Christmas tree, you need 2 discs of the tart crust with diameters of 8cm and 4cm.
Please refer to the following link on how to make the tart crust:    • Foolproof Tart Shell Masterclass | Ta...  

Regarding the egg wash, use Egg yolk : Heavy Cream = 4:1 and apply it to the tart crust. Bake for 10mins at 160C.

⊙Tree Trunk – modelling chocolate⊙
Dark Compound Chocolate 48g
Corn syrup 12g

Melt the chocolate and add the corn syrup. Mix until the chocolate firms up. Wrap it in cling film and let it set. Once it firms up then shape it into a trunk.

⊙Matcha Whipped Ganache⊙
Heavy Cream 448g
White Couverture chocolate 144g
Matcha Powder 11g
Gelatin 2.4g
Green Food Colouring

① Bloom the gelatin in ice cold water.
② Heat up the heavy cream and melt the white couverture chocolate.
③ Pour the heavy cream into the melted white couverture chocolate and blend with the matcha powder.
④ Squeeze the bloomed gelatin and add that in. Blend.
⑤ Add adequate amount of green food colouring to achieve a desirable colour.

⊙Whipped Cream⊙
Heavy Cream 250g
Mascarpone Cheese 25g
Cointreau 5ml

Add everything into a bowl and whip.

⊙Strawberry Confit⊙
Strawberry Puree 100g
Sugar 10g
Cornstarch 4g
Lemon juice 2ml

Please refer to the video for the steps. The quantity written for strawberry confit is more than you need but it's difficult to work with smaller quantities.

⊙Assembly⊙
Please refer to the video.
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★My Ingredients★
Dark Couverture Chocolate: https://amzn.to/3nmcJxJ
White Couverture Chocolate: https://amzn.to/3Gf8zQU
Valhrona Cocoa Powder: https://amzn.to/3lPdvnc
Snow Sugar: https://amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5

★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB)
Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Food Processor: Hanil (https://amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4
Zester: Microplane (https://amzn.to/3EGD9Ck)
Whisk: Matfer

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#Christmastree #petitgateau #cake #Christmascake #sugarlane #조한빛 #슈가레인