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Recipe: Christmas Wreath To Share

This Christmas wreath can be a perfect share during the holiday season.

CHRISTMAS WREATH TO SHARE
CHRISTMAS WREATH TO SHARE

Christmas Wreaths:

It is believed that the Christmas wreath originated in ancient Greece and Rome, where members of the Greco-Roman society would hand-craft ring-shaped decorations called “coronas” from fresh leaves, branches, twigs, fruits and flowers, before hanging them on their door as a symbol of victory.

What does a wreath symbolize at Christmas?

Together, the circular shape and the evergreen material make the wreath a representation of eternal life. It is also a representation of faith, as Christians in Europe often placed a candle on the wreath during Advent to symbolize the light that Jesus brought into the world. This Christmas wreath can be a perfect share during the holiday season.

CHRISTMAS WREATH TO SHARE

Christmas Wreath

Ecole Ducasse – Sommet Education
This Christmas wreath can be a perfect share during the holiday season.
Course Dessert

Ingredients
  

ACCOMPANIMENT

    Ingredients – 6 portions

    • 80 Gr of prunes
    • 80 Gr of chopped almonds
    • 80 Gr of candied oranges
    • 80 Gr of blond grapes
    • 50 Gr of cointreau

    DOUGH

    • 500 Gr of flour
    • 12 Gr of salt
    • 50 Gr of caster sugar
    • 60 Gr of baker’s yeast
    • 240 Gr of eggs
    • 80 Gr of milk
    • 50 Gr of sourdough
    • 250 Gr of butter

    GILDING

    • 40 Gr of egg yolks
    • 40 Gr of egg whites
    • 20 Gr of milk
    • 2 Gr of salt
    • 2 Gr of caster sugar

    FINISH

    • QS of neutral topping
    • QS of candied orange peel
    • QS of grain sugar
    • QS of raw caramelized almonds

    Instructions
     

    ACCOMPANIMENT

    • On a board, using a knife, cut the prunes and candied oranges into cubes.Put everything in a mixing bowl and let macerate for 24 hours.

    DOUGH

    • In a mixer bowl fitted with a hook, put all the ingredients except the butter.
    • Knead until the dough comes off the bowl coating.
    • Add the butter little by little and let the dough take off from the bowl.
    • Then add the garnish to macerate.
    • Leave to rise for 2 hours at room temperature.
    • Break the dough, place on a baking sheet fitted with a sheet of parchment paper, wrap in film and refrigerate.
    • Weigh at 30 Gr and shape into a ball.
    • Make a crown with 7 balls, put a 6cm circle in the middle and let grow for 2 hours at 25 ° C.

    GILDING

    • Mix everything together and brown with a brush.
    • Bake at 160 ° C for 15 minutes.
    • Leave to cool on a rack.

    FINISH

    • Heat the topping and mix with 10% water.
    • Cover the brioche entirely.
    • On the side put grain sugar.
    • Decorate the top with the rest of the ingredients.

    What do you think?

    Written by WSL Desk

    WSL Desk brings you the updates that are worth reading, straight from the Brands.

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