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Black forest gateau

Recipe makes 1 trays gastro 2/1. Entremets size10 x 25 cm.

Chocolate sponge

  • Eggs 1,000 g
  • Caster sugar 600 g
  • Vanilla extract 10 g
  • Soft flour 500 g
  • Cocoa powder 75 g
  • Emulsifier quick 75 10 g

Whip eggs, emulsifier and sugar to soft peak. Add vanilla. Sift cocoa powder and flour and fold in egg mixture. 2,100 g per tray. Bake at 180°C for 30 to 35 minutes.


Morello cherry jelly

  • Morello cherry puree (Capfruit) 580 g
  • Whole cherry IQF 580 g
  • Griotte red colour powder 0.3 g
  • Pectin NH 12 g
  • Gelatin 12 g
  • Caster sugar 60 g
  • Invert sugar 60 g

Boil puree and cherries with invert sugar. Gradually add sugar mixed with pectin. Boil for 2 minutes and refrigerate overnight.


Low-fat cherry mousse

  • Morello cherry puree (Capfruit) 1,000 g
  • Gelatin 25 g
  • Maltitol 166 g
  • Water 40 g
  • Egg white 90 g
  • Egg white powder 0.5 g
  • Cream 400 g

Cook maltitol and water to 118°C and pour onto lightly whipped egg whites to make an Italian meringue. Mix the puree and add the melted gelatin (35-37°C). Fold lightly whipped cream and meringue into previous mixture.


Chocolate mousse

  • Couverture caraïbe 66% (Valhrona) 666 g
  • Hazelnut praline 60% 150 g
  • Salt 5 g
  • Cream 600 g
  • Invert sugar 70 g
  • Gelatin 8 g
  • Cream whipped 1,500 g

Melt chocolate and praline, add salt. Boil 600 g cream and invert sugar, pour onto previous mixture and emulsify with a hang blender. Add gelatin and cool to 35-37°C before folding in 1,500 g of lightly whipped cream.


Chocolate ganache

  • Cream 730 g
  • Invert sugar 90 g
  • Maldon salt 5 g
  • Couverture Caraïbe 66% (Valrhona) 460 g
  • Couverture Jivara Lactee 40% (Valrhona) 180 g
  • Morello cherry puree (Capfruit) 66 g

Boil cream with invert sugar and salt. Pour onto chocolates and emulsify with a hand
blender. Finish with Morello cherry puree.


Kirsch cream

  • Cream 1,170 g
  • Couverture Ivoire 35% (Valrhona) 410 g
  • Kirsch 45% alcohol 40 g
  • Gelatin leaves 12 g

Boil cream, add gelatin and pour onto chocolate to emulsify. Cool and add alcohol. Refrigerate overnight before use. Whip to chantilly consistency and pipe with a St Honore tip.


Assembly

  • Sponge 1.5 cm thick
  • Morello cherry Jelly 1,300 g per frame
  • Low fat cherry mousse 1,500 g
  • Sponge 1.5 cm thick
  • Chocolate mousse 2,800 g per frame
  • Sponge 1.5 cm thick
  • Ganache 1,500 g per frame

Soaking syrup

  • Morello cherry puree 1,500 g
  • 30°Baume syrup 2,000 g
  • Kirsch 200 g

Boil puree and syrup. Cool before adding kirsch.

Recipe given by

Alexis Watrin
Chef Pâtissier Racecourses-Western The Hong Kong Jockey Club, Hong Kong

The idea?

I love to have a small amount of acidity generally in my desserts. I wanted to revisit the black forest, giving it more of a fruity flavour, but also keeping a good flavour and textural balance.


The shape?

Very classical and easy to produce in large volumes.


The flavours?

I love classical flavours that I rectify to my taste with more fruit, less sugar and a little acidic note to finish.


The technical step?

When piping the kirsch cream, take care to be as even as possible, especially with in large production.


Careful

Something simple, but make sure to correctly soak the sponge to give a gourmet finish. Also make sure to use a good quality kirsch.

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