“Oh, oh, oh”… Santa Claus is coming

Ingredients for 12 pieces

• 12 ladyfingers Vicenzovo ladyfingers

For the hazelnut cremino glaze.

• 170 g milk chocolate
• 100 g hazelnut paste
• 70 g hazelnut praline
• 50 g cocoa butter
• 50 g chopped hazelnuts

For the whipped hazelnut ganache.

• 415 g panna 35%
• 130 g white chocolate
• 35 g hazelnut paste
• 6 g gelatin sheets

For the soft caramel

• 180 g granulated sugar
• 180 g panna 35%
• 115 g butter
• 30 g clarified butter
• 5 g edible gelatin sheets
• 2,5 g sale
• 1 vanilla pod

For the red icing

• 100 g granulated sugar
• 100 g glucose syrup
• 100 g white chocolate
• 70 g condensed milk
• 7 g edible gelatin sheets
• 0.5 g water-soluble red color

Procedure

• Prepare the hazelnut cremino glaze by melting the chocolate and cocoa butter separately in the microwave; combine them, then fold in the hazelnut paste, praline, and, finally, the toasted chopped hazelnuts. Temper the glaze at 24°C.
• Prepare the hazelnut ganache by bringing 130 g of cream to a boil with the hazelnut paste; add the gelatin, previously soaked in 18 g of water and squeezed well. Pour the mixture over the white chocolate, blending well with an immersion blender. Gradually add 285 g of cream and refrigerate overnight; if necessary, whip the mixture in a stand mixer with a whisk attachment.
• Prepare the soft caramel by caramelizing the sugar, vanilla seeds, and salt over medium heat. Slowly pour in the boiling cream in three batches, and continue cooking the mixture for 3 minutes. Using an immersion blender, combine the gelatin, previously soaked in 25 g of water and well squeezed, with the butter and clarified butter until smooth.
• Prepare the red glaze by bringing 50 g of water, sugar, and glucose to a boil, then pour the resulting syrup over the condensed milk and white chocolate, mixing with an immersion blender. Stir in the gelatin, previously soaked and well squeezed in 35 g of water, and the food coloring. Refrigerate the mixture overnight; reheat it in the microwave, bringing it to 30°C before using.
• Place a silicone éclair mold, approximately the size of a Vicenzovo ladyfingers, on a baking sheet. Pour the whipped hazelnut ganache into the molds, filling them to within 5 mm of the rim. Pipe the soft caramel into the ganache using a piping bag, until the mixture reaches the rim of the mold. Freeze for 2 hours.
• Dip the ladyfingers in the hazelnut cream glaze using a toothpick, and arrange them one by one on a sheet of parchment paper. Remove the mixture from the eclair molds, glaze them with the red glaze, and arrange them on the ladyfingers.
• Decorate the cakes with sugar paste and the help of cookie cutters: use a little white sugar paste to make the collar and a snowflake; use brown sugar paste to make the belt; and use gold sugar paste to make the buckle.