SACHER BISCUIT W. BLUEBERRY
& MILK CHOCOLATE CREMEUX
1. BLUEBERRY CREMEUX
Ingredients
945 g blueberry puree Boiron
375 g sugar
300 g whole eggs
240 g egg yolks
15 g gelatin sheets
330 g butter 82%
Step
Pour the blueberry puree and the sugar in a pot and bring to a
boil. Add the eggs (both whole and yolks) and be sure to blend
very well. Bring to a boil again. Remove from the heat. Cool the
mix to 65°C and then encorporate the soaked gelatin and the
butter.
2. MILK CHOCOLATE CREMEUX
Ingredients
770 g whole milk 3.5%
770 g fresh cream 35%
150 g sugar
940 g milk chocolate 823
310 g egg yolks
15 g gelatin sheets
20 g Jacobert® raspberry spirit 50%
Step
Bring to a boil the milk, the cream and the sugar. Pour the hot
cream over the egg yolks and mix well. When the temperature
hits 82°C, add the soaked gelatin. Blend and pour over the milk
chocolate callets. Blend again to fully emulsify and upgrade the
flavor by adding a few splashes of Jacobert® Raspberry spirit.
3. SACHER BISCUIT
Ingredients
300 g butter 82%
300 g sugar (150 + 150)
300 g almond powder
150 g flour
240 g egg yolks
150 g whole eggs
300 g egg whites
400 g dark chocolate 60-40
Step
Whip the egg whites with 150 g sugar. Furthermore, mix well
the butter, the rest of the sugar, the whole eggs, the yolks and
the melted chocolate. Add the almond powder, the flour and
mix well. Incorporate finally delicately in the meringue. Spread
on a tray 40x60cm and bake at 190°C for 18 minutes.
4. RASPBERRY SYRUP
Ingredients
200 g blueberry puree Boiron
300 g water + 500 g sugar
100 g Jacobert® raspberry spirit 50%
Step
Pour all the ingredients apart from the Jacobert® raspberry
spirit to a pot and bring to a boil. Add the spirit at 80°C.
5. VIOLET GLAZE
Ingredients
150 g water
300 g sugar
300 g glucose syrup
200 g sweet condensed milk
25 g gelatin sheets
300 g white chocolate W2
10 g fat based violet color
400 g dark chocolate 60-40
Step
Pour the water, the glucose and the sugar in a pot and bring
to a boil. Add consecutively the condensed milk, the soaked
gelatin, the colored chocolate and blend well. Keep in the
refrigerator for minimum 24 hours. Apply at 35°C.
6. SPRAY GUN CHOCOLATE
Ingredients
500 g white chocolate W2
500 g cocoa butter
20 g fat based violet color
Step
Spray the crispy puffed rice with the violet chocolate to
decorate the sphere and create the effect seen in the photo
above.
