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
This Almond Fondant is the dessert you should bake for any special occasion. It is so incredible, Gluten Free and perfect for the holidays!
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!
YouTube Video
Photos
Nutrition
Calories: 505kcal | Carbohydrates: 40g | Protein: 11g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 158mg | Potassium: 68mg | Fiber: 3g | Sugar: 34g | Vitamin A: 695IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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