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Hero Image Of DeZaan Crimson Red Forêt Noir

Purpurroter Forêt Noir

Ein verführerischer Farbtrick an diesem Halloween mit Crimson Red.

Portionen6 Portionen
Verwendetes PulverCrimson Red
Rezept ausdrucken
Part 1: Cocoa Pain de Gêne Biscuit
  • 200g Almond Paste
  • 205g Liquid Egg (pasteurized)
  • 75g Butter
  • 1g Fine Salt
  • 20g Cornstarch
  • 15g Flour T55
  • 20g deZaan Crimson Red Cocoa Powder
  1. Sift the cornstarch, flour, and cocoa powder together and reserve.
  2. Mix the almond paste and egg until combined.
  3. Whip to a ribbon stage in a mixer with a whisk attachment.
  4. At the same time, melt the butter and add salt once melted.
  5. Fold the sifted ingredients into the egg mixture. Fold in melted butter.
  6. Transfer and spread 450g of the batter onto a 30x40 cm sheet tray.
  7. Bake at 180°C/356°F for 8 minutes.
  8. Cool completely before cutting into 3 circles of 140 mm in diameter.
Part 2: Confit Marsala Cherry
  • 375g Cherry Puree
  • 9g Lemon Puree
  • 50g Granulated Sugar
  • 13g Pectine 325NH95
  • 2 sheets of Gelatin (hydrated)
  • 10g- Cherry Syrup
  • 18g Marsala
  1. Mix the sugar and pectin into a bowl until combined and reserve.
  2. Melt the purees together. At 40°C/104°F, add the sugar/pectin mixture.
  3. Cook to a boil whilst mixing continuously, checking for desired texture along the way.
  4. Once the desired texture has been reached, add the gelatin, syrup, and marsala.
  5. Mix with an immersion blender until combined.
  6. Cool until set. Once the confit is set, remix with the immersion blender.
  7. Transfer to a piping bag and reserve for assembly.
Part 3: Black Forest Chantilly

Pastry 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:

  1. Mix the sugar, cornstarch, and egg yolks together to a smooth paste and reserve.
  2. Bring the milk and cream to a boil.
  3. Stream the milk mixture onto the egg yolk mixture, whisking until combined.
  4. Bring back to heat and bring to a boil for 1 minute. Add the butter, gelatin, and vanilla.
  5. Take off the heat and cool down to 26°C/79°F.

Mousse Base:

  1. Whip the cream to soft/medium peaks.
  2. Fold into the pastry cream until combined. Use immediately once combined.
Part 4: Cherry Soaking Syrup
  • 200g Granulated Sugar
  • 200g Water
  • 100g Frozen Cherries
  1. Bring the sugar and water to a boil.
  2. Pour over the cherries and allow to sit overnight.
  3. Strain the liquid and reserve for soaking.
Part 5: Vanilla Whipped Ganache
  • 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
  1. Bring the cream (1) and vanilla to a simmer. Add the gelatin and mix.
  2. Pour onto the white chocolate and whisk until combined.
  3. Add cream (2) and salt. Mix until combined.
  4. Reserve in the refrigerator overnight.
  5. Refer to the assembly section below for further instructions.
Part 6: Assembly
  1. Prepare a metal ring with an acetate strip.
  2. Place 1 disc of the cocoa pain de gene at the center.
  3. Soak with cherry soaking syrup.
  4. Pipe 100g of the confit onto the pain de gene.
  5. Pipe the Chantilly crème between the pain de gene and the metal ring just enough to cover the confit.
  6. Add 38g of cherries.
  7. Repeat set 2-6 once again.
  8. Add the last disc of pain de gene and seal off the top with the rest of the Chantilly.
  9. Freeze until set. Unmold and proceed with finishing.
  10. Whip the vanilla ganache to medium peaks and decoratively pipe above the Chantilly.
  11. With a chocolate spray, spray the top of the cake until covered.
  12. Garnish with chocolate decorations on the side and marinated cherries.


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