Almond Christmas Wreath by Christophe Michalak
Today is my Birthday YAY! and I would like to thank you for all the Birthday wishes which I have already received. Thank you for following me and making the recipes I share with you everyday.
Being Born in December is always synonymous of Holidays. Which is Fantastic because it means I can share with you a Magical Recipe. YES a Magical one!
I am sharing the Famous Amandier “Almond Fondant” from the Extraordinary Chef Christophe Michalak (@christophe_michalak). Who I hope is on a safe recovery after his Life-threatening bicycle accident last month.
My Friend Stéphanie (@letempsdunatelier) is so talented, and I feel so privileged she shared her recipe. She knows I could not resit making it. Of course, you will find Stéphanie’s recipe right HERE!
In addition, I cannot wait for my Mom to arrive in a few days to Chicago. She is traveling from France and I hope her travels will be safe and sound. Also, at this time of the year I cannot stop thinking about my Wonderful Dad, who left me far too early. He loved gourmet food so much and I feel so lucky to have been able to live that Wonderful Life by his side. I Miss you Dad.
I hope you will enjoy this recipe as much as I did. Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Almond Christmas Wreath by Christophe Michalak
Equipment
Ingredients
ALMOND FONDANT BATTER
- 6 (300 g) eggs
- 2/3 cup (150 g) light brown sugar
- 2 tbsp (45 g) lavender honey
- 2 3/4 cups (305 g) almond flour
- 1 orange zest
- 1 tbsp (15 g) orange blossom water
- 11 tbsp (150 g) salted butter (Softened, At Room Temperature)
- 4 oz (115 g) mascarpone
ORANGE RUM FROSTING
- 1 1/4 cups (150 g) confectioners' sugar
- 1 tbsp (15 g) orange juice
- 1 tbsp (15 g) dark rum
Instructions
ALMOND FONDANT BATTER
- Preheat oven to 305F/150C.
- In a mixing bowl, whisk the Eggs, the Light Brown Sugar, and the Lavender Honey together.
- Add the Almond Flour, Orange Zest and Orange Blossom Water.
- In a separate mixing bowl, beat the Softened Butter with the Mascarpone Cheese. Once it is fluffy, acombine it to your previous Preparation.
- Place your Fluted bon Mold Flexipan® on the top of your Medium Perforated Baking Sheet.
- Pour your batter into your Flexipan®.
- Bake for 45 minutes at 305F/150C. (Every oven heats differently, monitor your Fondant from 42min). It is ready when the toothpick inserted comes out clean.
- Once your Almond Fondant is out of the oven, let it cool down for about 15min. Then, unmold onto your serving plate
ORANGE RUM FROSTING
- When your Almond Fondant has completely cooled down, prepare the Orange Rum Frosting.
- In a mixing bowl, whisk together the Confectioners' sugar with the Orange Juice and Dark Rum using your Mini Whisk. Pour it right way on your cake with a Spatula or using a Pastry bag. Decorate to your liking and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
