How To Cook Christmas Stump With Mushrooms From Kisses - Recipe

If you like to prepare various confectionery temptations and are happy to spend enough time with them, then this recipe is just for you. It consists of many steps, but the result is worth it. If you are not an experienced cook, do not be in a hurry to be afraid and give up. Although the recipe has quite a few components and stages, each of them is easy to prepare, so it's worth a try.

Required products :

for cardamom kisses:

• 3 proteins at room temperature
• 1/4 teaspoon cream tartar
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon cardamom powder
• cocoa for sprinkling
• 50 grams of chocolate for gluing

for the stuffing of the pistachio roll:

• 170 grams of raw pistachios
• 1 3/4 tea cups fresh milk
• 1 1/2 teaspoons gelatin
• 5 egg yolks
• 1/2 teaspoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon almond extract

for buttercream:

• 3 proteins
• 2/3 teaspoon sugar
• 1/4 teaspoon salt
• 220 grams of chocolate
• 220 grams of butter at room temperature, chopped
• 1 1/2 teaspoons vanilla

for marshmallows and syrup:

• butter or oil to spread on the pan
• 6 eggs at room temperature, divided into whites and yolks
• 1 3/4 tea cups sugar
• 1 teaspoon vanilla
• 1 1/2 teaspoons cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon cream tartar
• powdered sugar for sprinkling
• 1/3 tea cup of brandy

for chocolate decoration:

• 220 grams of dark chocolate, chopped
• 2 tablespoons cocoa
• 50 grams of ground pistachios
• powdered sugar for sprinkling

Method of preparation :

• Start with the preparation of the mushrooms

To do this, beat the egg whites with a mixer on high speed, along with the cream tartar and salt for about 2 minutes until the mixture foams. Start adding the sugar in portions, spoon by spoon. The mixture should become fluffy and shiny. Pull up the mixer stirrers. If the resulting tips retain their shape, you have reached the desired consistency.

Transfer the kissing cream to a large bag and cut about a 1 cm hole. Line a large baking tray with parchment paper and stick to the pan with some of the mixture so that it does not move during transport and does not fold.

Shape the caps of the mushrooms by making kisses with a diameter of about 2.5-3 centimeters.

Squeeze the tips lightly with your finger down to settle. Sprinkle with cocoa.

Shape the stumps by making about 1 cm bases and pull for height. Bake the kisses at 125 degrees in a preheated oven for 2 hours. When this time has elapsed, open the oven for 10 minutes to evaporate the moisture that has formed, close again and leave for another 2 hours or overnight to dry completely.

When you are ready to assemble the mushrooms, melt the chocolate in the microwave, stirring every 10 seconds.

Using a spatula, carefully separate the kisses from the baking paper. Use a sharp knife to make a small hole in the center of the underside of each hat.

Coat the flat side with chocolate and glue the stump, centering it in the hole.

• Cream with pistachios

Put the pistachios and milk in a saucepan and place on the stove. When the liquid boils, reduce the temperature and let the nuts simmer for 20 minutes until soft. Remove from the heat and remove the peeled pistachios.

Soak in 2 tablespoons of gelatin and leave for 5 minutes.

Pour the nuts and milk into a blender and puree. Return to the pan and stir in the yolks (add them one at a time, stirring constantly). Add sugar and salt. Return to the heat and cook over low heat, stirring, to thicken the sauce - for about 3-5 minutes. Remove from the heat, add the gelatin and almond extract, stir and allow to cool.

• The butter cream

Beat the egg whites with the sugar and salt in a fireproof bowl. Place it on a pot of warm water, the bottom of the bowl should not touch the water. Stir on low heat (the water should not boil) to melt the sugar crystals - for about 5 minutes.

Remove from the heat.

Melt the chocolate, stirring it every 10-15 seconds, cool briefly.

Using a high speed mixer, beat the egg whites until fluffy and airy. Add the butter in portions, stirring constantly, and each piece must be absorbed before adding the next. If the mixture starts to look runny, warm the underside of the bowl slightly (for example, put a hot towel or put it back on the hot water pot). Add the vanilla and melted chocolate.

• The roll

Turn on the oven to preheat to 185 degrees.

Grease a rectangular pan with grease of your choice and line it with paper, which you also grease.

Beat the yolks with a high speed mixer, pouring 1/4 tea cup of water on them. Stir until the amount has doubled - about 5 minutes. Add in portions 1 cup of sugar, the mixture should become thick and sticky. Add the vanilla.

Sift the flour with the baking powder, salt and 1/4 teaspoon of cardamom directly on the yolks and combine.

In another bowl, beat the egg whites with the tartar cream for about 1 minute. Start adding the sugar (1/2 teaspoon) spoon by spoon, stirring until you get "soft peaks" of the mixture.

Put half of the egg whites next to the yolk and mix gently with a spatula to combine. Add the remaining proteins and combine again.

Transfer the dough to the prepared pan and flatten. Bake for about 15-20 minutes, until slightly changing the color of the marsh. Transfer to a wire rack and refrigerate for 5 minutes.

Sprinkle powdered sugar on a kitchen towel and place the roll on top. Carefully peel off the baking paper and start rolling along with the towel on the long side. Cool in this form completely.

During this time you can make the syrup. Mix the remaining 1/4 teaspoon of sugar with 1/4 teaspoon of cardamom and 2 tablespoons of water. Put in a saucepan and cook until the crystals melt. Remove from the heat and pour the alcohol into the syrup, stir and allow to cool.

• Chocolate decoration

Prepare the decoration by melting the chocolate again in the familiar way. Pour it into a tray lined with parchment paper and flatten to get a thin crust. Sprinkle with cocoa and freeze for 10 minutes.

Carefully unroll the roll. Spread it with syrup and then with pistachio cream. Roll up the roll and transfer to a tray. Cut diagonally its two corners (about 5 centimeters on the wide side) and with these corners form another branch of the stump. Use the chocolate cream to blind.

Smear the whole stump with the chocolate butter cream.

Remove the chocolate sheet from the freezer and wait for it to relax slightly, then cut into long strips to cover the cake, they mimic the bark of a tree.

Arrange the kissing mushrooms on the cake and sprinkle with ground pistachios to resemble wood mold. Sprinkle with powdered sugar at the end.