Black Forest Plated Dessert

Black Forest Plated Dessert
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Containing: 12 Components
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Featured Ingredients

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Chocolate Sablé

Ingredients

  • 85 g
    powdered sugar
  • 80 g
    egg yolks
  • 200 g
    cake flour
  • 40 g
    Cacao Barry Plein Arome Cocoa Powder

Preparation

  1. Mix the soft butter and the powdered sugar on low speed in the tabletop mixer.
  2. Add the egg yolks, followed by the flour and the cocoa powder and continue mixing until the texture is completely smooth.
  3. Place the dough on a plastic sheet or parchment paper and cover with a second one.
  4. Using a rolling pin, roll in both directions until a very thin layer of around 2 mm (0.08”) thick is obtained.
  5. Freeze until solid enough to be cut.
  6. Remove from the freezer, peel off both sheets and cut into squares of 4 cm x 4 cm (1.6” x 1.6”) using a knife and a ruler. It is important to cut the dough on a cold tray to prevent it from warming to quickly.
  7. Place the pieces of dough on a silicon mat with holes. The silicon mat is used to prevent the dough from moving during baking and to ensure that all the pieces keep a nice and square shape.
  8. Bake at 150°C (302°F) for 10 minutes.

Tools

  • Metal Tray
  • Silicon mat
  • Knife
  • Bowl scraper
  • Rolling pin
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Spatula
  • Plastic sheet or parchment paper

Vanilla Chantilly Cream

Ingredients

  • 500 g
    Heavy cream 35% fat
  • 10 g
    sugar
  • 1 beans(s)
    Madagascar vanilla bean

Preparation

  1. Scrape the seeds out of the vanilla beans and place them into the cream.
  2. Transfer into the mixing bowl followed by the sugar.
  3. Whisk until the preparation holds stiff peaks.
  4. Transfer into a piping bag with a 5 mm (0.2”) tip.

Tools

  • Knife
  • Piping Bag
  • Scissors
  • Tabletop mixer, mixing bowl and a whisk

Golden Cocoa Glaze

Ingredients

  • 210 g
    Sugar
  • 100 g
    water
  • 160 g
    Heavy cream 35% fat
  • 100 g
    glucose syrup DE 38
  • 65 g
    Gelatin mass (1:5 gelatin powder 200 bloom + water)
  • 0.5 g
    IBC creative gold powder
  • 50 g
    Cacao Barry Plein Arome Cocoa Powder

Preparation

  1. Bring the cream, glucose and cocoa powder to the boil.
  2. Cook the water and sugar to 115°C (239°F).
  3. Once the sugar syrup has reached 115°C (239°F), clench with the hot cream preparation.
  4. Press the glaze through the strainer into a bowl to ensure that all the cocoa powder remains into the glaze.
  5. Cool the glaze down to 70°C (158°F), add the gelatin mass and mix well using an immersion blender. It is important to let the glaze cool down to 70°C (158°F) or below before adding the gelatin mass in order to avoid air bubbles.
  6. Add the gold powder and mix using the immersion blender.
  7. The glaze should be at 35°C (95°F) and be very smooth without any lumps.
  8. Transfer the glaze into a piping bag and cut a small tip off to control the flow.
  9. Unmold the cubes of cherry chocolate mousse, place them onto a rack and glaze them.
  10. Using a skewer, clean the excess glaze and place on top of a chocolate sablé square.

Tools

  • Cooktop
  • Saucepan
  • Thermometer
  • Immersion blender
  • Piping Bag
  • Scissors
  • Palette knife
  • Guitar sheets
  • Rack
  • Infrared Thermometer
  • Wooden Skewers
  • Spatula

Cherry Chocolate Mousse

Ingredients

Preparation

  1. Whip the cream on high speed until the preparation holds soft peaks.
  2. In the meantime, bring the cherry purée to a boil.
  3. Once boiling, mix with the chocolate to obtain a smooth ganache that should be at 45°C (113°F).
  4. Add the cherry gel and mix well. Make sure the cherry gel is not used straight out of the fridge as it could crystallize the ganache.
  5. Add the pâte à bombe and barely mix it. Do not overmix the preparation before adding the whipped cream.
  6. Add the whipped cream in two additions and mix until fully incorporated and completely smooth.
  7. Transfer into a piping bag and cut a small tip off to control the flow.
  8. Immediately pipe into the molds. Make sure to leave enough space in the middle of the mold for the rest of the assembly.
  9. Using a palette knife, spread the mousse evenly on the sides and in the bottom of the mold to ensure that there are no air bubbles.
  10. Mix the cherry marmalade again and place it on top of the mousse into the mold.
  11. Place a square of vanilla velvet into each of the cavities.
  12. Cover with a thin layer of cherry chocolate mousse and remove the excess mousse using a palette knife.
  13. Place a square of chocolate crisp onto the mousse layer and clean well using the palette knife.
  14. Place into the blast freezer until solid enough to be unmolded.

Tools

  • Cooktop
  • Saucepan
  • Whisk
  • Piping Bag
  • Scissors
  • Mixing bowl (s)
  • Palette knife
  • Infrared Thermometer
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula

Cherry Gel

Ingredients

  • 25 g
    Gelcrem cold
  • 400 g
    cherry purée

Preparation

  1. Place the cherry purée into the food processor.
  2. Add the gelcrem in two different additions and mix until completely smooth. Make sure that the size of the recipe is adapted to the volume of the food processor used to ensure the full incorporation of the gelcrem into the purée.
  3. Scale 150 g (5.29 oz) of cherry gel to use in the cherry mousse and place the remainder into a piping bag with a 3 mm (0.12”) tip.

