Servings: 12 each
Equipment
- 1 Whisk
- 1 Refrigerator
- 1 Rolling Pin
- 1 Oven
- 1 Stand Mixer
- 1 Thermometer
- 1 Saucepot
- 1 Stovetop
- 1 Strainer
- 1 Immersion Blender
- 1 Freezer
Ingredients
VANILLA SABLE
- 500 g AP Flour
- 190 g Powdered Sugar
- 60 g Almond Flour
- 2 g Salt
- 1 ea Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (4oz) (split and scraped)
- 300 g Butter (cold, cubed)
- 110 g Eggs
SPICED CAKE
- 350 g AP Flour
- 314 g Sugar
- 10 g Apple Pie Spice
- 8 g Baking Soda
- 4 g Salt
- 400 g Buttermilk
- 200 g Canola Oil
- 25 g Vinegar
- 15 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
RUM CARAMEL
- 300 g Heavy Cream
- 2 ea Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (4oz) (split and scraped)
- 200 g Glucose
- 200 g Sugar
- 3 g Salt
- 8 g Gel Mass
- 100 g Prova Gourmet Fusion Rum Flavored Cocoa Butter
SPICED CREMEUX
- 650 g Heavy Cream
- 100 g Sugar
- 40 g Glucose
- 120 g Egg Yolk
- 1 ea Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (4oz) (split and scraped)
- 10 g Apple Pie Spice
- 42 g Gel Mass
EGGNOG MOUSSE
- 260 g Water
- 40 g Glucose
- 80 g Malted Milk Powder
- 10 g Nutmeg
- 20 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 40 g Trimoline
- 260 g Egg Yolk
- 400 g Guittard Soie Blanche 35% White Couverture Chocolate Wafers
- 300 g Eggnog (cold)
- 90 g Gel Mass
- 1100 g Heavy Cream (whipped)
CHOCOLATE GLAZE
- 64 g Gelatin Sheets
- 220 g Water
- 220 g Dextrose
- 100 g Glucose
- 220 g Heavy Cream
- 50 g Milk Powder
- 700 g Sugar
- 280 g Cocoa Powder
- 240 g Neutral Glaze
Instructions
VANILLA SABLE
- Mix together flour, powdered sugar, almond flour, salt, and scraped vanilla bean.
- Add cold butter and mix until sandy texture.
- Add eggs and mix until dough comes together. Rest refrigerated overnight.
- Roll 3mm thick and bake at 325°F for 10 minutes.
SPICED CAKE
- In a stand mixer, whisk together flour, sugar, apple pie spice, baking soda, and salt.
- Add buttermilk, canola oil, vinegar, and vanilla paste. Whisk until fully combined.
- Bake at 325°F for 30 minutes.
- Cool completely and cut into rounds of the same circumference. Freeze.
RUM CARAMEL
- In a saucepot, bring heavy cream and vanilla bean to a boil and allow to infuse for 20 minutes. Strain and add back additional cream to meet original weight.
- Make a dry caramel with glucose and sugar until it reaches an amber color.
- Deglaze with hot infused cream and cook until 220°F.
- Add salt and cool down to 176°F.
- Add gel mass and combine with immersion blender.
- Bring caramel to 140°F. Add cocoa butter and emulsify.
- Pipe halfway up a small stone mold. Freeze.
SPICED CREMEUX
- In a saucepot, bring heavy cream and vanilla bean to a boil and allow to infuse for 30 minutes. Strain and add back additional cream to meet original weight.
- Cook infused cream, sugar, glucose, and egg yolks to 185°F.
- Strain and add gel mass. Use immersion blender to combine until smooth.
- Pipe on top of rum caramel and freeze.
EGGNOG MOUSSE
- Combine water, glucose, milk powder, nutmeg, vanilla paste, trimoline, and egg yolk. Mix well and bring up to 185°F.
- Strain over white chocolate and gel mass and blend with an immersion blender.
- Add cold eggnog and mix until fully combined. Cool to 90°F.
- Fold in whipped cream.
CHOCOLATE GLAZE
- Bloom gelatin sheets.
- Bring water, dextrose, and glucose to 104°F. Add cream, milk powder, sugar, and cocoa powder and bring to a boil.
- Add bloomed gelatin and stir until fully combined.
- Strain over the clear glaze and blend with an immersion blender.
- Set aside to cool. Use at 95°F.
ASSEMBLY
- Fill globe mold halfway with eggnog mousse and freeze.
- Unmold and place the rum caramel and spiced crémeux insert in the middle and top with spiced cake. Freeze and unmold.
- Glaze the mousse with chocolate glaze. Decorate with whipped cream rosette on top. Add chocolate horns and a red nose.