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Christmas Candy Bounty

A White Christmas Bounty, consisting of a brownie base with coconut bavarois, finished with coconut flakes.

Christmas and sweets go hand in hand during the holidays. Pastry chef Romy Uijen from Dawn Foods has masterfully recreated her favorite candies as refined patisserie creations. These 'candies' can be served, for example, as delicious petits fours with coffee or tea, or to end a festive dinner on a sweet note. Recipe for 25 pieces.

Ingredients

30gVegetable oil
500gbrownie mix
125gWater

50gneutral stock
50gwater (25°C)
250gcream unsweetened (semi-whipped)
25gcoconut compound
Desiccated coconut
mold half spheres

Preparation

  1. Mix all ingredients for 4 minutes at medium speed with a paddle attachment.
  2. Pour onto a tray (18 x 18 cm).
  3. Bake at 180°C for 30-35 minutes.
  4. Let cool and cut out rounds with a 4.5 cm diameter.

  1. Mix the fond with water and compound (aroma paste).
  2. Fold the semi-whipped cream into the fond in two stages.
  3. Fill the mold with the fond and freeze.
  4. Remove from the mold, roll in coconut, and place on the cooled brownie.
  5. Optionally finish with some gold leaf.