Tools

  • Thermomix® or food processor
  • Spatula

Pâte à Bombe

Ingredients

  • 175 g
    egg yolks
  • 175 g
    sugar
  • 110 g
    cherry purée

Preparation

  1. Heat the cherry purée, the egg yolks and the sugar to 82°C (180°F) in the Thermomix®.
  2. Transfer into a mixing bowl and whip on high speed until the preparation holds dense peaks.
  3. Scale 150 g (5.29 oz) of pâte à bombe to use in the cherry mousse.

Tools

  • Thermomix® or food processor
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula

Arriba Cherry Crémeux

Ingredients

Preparation

  1. Heat the cream, cherry purée, egg yolks and sugar to 82°C (180°F) in the Thermomix®.
  2. Add the chocolates and mix well until obtaining a smooth crémeux. Note that because of the usage of fruit purée, some cherry texture may remain in your crémeux.
  3. Transfer into a bowl and fill the leaf mold using a spoon.
  4. Remove the excess crémeux using a palette knife and freeze until solid enough to be unmolded.

Tools

  • Palette knife
  • Thermomix® or food processor
  • Spatula
  • Leaf mold

Chocolate Crisp

Ingredients

Preparation

  1. Mix the melted chocolate and hazelnut praliné together.
  2. Add the Pailleté FeuilletineTM and the salted chocolate crumble and continue mixing.
  3. Pour the preparation onto a plastic sheet, cover with a second one and roll the dough to 2-3 mm (0.08 - 0.12”) thick using a rolling pin.
  4. Place onto a metal tray and let set at room temperature.
  5. Peel off the plastic sheet on the top and cut into squares.

Tools

  • Metal Tray
  • Knife
  • Guitar sheets
  • Ruler (s)
  • Rolling pin
  • Spatula

Salted Chocolate Crumble

Ingredients

  • 110 g
    sugar
  • 65 g
    Butter, Softened
  • 5 g
    salt
  • 25 g
    Eggs, whole
  • 40 g
    All purpose flour
  • 35 g
    Cacao Barry Plein Arome Cocoa Powder

Preparation

  1. Place the butter, the salt, and the sugar into the mixing bowl and mix on medium speed.
  2. Slowly add the eggs.
  3. Stop mixing, add the flour and the cocoa powder and mix again until all the ingredients are well incorporated.
  4. Pour the dough onto a silicon mat and using a palette knife, spread it out evenly until obtaining a thin layer.
  5. Bake at 170°C (338°F) for 20 minutes.
  6. Once baked, let the crumble cool down and cut it into pieces using the food processor.
  7. Scale 40 g (1.4 oz) to use in the chocolate crisp and save some big pieces to decorate the dessert at the end.

Tools

  • Silicon mat
  • Palette knife
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Thermomix® or food processor

Velvet & Vanilla Mousse

Ingredients

  • 125 g
    Whole milk
  • 30 g
    Gelatin mass (1:5 gelatin powder 200 bloom + water)
  • 250 g
    Heavy cream 35% fat
  • 1 g
    Madagascar vanilla beans
  • 240 g
    Callebaut W2 White Chocolate

Preparation

  1. Place the milk into the saucepan.
  2. Scrape the vanilla seeds out of the beans, add them into the pan and bring to the boil.
  3. Add the gelatin mass and mix until completely melted.
  4. Strain the vanilla seeds out of the preparation over the chocolate.
  5. Using an immersion blender, mix until completely smooth.
  6. Let the preparation cool down to 28-30°C (82-86°F).
  7. Combine the preparation with the whipped cream and pour onto a frame lined with plastic film.
  8. Remove the excess preparation by using a scraper and a palette knife.
  9. Freeze until solid enough to be unmolded and cut.

Tools

  • Cooktop
  • Saucepan
  • Knife
  • Strainer
  • Immersion blender
  • Plastic film
  • Palette knife
  • Infrared Thermometer
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula
  • 33x23cmx5mm (13”x 9”x0.2”) frame

Cherry Marmalade

Ingredients

  • 400 g
    IQF cherries
  • 40 g
    sugar
  • 5 g
    pectin NH

Preparation

  1. Mix the pectin and the sugar together.
  2. Heat the cherries to 40°C (104°F).
  3. Once at 40°C (104°F), add the pectin and the sugar mixture and bring to the boil.
  4. Transfer into a bowl, cover with plastic film and place into the fridge until cooled down.

Tools

  • Cooktop
  • Saucepan
  • Plastic film
  • Infrared Thermometer
  • Spatula

Assembly

Ingredients

  • Mona Lisa dark curled shavings
  • IBC creative gold powder
  • Cherries

Preparation

  1. Using a palette knife, gently place the cubes of mousse onto the plate and the frozen molded leaves in between.
  2. Add the curls onto the cake and pipe dots of cherry gel and vanilla Chantilly cream.
  3. Place pieces of chocolate crisp onto the plate and finish with a cherry.

Tools

  • Palette knife
  • Tweezers

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