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This dessert in the form of Santa's head will surely make your children happy. Made with pastry cream, brioche, ice cream and fruit, this dessert is simply tasty and ultra-gourmand.
- 1 large brioche (400 to 500 g)
- 50 cl of custard cream
- ½ l vanilla ice cream
- ½ l strawberry ice cream
- 40 cl of uht cream
- 1 tablespoon of candied fruit macedonia
- 2 tablespoons icing sugar
- For the decor:
- 15 small white meringues
- Some candied fruit (angelica and cherries)
- About fifteen pink pralines
- 1 vanilla pod
- Small red hearts in sugar
- Silver pearls
- Icing sugar
Take the ice cream out of the freezer so that it softens a little.
Cut the brioche into small dice, then mix the latter with custard in a salad bowl.
To put the liquid cream very cold in whipped cream, incorporating the icing sugar.
In a salad bowl, mix the vanilla ice cream with 2/3 of the pastry cream with the brioche and the macedonia of candied fruit, then, very delicately, 2/3 of the whipped cream.
Combine the strawberry ice cream with the remaining custard cream and add the remaining whipped cream.
Line a 20 cm diameter skillet of food film and pour in the vanilla mixture. Smooth the surface and take 2 to 3 hours in the freezer.
Shape the strawberry mixture into a sort of triangle (which will form the cup) in parchment paper or aluminum foil. Also harden in the freezer.
On a large tray sprinkled with icing sugar, unmould the vanilla and strawberry mixture, to form a head and cap. Simulate the eyes with candied cherries, nose and hair with pink pralines, mouth with a vanilla pod.
With whole meringues and half meringue, shave and eyebrows.
Make the border and pompon of the cap also with meringues. Decorate the inside of the hat with red sugar hearts and silver beads.
Finalize this Christmas table by arranging some lemon stars around Santa's head.