Tonka Cherry Forest
-
Good to go
Savor the richness of cocoa paired with the freshness of cherry puree secured in every bite.
- Level:
-
Easy
- Makes:
-
25 tartelettes
- Shelf life:
-
3 days
- Conservation:
-
+3 Celsius
Cacao flourless spoonge
Ingredients: Cacao flourless spoonge
-
300 gEgg whites
-
270 gsugar
-
200 gEgg yolks
-
90 gCP
Preparation: Cacao flourless spoonge
- Whip the egg whites and sugar to a peak form.
- Then mix the egg yolks with meringue.
- Finally add and mix the cacao powder.
- Bake at 160°C for 12 minutes.
- Tray 60cm x 40cm.
Cherry ant tonka compote
Ingredients: Cherry ant tonka compote
-
280 gCherry purée
-
1 piece(s)Tonka beans
-
235 gCherry purée
-
150 gsugar
-
8 gpectin NH
-
300 gFrozen cherries
-
10 glime puree
-
1,5 gGelatin powder 200 bloom
-
9 gwater
Preparation: Cherry ant tonka compote
- In a saucepan add the cherry puree and with a microplan make tonka zest and add.
- Boil at low heat to reduce the purée to 235 g.
- Prepare the gelatin mass and keep aside.
- Mix sugar and pectin and add to the saucepan while mixing vigorously.
- Add the frozen cherries and bring back to a boil.
- Remove from the heat and add the lime and gelatin mass.
- Pour in a frame 30 x 15 x 0.5cm and freeze.
- Cut in triangular shapes from the ring.
- Place the compote above the sponge.
Mousse 70-30-38
Ingredients: Mousse 70-30-38
-
135 gCream
-
135 gmilk
-
135 gEgg yolks
-
2 gGelatin
-
12 gwater
-
80 gEgg whites
-
90 gsugar
-
25 gwater
-
240 gwhipping cream
Preparation: Mousse 70-30-38
- Prepare the gelatin mass. In a saucepan add cream, milk and egg yolks.
- Cook to 85°C.
- Cool the mixture down for a while and pour the chocolate and gelatin mass.
- Mix using an emulsifying blender.
- Keep aside until you prepare the meringue.
- Use it at 35°C.
- Start whipping the egg whites at medium speed.
- Make a syrup at 118°C.
- Pour theegg whites and whip until they cool down.
- Semi-whipped cream.
- Incorporate the meringue first with the base at 35°C.
- Then the semi whipped cream.
- Pipe approximately 40 g into the rings.
Dark glaze
Ingredients: Dark glaze
-
300 gsugar
-
300 gGlucose syrop
-
150 gwater
-
200 gsweetened condensed milk
-
60 gGelatin powder 200 bloom
-
130 gwater
-
8 gF013261
Preparation: Dark glaze
- Prepare the gelatine mass.
- In a saucepan add the first group of ingredients.
- Bring to 104°C.
- Remove from heat and add condensed milk and gelatine mass and mix.
- Then pour the chocolate and blend.
- Allow to rest overnight.
- Use at 31°C to 28°C.
Cocoa sable 1 sheet 60x40
Ingredients: Cocoa sable 1 sheet 60x40
-
150 gButter
-
1 piece(s)Vanilla
-
25 gCP
-
75 gIcing sugar
-
1 gsalt
-
25 gground almonds
-
250 gFlour GF
-
5 gBaking powder
-
68 gEgg
Preparation: Cocoa sable 1 sheet 60x40
- In a mixer soften the butter and vanilla.
- Mix the dry ingredients together until they become crumbly in texture and when by pressing into your hand should stick together.
- Finally add the eggs and mix until you form a dough.
- Sheet the dough between guitar sheets 2-3 mm.
- Allow it to rest for a couple of hours before baking.
- Place the dough between perforated silpat.
- Bake for 15 minutes at 160°C. Makes 16 pieces.
Comments