Egg-Free Christmas Cone Desserts

Heat the raspberry and sour cherry purées with the lime juice and DE40 glucose syrup.
Mix the sugar and NH Topping Pectin, then gradually whisk them in.
Bring to a boil while stirring, then maintain a gentle simmer for 1 to 2 minutes to activate the pectin.
Pour about 28 g per cavity into the dome-shaped molds.
Freeze completely so the inserts are easy to remove from the molds.

Rehydrate the OvoFree in water using a whisk and let it rest for 10 minutes.
Sift together the T45 flour, cornstarch, and cocoa powder.
Using an electric mixer, beat the rehydrated OvoFree with the granulated sugar until the mixture is light, fluffy, and smooth, like meringue.
Gently fold in the sifted dry ingredients using a rubber spatula.
Finish by folding in the warm melted butter.
Spread evenly onto a 30 × 40 cm baking sheet.
Bake at 170 °C for about 12 minutes.
Let cool, then cut out 12 discs to fit the bases of the cones.

Using a spatula, mix together the flour, cornstarch, cocoa powder, ground hazelnuts, fleur de sel, sugar, and butter.
Bake at 150 °C for about 15 minutes in a convection oven. While still warm, stir in the dark chocolate and praline.
Roll out between two sheets of parchment paper to a thickness of 3 to 4 mm, let it set, then cut out 12 discs.

Soak the 200 Bloom powdered gelatin in cold water and set aside.
Bring the whole milk and cream (1) to a simmer with the split vanilla beans
(scraped), cover, and let steep for 10 minutes.
Add the sugar and the soaked gelatin, blend, then strain through a fine-mesh sieve.
Quickly cool the base to 24–28°C.
Whip the cream (2) until light and fluffy.
Gently fold the whipped cream into the vanilla base to create a light mousse.

Soak the 200 Bloom powdered gelatin in cold water and set aside.
Heat the cream (1) with the DE40 glucose syrup and invert sugar.
Add the hydrated gelatin.
Pour over the milk chocolate couverture and emulsify.
Add the cold cream (2), blend, then let set in the refrigerator for at least 4 hours.
Whip with an electric mixer until the mixture has a smooth texture and is firm enough for piping.
Place the cone on a turntable and, using a small Saint-Honoré tip, pipe the
ganache from top to bottom, rotating the cone regularly to create
successive layers around the cone.

Melt the cocoa butter and white chocolate together at about 40 to 45 °C.
Add the red fat-soluble food coloring until the desired shade is achieved, then mix.
Spray onto the fully frozen Santa Claus figures using a spray gun fitted with a 1.4 mm nozzle to create a velvety effect. The snowman is finished with a glaze and shredded coconut; the reindeer is piped with whipped ganache.

Lightly warm the neutral glaze to make it runny.
Once removed from the freezer, brush or spray a thin layer of neutral glaze onto the frozen snowman cones.
Immediately roll them in shredded coconut, or sprinkle it generously over them, to create a snow-covered effect.
Tap to remove any excess.

Temper the 38–40% milk chocolate couverture for the rigid elements: reindeer antlers (cast in a mold or cut out), set aside.
Make the modeling chocolate by mixing melted white chocolate and DE40 glucose syrup; let it crystallize, then soften it.
Set aside a portion of the white mixture for Santa Claus (the edge of his hat, beard, and pom-pom).
Color the rest red for the snowman’s scarf, the reindeer’s nose, and Santa’s nose.
Shape the snowman’s small orange nose.
Place all decorations on the finished cones before thawing.