Directions:

VANILLA SABLE

• 1. Mix together flour, powdered sugar, almond flour, salt, and scraped vanilla bean.
• 2. Add cold butter and mix until sandy texture.
• 3. Add eggs and mix until dough comes together. Rest refrigerated overnight.
• 4. Roll 3mm thick and bake at 325°F for 10 minutes.

SPICED CAKE

• 1. In a stand mixer, whisk together flour, sugar, apple pie spice, baking soda, and salt.
• 2. Add buttermilk, canola oil, vinegar, and vanilla paste. Whisk until fully combined.
• 3. Bake at 325°F for 30 minutes.
• 4. Cool completely and cut into rounds of the same circumference. Freeze.

RUM CARAMEL

• 1. In a saucepot, bring heavy cream and vanilla bean to a boil and allow to infuse for 20 minutes. Strain and add back additional cream to meet original weight.
• 2. Make a dry caramel with glucose and sugar until it reaches an amber color.
• 3. Deglaze with hot infused cream and cook until 220°F.
• 4. Add salt and cool down to 176°F.
• 5. Add gel mass and combine with immersion blender.
• 6. Bring caramel to 140°F. Add cocoa butter and emulsify.
• 7. Pipe halfway up a small stone mold. Freeze.

SPICED CREMEUX

• 1. In a saucepot, bring heavy cream and vanilla bean to a boil and allow to infuse for 30 minutes. Strain and add back additional cream to meet original weight.
• 2. Cook infused cream, sugar, glucose, and egg yolks to 185°F.
• 3. Strain and add gel mass. Use immersion blender to combine until smooth.
• 4. Pipe on top of rum caramel and freeze.

EGGNOG MOUSSE

• 1. Combine water, glucose, milk powder, nutmeg, vanilla paste, trimoline, and egg yolk. Mix well and bring up to 185°F.
• 2. Strain over white chocolate and gel mass and blend with an immersion blender.
• 3. Add cold eggnog and mix until fully combined. Cool to 90°F.
• 4. Fold in whipped cream.

CHOCOLATE GLAZE

• 1. Bloom gelatin sheets.
• 2. Bring water, dextrose, and glucose to 104°F. Add cream, milk powder, sugar, and cocoa powder and bring to a boil.
• 3. Add bloomed gelatin and stir until fully combined.
• 4. Strain over the clear glaze and blend with an immersion blender.
• 5. Set aside to cool. Use at 95°F.

ASSEMBLY

• 1. Fill globe mold halfway with eggnog mousse and freeze.
• 2. Unmold and place the rum caramel and spiced crémeux insert in the middle and top with spiced cake. Freeze and unmold.
• 3. Glaze the mousse with chocolate glaze. Decorate with whipped cream rosette on top. Add chocolate horns and a red nose.