86 g flour T55
27 g cocoa powder 24/26% fat
3 g baking powder
63 g butter
125 g milk
177 g egg yolk
80 g egg white (1)
230 g egg white (2)
174 g sugar
Total weight: 968 g
Step
Sift together the flour, cocoa powder and baking powder.
Bring to boil butter and milk, then pour over the flour.
Put everything back in the saucepan and let it dry.
In the microwave, heat the mix of eggs yolk – white (1) at
37/38°C and add gradually to the base. Final temperature shall
be around 40-45°C.
Beat to a soft peak egg white (2) and sugar.
Add delicately the meringue to the previous mix.
Deck oven: Bake at 180°C (UP) + 160°C (down) for around
14/16 minutes, open window (damper).
Convection oven: Bake at 170°C around 14/16 minutes, speed 2,
open window (damper).
2. CHERRY CONFIT
Ingredients
286 g cherry puree
25 g sugar
6 g NH pectin
7 g lime puree
Total weight: 324 g
Step
Place the cherry puree in a saucepan. Combine the sugar and
pectin and pour slowly over the cold puree. Bring to the boil for
30 seconds to activate the pectin. Finally, stir in the lime puree.
3. CHOCOLATE DIPLOMATE CREAM
Ingredients
143 g milk (1)
36 g egg yolk
17 g sugar
13 g cornstarch
3 g gelatin 200 bloom
67 g milk (2)
86 g dark chocolate 70%
157 g cream 35%
Total weight: 522 g
Step
Pastry cream base:
Bring the milk (1) to the boil in a saucepan. Mix egg yolk and
sugar well before adding to mixture. Add cornstarch. Cook like
a pastry cream, adding the gelatin at the end.
Ganache base:
Heat the milk (2) at 80°C and pour over the chocolate. Create
the emulsion.
Asssembly:
Pour the hot ganache over the hot pastry cream, then blend
again. Cool it down at 25°C and add the whipped cream.
4. KIRSCH MASCARPONE CHANTILLY
Ingredients
140 g cream 35% (1)
47 g sugar
3 g gelatin 200 bloom
93 g mascarpone
327 g cream 35% (2)
30 g Jacobert® Kirsch based spirit 45%
Total weight: 640 g
Step
Heat cream (1) and sugar to 60°C. Stir in gelatin. Add cold
cream (2), mascarpone and Jacobert® Kirsch based spirit. Mix
and set aside at 3°C for 12 hours before whipping.
5. ASSEMBLY
Ingredients
900 g cocoa Japanese sponge
200 g chocolate diplomate cream
60 + 10 g cherry confit
Amarena Cointreau®
35 g Kirsch mascarpone chantilly
Dark chocolate sticks (55%)
Step
Prepare cocoa Japanese sponge. Bake on a 40 x 60 cm tin and leave to cool. Cut to even out 4 sides if necessary, then cut
in half (36 x 27 cm).
Prepare chocolate diplomate cream. Spread 200 g per sponge (36 x 27 cm).
Place 60 g of cherry confit on top of the chocolate diplomate cream and the rest in 2.5 cm mini-dome silicone moulds.
Spread a few chopped Amarenas Cointreau® over the confit, roll up the sponge and leave to set in the freezer.
Cut the rolled cake into 4.5 cm wide.
On the cut side, place the mini-dome of cherry confit in the center.
Whip the Kirsch mascarpone chantilly and spread 35 g on top of the confit.
Decorate with a little grated chocolate, 3 x 1/4 cherries and 2 chocolate sticks.
