Snowflake Recipe

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Snowflake
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Ingredients
31
Count
Nutrition
837
Calories
Total time
40
Minutes
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Ingredients:

  • for the iceflakes
  • 80 ml water
  • 220 g fine sugar
  • for the chocolate flakes
  • 120 g 70% dark chocolate
  • for the macaroon
  • 20 g cocoa
  • for the caramel flakes
  • 65 g glucose
  • 70 g sugar
  • 40 g butter
  • for the ganache
  • 130 ml milk
  • 55 g butter
  • for the mousse sabayon
  • 70 g sugar
  • 1 egg
  • 500 ml cream
  • for the italian basier
  • 40 ml water
  • 120 g fine sugar

Directions:

  1. Prepare the iceflakes 72 hours before serving:
  2. Cook 200 g sugar in 80 ml water, after pour it into a big plate and when is cooled down sprinkle 20 g sugar over and let it get hard.
  3. A day before prepare chocolate flakes.
  4. Chop chocolate and melt 60 g of it, mix fleur de sel. Take it from the steam and add the rest of the chocolate and let it cool down. Than warm it again to 30-33°C.
  5. Take a folie and roll chochlate out. Chill for an hour and make flakes out of it.
  6. Preheat oven to 140°C.
  7. Beat 4 egg white, add powder sugar, cocoa and almond.
  8. Draw 3 circles on a baking paper (12,15 and 17cm) and with a icing bag make snails on it.
  9. Bake for 40 minutes in oven which is a little bit open (use a wood spoon to keep it open).
  10. After baked let it cool down and remove paper with one move.
  11. Prepare caramel flakes: melt glucose and sugar and cook a dark caramell.
  12. While stiring add salted and unsalted butter.
  13. Pour it on a baking sheet with baking paper on it, let it cool down and grated with a help of a mixer.
  14. Prepare ganache: melt 180 g chocolate in milk, add butter and after ist is cooled down add caramel flakes.
  15. Prepare mousse sabayon: cook 20 ml of water with sugar for 3 minutes. When it makes big bubbles remove it. Mix egg with egg yolk and add the sirup.
  16. Melt chocolate and let it cool add to the egg-sirup mixture. Add beaten cream.
  17. In a bowl put some of the mousse sabayon, than the smallest macaroon and 3/4 of the mousse sabayon and put the middle macaroon on it and smear the caramel-ganache and add the last macaroon
  18. Cool for 2 hours in a deep freezer and leave in a fridge over night.
  19. On the day before serving prepare the italien basier: beat egg white add the sirup made of 40 ml water and 120 g sugar and beat it as long as it is cooled down.
  20. Put the bowl where the cake is prepared for short in hot water and let it fall out of the form. Smear the italian basier on it and decorte with ice- and choclate flakes.
  21. Do not forget to get it out of the fridge 1 hour before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 836.8 Kcal (3504 kJ)
Calories from fat 406.12 Kcal
% Daily Value*
Total Fat 45.12g 69%
Cholesterol 238.79mg 80%
Sodium 303.74mg 13%
Potassium 755.73mg 16%
Total Carbs 95.81g 32%
Sugars 78.75g 315%
Dietary Fiber 4.99g 20%
Protein 16.55g 33%
Vitamin C 2.9mg 5%
Vitamin A 0.2mg 5%
Iron 4.9mg 27%
Calcium 171.2mg 17%
Amount Per 100 g
Calories 297.17 Kcal (1244 kJ)
Calories from fat 144.22 Kcal
% Daily Value*
Total Fat 16.02g 69%
Cholesterol 84.8mg 80%
Sodium 107.87mg 13%
Potassium 268.38mg 16%
Total Carbs 34.02g 32%
Sugars 27.97g 315%
Dietary Fiber 1.77g 20%
Protein 5.88g 33%
Vitamin C 1mg 5%
Vitamin A 0.1mg 5%
Iron 1.7mg 27%
Calcium 60.8mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.7
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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