Recipe of the month
Black Forest
CHOCOLATE SPONGE
- Egg whites 635 g
- Caster sugar 610 g
- Egg yolks 635 g
- Butter 140 g
- Flour T55 127 g
- Cocoa butter 127 g
- Potato starch 127 g
Whip egg white and add sugar in three times, add egg yolks, sifted powders and finish with butter melted to 40°C. Spread 1,200 g per tray and bake at 180°C for 8 minutes.
VANILLA WHIPPED GANACHE
- Cream 289 g
- Invert sugar 29 g
- Glucose 29 g
- White chocolate 199 g
- Cream 434 g
- Kirsch 20 g
Heat 289 g cream with invert sugar and glucose, pour in three times onto chocolate and emulsify with a hand blender. Add 434 g cream and the kirsch. Refrigerate overnight before use.
AMARENA KIRSH SYRUP
- Amarena syrup, strained 667 g
- Kirsch 13 g
- Water 67 g
- Caster sugar 53 g
Boil water, sugar and syrup. Add kirsch.
GUANAJA CHOCOLATE GANACHE MOUSSE
- Cream 184 g
- Couverture Guanaja 70% (Valrhona) 184 g
- Cream 35% fat UHT 132 g
Boil 184 g cream and pour in three times onto the chocolate to emulsify. Cool to 36°C before folding 132 g semi-whipped cream.
AMARENA SPRAY MIXTURE
- Neutral glaze 400 g
- Amarena (see above) 40 g
Boil neutral glaze with syrup, spray hot.
ASSEMBLY AND FINISHING
Assemble in a 3.5 cm high ring. Soak two sponges when they are still warm, whip vanilla ganache to a creamy texture. Spread onto the fi rst sponge in a frame and add 600 g amarena cherries (rinsed to remove excessive sugar), and cover with a second sponge. Spread chocolate mousse and once cooled, cut 18 cm rings. Spray with amarena glaze and decorate with chocolate shavings, non melting icing sugar, cocoa powder and gold leaf.
![](local/cache-gd2/f9/dad622d89f9338563a4a86d11d9bbf.png?1550218703)
Recipe given by
YOAN PALAMARA
Sous-Chef Pâtissier Pâtisserie Intuitions, Cannes.
![](local/cache-vignettes/L450xH352/arton263-62c3f.png?1550218703)
THE IDEA?
The idea was to revisit the classical black forest that everyone knows, fabricated in a pastry shop in a profitable way retaining all the original flavours, but added texture.
THE SHAPE?
I wanted to retain the tradition round shape, adding a geometric and indulging
finish.
THE FLAVOURS?
The goal was to retain the original fl avours of a blackforest with a little intensity of kirsch, amarena, chocolate and vanilla, all with improving the textures and fl avours creating a lighter dessert.
THE TECHNICAL STEP?
To have a clean and even assembly so that the cut will be perfect. The decoration requires precision.
CAREFUL
Emulsify correctly to obtain ideal textures.