BLACK FOREST

1) Using a paddle attachment, beat the egg yolks and inverted sugar.
2) At the same time, in a second bowl, beat the egg whites with the saccharose.
3) Mix together this two mixtures and add gently the previously sifted powders.
4) Spread and sprinkle with halved Griottines Cointreau®.
5) Cook to 190°C in a convection oven for 6 to 8 minutes.

1) Boil water and saccharose.
2) Add liqueur and set aside in the refrigerator

1) In a saucepan, bring up puree to a temperature of 40-50°C.
2) Mix together saccharose and pectin.
3) Sprinkle on puree and boil.
4) Set aside in the refrigerator.
5) Smooth and pipe on sponge discs, previously soaked with
Griottines Cointreau® syrup.

1) Cut the cherries in a brunoise and put in a saucepan.
2) Add butter, vanilla pod, liqueur, grated candied ginger, lemon zest and sweat.
3) Sprinkle the mixture brown sugar-xanthan gum-pectin.
4) Boil then add lemon juice and Fleur de sel.
5) Mold into hemispheres with a diameter of 3 cm and freeze.
6) Set aside for the assembly

1) Whip the cream (2) and set aside in the refrigerator.
2) Make a Switzerland meringe with egg whites and saccharose.
3) In a saucepan, heat cream (1) to 50°C and add previously soaked gelatin.
4) Warm to 28°C.
5) Add gradually Switzerland meringue, Kirsch Jacobert® and whipped cream.
6) Use immediately for the assembly

1 ) Whip the cream (2) until as smooth as possible and set aside in the refrigerator.
2) Heat cream (1), glucose and milk to 80°C.
3) Add previously soaked gelatin, then pour on chocolate and emulsify with a mixer (30°C).
4) Make a Switzerland meringue mixture.
5) Add meringue (30°C) in the ganache. Incorporate finaly the smooth cream.
6) Use immediately.

1) In a saucepan, heat water, saccharose and glucose to 120°C.
2) In a second saucepan, boil cream and inverted sugar.
3) Add in 2 or 3 times cocoa powder and cooked sugar.
4) Add previously soaked gelatin.
5) Mix and strain.
6) Use to 28°C.