Christmas house in Biscuits à la Cuillère

Method

1. 1

   For chantilly: in order to have a cream chantilly that fits properly, make sure to put your whip and salad bowl in the freezer upstream. Using your previously cooled utensils, mix the cream until it is mounted.

2. 2

   Then add the mascarpone, sugar and vanilla. Drain until you get a chantilly, be careful not to whip the mixture too much so as not to have a too heavy mixture. Once the mixture is ready, keep it cool in a socket pocket.

3. 3

   For the ganache: heat the liquid cream and pour on the crushed dark chocolate. Cover for the chocolate to melt, mix until the chocolate is smooth and melted, and put in a socket pocket.

4. 4

   For mounting: Take a mould and put baking paper in the bottom. For the first layer, cover the back of the biscuits with the ganache and place them at the bottom of the mould to create the base of your home. Put a layer of ganache between the biscuits to consolidate them.

5. 5

   Do the same for the second layer, and the third layer. To form the roof of the house: add a new layer of cookies but twice as wide as the previous one, then the same with the next layer that will be the last layer (use falls for that). Between each layer put ganache to solidify the whole. Cool the cake for 1 hour so that the different layers of the cake are stabilized and solid.

6. 6

   For decoration: Remove the cooled cake and cover it with chantilly to paste the cookies that will serve as a roof. Place whole cookies so as to create a roof, then add a trait of chantilly with a socket pocket, and finally sprinkle with chocolate chips.

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