Chocolate and Vanilla Christmas House

Ganache

Cut the vanilla pod in two pieces in its length. Scrape the seeds.

Pour 50 g of cream in a saucepan. Add the honey, vanilla seeds and vanilla pod.

Heat until it boils. Stop heating immediately.

Leave to rest 10 to 15 minutes.

Remove the pod from the cream (try to extract as many seeds as possible).

Melt slowly the white chocolate.

When the chocolate is melted, heat again for a few seconds the cream.

Add it to the chocolate 1/3 after the other.

Add the 150 g of cream, mix.

Place a clingfilm directly on the mixture so that there's no air remaining.

Set aside in your fridge for at least 4 hours.

Genoise pastry

Preheat your oven at 190 C / 375 F degrees.

Whisk the eggs and sugar in your large bowl.

Place it over a sauce pan with boiling water (double boiler) and whisk with your electrical whisk until you get a white mixture and a 50 C / 120 F degrees temperature. (the mixture should triple in volume)

Remove from the double boiler and keep on whisking until the temperature goes down to 25-30 C / 85 F degrees (you should be able to touch the bowl without heat sensation).

Add the flour, corn starch and cocoa in 2 times, mix gently with a spatula.

Pour into your buttered and floured mold (30x18 cm).

Cook for 17 minutes.

Let cool down on a cooling rack.

Chocolate ganache

Heat the cream in a sauce pan and remove from the stove as soon as you see little bubbles.

Pour on the chocolate, cut in pieces, and combine. Let cool down at room temperature. Then set aside in your fridge for 30 minutes.

Assembly

Place your bowl and whisk in the freezer for a few minutes.

When the bowl is cold, pour the vanilla ganache and whisk until firm.

Cut the genoise in 4 rectangles (same size).

Cut one of the 4 at 2/3 of the width (if your rectangle is 7,5 cm large, cut at 5 cm. You'll have a 5 cm rectangle and a 2,5 cm one).

Place one of the 3 identical rectangles on your serving plate. Cover with vanilla ganache. Add half of the blueberries.

Place another rectangle, vanilla ganache and the remaining blueberries.

Place the third rectangle and spread vanilla ganache.

Place the 2/3 rectangle and spread vanilla ganache.

Place the 1/3 rectangle and spread the remaining vanilla ganache.

Flatten the ganache all over the house.

Place in your freezer for 10 minutes.

Remove from the freezer and spread the chocolate ganache on the walls.

Place the lady fingers on the roof.

Whisk the cream into chantilly. When it starts thickening, add the mascarpone and icing sugar.

Pipe the chantilly on top of the roof.

Add your decorations (door, windows, Christmas trees,...) and set aside in your fridge until serving.