Black Christmas

cardamom Breton shortbread

  • 225 g dairy butter
  • 210 g sugar
  • 90 g egg yolks
  • 300 g flour
  • 6 g raising agent
  • 6 g salt
  • 5 g powdered cardamom

Make the butter into a smooth cream with a spatula, add the sugar and then the egg yolks.
Sieve the remaining ingredients and mix them in.
Spread out to 0.6 cm thickness and cut with the 14 cm inner ring.
Cook the dough inside a ring at 170ºC for about 25 minutes.

milk couverture cream vanilla

  • 65 g milk
  • 65 g cream
  • 30 g egg yolks
  • 10 g vanilla sugar
  • 1 g gelatin leaves
  • 210 g Tokelat
  • 15 g Maragda

Heat the milk with the cream and the vanilla sugar.
Scald the egg yolks and cook everything at 85ºC.
Add the gelatin leaves. Strain. Pour over the melted couvertures and emulsify.
Place 90 g of the cream inside each mould. 

purées and cardamom infusion

  • 250 g passion fruit puree
  • 250 g apricot puree
  • 50 g cardamom

Heat the purées and add the cardamom.
Infuse for 3 minutes. Leave to cool and store for 24 hours in the refrigerator.
Strain and store frozen. 

cocoa sponge cake

  • 140 g sugar
  • 320 g eggs
  • 14 g invert sugar
  • 260 g fresh egg whites
  • 60 g sugar
  • 60 g butter
  • 200 g raw almond powder
  • 100 g weak flour
  • 30 g Cocoa powder Selección 22

Whisk the eggs with the sugar and the invert sugar.
Whisk the egg whites with the sugar. Melt the butter.
Sieve all the solid ingredients together. Mix part of the egg whites with the beaten egg and then with the remaining egg whites.
Add the solid ingredients and lastly the butter. Spread out in a 60 x 40 cm tin. Cook at 180ºC for 17 minutes.

passion fruit cardamom syrup apricot

  • 100 g infusion
  • 50 g sugar
  • 50 g water

Heat the water with the sugar and add the infusion. Coat the cocoa sponge.

salted caramel

  • 45 g sugar
  • 45 g cream
  • 30 g dairy butter
  • 1 g sea salt

Caramelize the sugar. Decaramelize with the cream and the very hot butter. Add the salt.
Temper the mixture in a gastronom. Set aside. Place a spiral of caramel on the coated sponge cake.

apricot chiboust passion fruit-cardamom

  • 170 g milk
  • 170 g infusion
  • 75 g sugar
  • 65 g egg yolks
  • 30 g cornflour
  • 3,5 g gelatin leaves
  • 65 g infusion
  • 6 g egg white powder
  • 50 g water
  • 160 g sugar

Heat the milk with the mixture of purées, the cardamom and the sugar. Scald the egg yolks with the cornflour.
Cook at 85ºC. Add the gelatin. Whisk the infusion of purées and cardamom with the previously hydrated powdered egg whites.
Boil the water with the sugar at 121ºC, pour over the meringue and whisk. Mix part of the meringue with the cream and then the rest.
Place inside and freeze.

turron Bavaroise

  • 225 g milk
  • 225 g cream
  • 85 g honey
  • 135 g egg yolks
  • 180 g Berdun turrón paste
  • 135 g Tokelat
  • 45 g Maragda
  • 8 g gelatin leaves
  • 460 g soft whipped cream

Heat the milk with the cream and the honey. Pour over the egg yolks and cook at 85ºC.
Add the gelatin leaves. Mix the turron paste with the melted couvertures. Emulsify with crème anglaise.
When the mixture reaches 24ºC, mix in two stages with the semi-whipped cream. Place in the mould and insert the filling. Freeze.

Maragda glaze


Boil the water with the sugar, glucose and condensed milk. Add the gelatin leaves.
Pour over the dark chocolate couverture with the cocoa and the colouring.
Strain. Emulsify with a food processor. Glaze between 35 / 40ºC.


Place the cream on the shortbread.
Place the cocoa sponge cake and coat it with the passion fruit, cardamom and apricot syrup.
Stretch out a spiral of salted caramel. Add the chiboust and freeze.
Position the turron Bavaroise and insert the filling. Freeze. Coat.