Made with Manjari 64%, Cocoa Powder, Norohy Vanilla
Servings: Makes 10 pieces
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Servings: Makes 10 pieces
VIENNESE COCOA SPONGE
40 g Egg yolks
105 g Egg
85 g Sugar
25 g Sugar
65 g Egg Whites
25 g Plain flower
25 g Cocoa Powder
Whisk the yolks, eggs and 85g sugar in a stand mixer. Then, beat the egg whites with 25g of sugar until stiff. Mix the stiffened egg whites with the first mixture and add the sifted flour and COCOA POWDER.
Weigh out 360g of the sponge mixture and spread it out on a 30 × 40cm baking sheet with a pastry spatula.
Bake the sponge in a fan-assisted oven at 445°F (230°C) for approx. 6-7 minutes.
MANJARI 64% CRÉMEUX
125 g Whole cream
125 g Whipping cream 35%
25 g Caster sugar
50 g Egg yolks
2 g Gelatine sheet
110 g Manjari 64%
Warm the milk and cream on a medium heat. Use a whisk to mix (but not beat) the egg yolks and sugar.
Pour the hot milk and cream into this mixture, stirring all the while.
Decant into a saucepan on a low heat. Stir gently until the cream thickens slightly and sticks to the back of the spatula. Use a thermometer to check the temperature is at 180°F (82°C).
Once it has reached this temperature, take the pan off the heat and filter any lumps out of your crème anglaise.
Add the rehydrated gelatine.
Gradually combine with the melted MANJARI 64% until it has a smooth, glossy, elastic texture. Mix using an immersion blender to form a perfect
emulsion and ensure a smooth crémeux.
Cover the surface with plastic wrap and store in the refrigerator.
IVOIRE 35% VANILLA KIRSCH WHIPPED GANACHE
90 g Whipping cream 35%
240 g Whipping cream 35%
10 g Acacia Honey
10 g Glucose
120 g Ivoire 35%
2 g Vanilla bean - Norohy
10 g Kirsch
Heat 90g of cream with the glucose, honey and the two split and scraped vanilla pods. Gradually combine with the melted IVOIRE 35% while
Mix and add 240g of cold cream and the kirsch.
Seal using plastic film and store ideally overnight in the refrigerator.
MORELLO CHERRY JELLY
140 g Morello cherry purée
70 g Morello cherries
4 g Gelatine
20 g Caster Sugar
5 g Kirsch
Soak the gelatine in plenty of cold water and wring out. Finely chop the Morello cherries. Heat half the cherry purée with the sugar to 140°F (60°C), then add and dissolve the gelatine.
Pour in the rest of the purée, the chopped cherries and the kirsch.
When you have already partly assembled the Black Forest, pour 125g of the jelly into the pan.
Place in the fridge.
CHOCOLATE LIQUEUR SYRUP
140 g Water
30 g Caster sugar
40 g Chocolate liquueur
1 Vanilla bean «NOROHY»
Bring the water, sugar, and scored vanilla pod to a boil.
Leave to cool in the fridge.
Mix the syrup and add the chocolate liqueur
MANJARI 64% GLAZE
800 g MANJARI 64%
80 g Grape seed oil
Melt the MANJARI 64% chocolate at 105°F (40°C) and add the grape seed oil. Use at approx. 95°F (35°C)
Cut the chocolate sponge into four 30×10cm strips.
In a 30×10cm pan that is 5cm high, place a strip of sponge and soak it with the chocolate liqueur syrup.
Pipe 125g of MANJARI 64% crémeux on top and smooth it out. Then, cover with a strip of sponge, soak it in syrup and place in the freezer.
Beat the whipped ganache until it has a smooth texture that will pipe easily.
Pipe 125g of this mixture onto the second strip of sponge and smooth it out.
Cover with another strip of sponge, soak it in syrup and place in the freezer.
Make the Morello cherry jelly and pour 125g onto the third strip of sponge. Smooth it out and place the last strip of sponge on top. Soak it in syrup and place in the freezer.
Once frozen, remove from the pan and cut into 3cm wide pieces.
Place on its side (so that all the layers are visible) and cover the top in clear glaze for an extra shiny finish, then return to the freezer.
Cover the top and sides with MANJARI 64% glaze. Freeze for 30 minutes.
Place in the fridge to defrost the day before serving and enjoy.
You don’t have to include the Kirsch if you’d prefer not to.