Crimson Red Forêt Noir

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.

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.

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.