Original creation by
Philippe RIGOLLOT,
World pastry Champion,
M.O.F. Pastry,
Annecy, France
BLACK FOREST WITH
GRIOTTINES® COINTREAU®
Chef :
Brands
Quantity :
Recette pour 4 entremets de ø 16 cm
1. DARK CHOCOLATE STREUZEL CRISPNESS
Ingredients
255 g hazelnut praline Weiss
90 g pailleté feuillantine wafer crunch
165 g cocoa Streuzel
45 g dark couverture chocolate (64% cocoa)
45 g milk couverture chocolate (36% cocoa)
Step
Melt the couvertures, then mix with the cooked cocoa
Streuzel, the pailleté feuillantine and the praline. Spread 150 g
of crispness into a circle with a diameter of 16 cm
2. COCOA STREUZEL
Ingredients
45 g butter
45 g brown sugar
45 g almond powder
0,5 g salt
34 g wheat flour T45
7 g cocoa powder
Step
Pass through a rolling mill (at 2). Cook at 150°C for 20 minutes.
Let cool and mix.
3. WHITE CHOCOLATE MADAM MOUSSE
Ingredients
209 g vanilla pastry cream
8 g gelatine powder 200 blooms
170 g white chocolate couverture (34% cocoa)
500 g cream for the gastronomy (35% fat)
Step
Carry out an English cream. Still hot, add the gelatine, then
pour onto the white chocolate. Mix. Cool down to 35°C and
add the whipped cream. Use right away.
4. VANILLA PASTRY CREAM
Ingredients
145 g milk
28 g sugar
28 g egg yolks
11 g custard powder
7 g butter
1 g vanilla pod
Step
Bring milk and vanilla pod to the boil. Mix the egg yolks with the
sugar and the custard powder. Pour into the hot milk and bring to
a boil for 2 minutes.
5. SPONGE WITHOUT FLOUR
Ingredients
140 g egg whites
170 g sugar
105 g egg yolks
35 g cocoa powder
Step
Pour into circle with a diameter of 16 cm. Cook at 180°C for
approximately 12 minutes.
6. LIGHTENED MOUSSE
Ingredients
190 g milk
381 g cream for the gastronomy (35% fat)
225 g dark chocolate couverture (64% cocoa)
3 g gelatine powder 200 blooms
Step
Melt the gelatine powder with five times its weight in water.
Bring the milk to a boil and add the gelatine. Pour approximately
one third of the hot liquid onto the chocolate and mix using a
whisk until you have a smooth, elastic and glossy texture, what
marks the beginning of the emulsion. Add remaining milk while
maintaining this texture. When the chocolate mixture is to
35/45°C, incorporate the fluffy whipped cream. Use right away.
Freeze.
7. WHIPPED GANACHE
Ingredients
240 g cream for the gastronomy (35% fat)
27 g glucose
27 g inverted sugar
215 g dark chocolate couverture (64% cocoa)
485 g cream for the gastronomy (35% fat)
Step
Heat cream, glucose and inverted sugar. Bring to a boil then pour
slowly pour the boiling mixture over the chopped couverture,
mixing at the center to create an elastic and glossy ‘core’, what marks the beginning of the emulsion. Maintain this texture
until the end. Continue adding the liquid gradually. Mix. Add
the second weight of cream onto the ganache, mix well and
keep cool for 2 or 3 hours. Finally, whisk the mixture.
The texture must be sufficiently consistent to use this mousse
in a pastry bag.
8. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Reverse assembly into a circle with a diameter of 16 cm.
Pour 180 g of lightened mousse, then cover with a disq of
sponge. Pour 200 g of Madam mousse and spread 30 g of Cointreau®
Griottines®.
Close the assembly with the crispness (150 g).
Freeze.
Turn the preparation, pour on top the whipped ganache, then
sprinkle with the remaining cocoa streuzel.
Make a strip with dark chocolate onto freeze sheet.
Decorate at your convenience.
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