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By Nicolas Boussin - Maxime Guérin

Recipe Christollen

To make this dish

Ingredient list

  • MACERATED FRUIT FOR CHRISTOLLEN
    65 g cubes d’oranges confites
    65 g cubes de citrons confits
    65 g raisins de Corinthe
    65 g golden raisins
    120 g raw almonds
    110 g dark rum
  • CHRISTOLLEN INSERT
    200 g pâte d’amande 50%
    150 g pâte d’orange confite
  • CHRISTOLLEN IMBIBING SYRUP
    100 g water
    100 g sugar
    1/2 pod vanilla
    60 g dark rum
  • POOLISH
    170 g plain flour (T55, approximately 11% protein)
    40 g yeast
    85 g whole milk
    35 g Lescure UHT Cream 35% fat
    25 g poudre de lait écrémé
  • CHRISTOLLEN DOUGH
    480 g plain flour (T55, approximately 11% protein)
    8 g salt
    90 g honey
    1 g poudre de cannelle
    0,5 g poudre de cardamome verte
    1 g vanilla powder
    2 g lemon zest
    350 g Lescure Unsalted 500g butter Roll 82% fat
    80 g egg
    350 g poolish
  • CHRISTOLLEN FINISHING TOUCHES
    Qs Lescure Unsalted 250g butter Roll 82% fat
    Qs icing sugar
    Qs vanilla powder
    Qs caster sugar

The recipe, step by step

  1. 01

    MACERATED FRUIT FOR CHRISTOLLEN

    Roast the raw almonds in a 150°C convection oven for approximately 15 minutes. Rehydrate the raisins and currants in hot water for 10 minutes. Drain and combine with the candied fruits, chopped roasted almonds and dark rum. Let macerate for 4 hours (ideally overnight) and drain at least 2 hours before using.

  2. 02

    CHRISTOLLEN INSERT

    Combine using the paddle attachment. Divide into 80-g pieces and roll into 20-cm logs.

  3. 03

    CHRISTOLLEN IMBIBING SYRUP

    Bring the water, sugar and vanilla bean to the boil. Add the dark rum and set aside.

  4. 04

    POOLISH

    Heat the milk and cream to 25°C and dissolve the yeast. Pour over the powdered milk and flour, then knead using the dough hook to obtain a smooth, homogenous dough. Let rise for 20 minutes at 28°C.

  5. 05

    CHRISTOLLEN DOUGH

    Work the flour, honey, salt, spices and lemon zest with the butter cut into pieces. Add the eggs and combine to obtain a homogenous mixture. Add the poolish then knead with the dough hook for 10 minutes on speed 2 of the stand mixer. Incorporate the previously drained macerated fruit mixture. Let rise for 30 minutes, punch down and refrigerate overnight. 

  6. 06

    CHRISTOLLEN FINISHING TOUCHES

  7. 07

    SHAPING AND BAKING

    Divide the dough into 450-g pieces then roll out each into 15 x 23 cm rectangles. Create a depressing with a rolling pin and place the insert in it. Fold the dough over the insert, seal the extremities, shape the christollens and return to the refrigerator. Let rise for 2 hours at 26°C. Bake in a 160°C convection oven for approximately 40 minutes. As soon as the stollens come out of the oven, brush them first with the syrup then with melted butter. Let cool then roll in the vanilla sugar and sprinkle with icing sugar

    Chef's Tip

    Be careful to shape the Stollen properly so it will not deform while cooking.