Christmas hat - Andros Chef, professional fruit ingredients

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Christmas hat

A creation of Loïc Béziat

Loïc is a world champion in the “Arts Sucrés.” He won the top prize in 2018, along with his colleague Marie Simon. With his twin brother Cédric, who is a baker, he runs Maison Béziat Frères in Cahors, a bakery they’ve just expanded.


22 little entremets

Chocolate biscuit

277 g Egg whites
277 g Caster sugar
115 g Eggs
231 g Egg yolks
46 g Flour
46 g Cocoa powder (red extra)
92 g Almond powder
69 g Dark couverture 69 %
69 g Sunflower oil

Coco crisp

197 g Butter
197 g Brown sugar
197 g Flour
197 g Grated coco
205 g Feuilletine
348 g White chocolate
325 g Hazelnut paste

Raspberry confit

593 g Raspberry puree 
15 g NH pectin
59 g Caster sugar

Reconstitued milk

32 g Milk powder 26%
286 g Water

Chocolate ganache mousse

171 g Reconstitued milk
204 g Single cream
10 g Gelatine powder 200 B
48 g Water
416 g Chocolate
519 g Cream 35 % fat

Red glaze

129 g Water
323 g Caster sugar
323 g Glucose syrup
215 g Sweetened condensed milk
22 g Gelatine powder 200 B
162 g Couverture milk chocolate 41 %
162 g Dark chocolate 67%
3 g Natural colouring red
162 g Water

Marshmallow (for the pom pom)

150 g Sugar
50 g Water
65 g Glucose
25 g Gelatine + 125 g water
100 g Trimoline

Sweetened raspberry puree

To obtain a perfect raspberry puree, Andros Chef has made the best blend to have an intense red color, a powerful taste of ripe raspberry and a unique aromatic finesse. Raspberry puree can thus be used to make all types of pastries or ice cream and sorbet but also in coulis or even in sauce. Packed in a 1kg tub.

Discover our products range Sweetened puree 90%

Preparation steps

  1. Chocolate biscuit

    Whisk the egg whites with the sugar, add the eggs and the yolks. Then add the flour, almond powder and sifted cocoa. Finish by adding the melted 69% black couverture and the sunflower oil. Weight of one 40x30 cm sheet = 500 g. Bake at 160°C for 15 minutes.

  2. Coco crisp

    Roast the coconut powder. Make a crumble with the butter, brown sugar, coconut and flour. Bake for 20 minutes at 160°C. While hot, mix with the white chocolate and hazelnut paste. Grease, add the feuilletine, mix, spread out.

  3. Raspberry confit

    Mix the pectin and the sugar. Add the cold mixture to the puree. Boil for 1 minute.

  4. Chocolate ganache mousse

    Make a ganache with the milk, cream, glucose, gelatine mass and chocolate. At 35°C, add the whipped cream.

  5. Reconstituted milk

    Mix the water and milk powder.

  6. Red glaze

    Boil the water, sugar and glucose and pour over the gelatine mass, condensed milk, colouring and chocolate. Blend. Use at 25/30°C.

Processus :

Coco crisp 1 500 g
Chocolate biscuit 1 100 g
Raspberry confit 600 g
Chocolate ganache mousse 1 300 g
Red glaze 1 500 g

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