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Christmas Candy Zuurtje

A sparkling tartlet with champagne bavarois, filled with popping candy for an extra sparkle. Sprayed with bronze spray and finished with chocolate.

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

50gneutral stock
250gcream unsweetened (semi-whipped)
50gwater (25°C)
bronze spray
25gCompound Marc de Champagne
chocolate decoration
mold globe 26
25gpopping sugar

Preparation

  1. Mix the fond with water and compound (aroma paste).
  2. Fold the semi-whipped cream into the fond in two stages.
  3. Then fold in the popping candy.
  4. Fill the mold with the fond and freeze.
  5. Remove from the mold and spray with bronze spray.
  6. Cut the chocolate decoration in half and use as bows.