Christmas star

Mix the almond paste and the eggs in a food processor.
Add the muscovado sugar, maple syrup, and brown sugar.
Mix without over-processing, then add the sifted fl our combined with the baking powder.
Incorporate the melted butter, then spread onto a 60×40 cm tray at 1400 g.
Bake at 160°C for about 16 minutes.
Let cool, then divide into two 40×30 cm pieces.

Heat the purees to 40°C and add the sugar-pectin mixture.
Bring to a boil, then cool and store at 4°C.
Blend until smooth and spread over the surface of the maple biscuit.

Mix the praline with the cocoa butter paste, temper to 24°C, and keep at room temperature.

Cut the rinsed fruits into large pieces without peeling.
Place them in a saucepan, cover with cold water, add the salt, and bring to a boil.
Drain, rinse with cold water, and return to the saucepan.
Add the fruit purees, blend, then add sugar (1) with the acid and bring to a boil.
Add sugar (2) with the starch and pectin, and bring to a boil.
Cool to 35°C and spread the second half of the maple biscuit in a
40 x 30 cm frame.
Keep at 4°C and spread the speculoos praline.

Infuse the scraped vanilla in the heavy cream.
Caramelize the granulated sugar and deglaze with the hot cream.
Add the infused cream, then the egg yolks, and cook to 82°C.
Pour over the hydrated gelatin and the speculoos paste.
Add the butter and blend until smooth.
Pour 800 g over the biscuit with the marmalade and praline.
Flip the biscuit covered with the raspberry compote.
Freeze at -18°C and cut into triangles.
Reserve the remaining portion.

Heat the cream with the vanilla pod.
Pour over the beaten egg yolks and cook to 82°C.
Add the gelatin, cool to 31°C, and fold in the whipped cream.
Pipe 180 g per star-shaped mold, add the inserts cut into triangles at the points and a hexagonal shape in the center.
Freeze at -20°C, unmold, and spray with a 60/40 white chocolate mixture.
Place on the crunchy base.

Heat the purees, add the sugar with the starch, and incorporate the hydrated gelatin.
Pour into a teardrop shape along with the remaining speculoos cream.
Freeze at -18°C, unmold, and glaze.
Place alternately on each branch of the star.
Decorate with white chocolate stars.