Part 1: Cocoa Pain de Gêne Biscuit
Zutaten
Methode- 200g Almond Paste
- 205g Liquid Egg (pasteurized)
- 75g Butter
- 1g Fine Salt
- 20g Cornstarch
- 15g Flour T55
- 20g deZaan Crimson Red Cocoa Powder
- Sift the cornstarch, flour, and cocoa powder together and reserve.
- Mix the almond paste and egg until combined.
- Whip to a ribbon stage in a mixer with a whisk attachment.
- At the same time, melt the butter and add salt once melted.
- Fold the sifted ingredients into the egg mixture. Fold in melted butter.
- Transfer and spread 450g of the batter onto a 30x40 cm sheet tray.
- Bake at 180°C/356°F for 8 minutes.
- Cool completely before cutting into 3 circles of 140 mm in diameter.
Part 2: Confit Marsala Cherry
Zutaten
Methode- 375g Cherry Puree
- 9g Lemon Puree
- 50g Granulated Sugar
- 13g Pectine 325NH95
- 2 sheets of Gelatin (hydrated)
- 10g- Cherry Syrup
- 18g Marsala
- Mix the sugar and pectin into a bowl until combined and reserve.
- Melt the purees together. At 40°C/104°F, add the sugar/pectin mixture.
- Cook to a boil whilst mixing continuously, checking for desired texture along the way.
- Once the desired texture has been reached, add the gelatin, syrup, and marsala.
- Mix with an immersion blender until combined.
- Cool until set. Once the confit is set, remix with the immersion blender.
- Transfer to a piping bag and reserve for assembly.
Part 3: Black Forest Chantilly
Zutaten
MethodePastry Cream Base:
- 120g Milk
- 45g Cream 35%
- 35g Raw Sugar
- 16g Cornstarch
- 26g Egg Yolks
- 9g Butter
- 4 sheets of Gelatin (hydrated)
- 1g Vanilla Powder
- 1g Vanilla Extract Tahitian (Prova)
Chantilly Base:
- 500g Cream 35%
Pastry Cream:
- Mix the sugar, cornstarch, and egg yolks together to a smooth paste and reserve.
- Bring the milk and cream to a boil.
- Stream the milk mixture onto the egg yolk mixture, whisking until combined.
- Bring back to heat and bring to a boil for 1 minute. Add the butter, gelatin, and vanilla.
- Take off the heat and cool down to 26°C/79°F.
Mousse Base:
- Whip the cream to soft/medium peaks.
- Fold into the pastry cream until combined. Use immediately once combined.
Part 4: Cherry Soaking Syrup
Zutaten
Methode- 200g Granulated Sugar
- 200g Water
- 100g Frozen Cherries
- Bring the sugar and water to a boil.
- Pour over the cherries and allow to sit overnight.
- Strain the liquid and reserve for soaking.
Part 5: Vanilla Whipped Ganache
Zutaten
Methode- 264g Cream 35% (1)
- 0.5g Tahitian Vanilla Extract (Prova)
- 2½ sheets of Gelatin (hydrated)
- 65g White Chocolate
- 175g Cream 35% (2)
- 0.5g Fine Salt
- Bring the cream (1) and vanilla to a simmer. Add the gelatin and mix.
- Pour onto the white chocolate and whisk until combined.
- Add cream (2) and salt. Mix until combined.
- Reserve in the refrigerator overnight.
- Refer to the assembly section below for further instructions.
Part 6: Assembly
Methode- Prepare a metal ring with an acetate strip.
- Place 1 disc of the cocoa pain de gene at the center.
- Soak with cherry soaking syrup.
- Pipe 100g of the confit onto the pain de gene.
- Pipe the Chantilly crème between the pain de gene and the metal ring just enough to cover the confit.
- Add 38g of cherries.
- Repeat set 2-6 once again.
- Add the last disc of pain de gene and seal off the top with the rest of the Chantilly.
- Freeze until set. Unmold and proceed with finishing.
- Whip the vanilla ganache to medium peaks and decoratively pipe above the Chantilly.
- With a chocolate spray, spray the top of the cake until covered.
- Garnish with chocolate decorations on the side and marinated cherries.
