Milk Chocolate Forest
lngredients: BAHIBE 46%
Procedures: 5
Recipe from the Ecole Valrhona, makes 30 desserts
MOIST COEUR DE GUANAJA CAKE
- 282g caster sugar
- 275g egg whites
- 282g egg yolks
- 55g all-purpose flour
- 55g potato starch
- 126g P125 Coeur de Guanaja
- 126g LIQUID CLARIFIED BUTTER
- Whip the egg whites with the caster sugar. Sift together the flour and the starch. Meanwhile, melt the butter and the P125 Coeur de Guanaja. Once the egg whites are whipped, carefully fold in the egg yolks and then sprinkle on the flour and starch. Add the butter mixed with the Coeur de Guanaja.
- Pour the batter into a stainless-steel frame on top of a Silpat mat. Bake for 8-10 minutes at 180°C .
MORELLO CHERRY COMPOTE
- 528g morello cherry pulp
- 114g sugar
- 96g glucose
- 46g sugar
- 12g pectin NH
- 55g lemon juice
- Melt the cherry pulp with the glucose and sugar. Mix the pectin with the glucose and the smaller quantity of sugar, add to the cherries and bring to the boil. Add the lemon juice, blend and set aside in the refrigerator to cool.
WHIPPED BAHIBÉ GANACHE
- 177g whipping cream 35% fat
- 23g invert sugar
- 23g glucose
- 450g whipping cream 35% fat
- 228g BAHIBE 46%
- Bring the cream to the boil with the invert sugar and glucose. Gradually pour onto the chopped chocolate, and mix together. Blend to perfect the emulsion.
- Add the larger quantity of chilled cream and blend. Set aside in the refrigerator overnight. Whip the mixture until smooth and the right consistency to pipe.
MASCARPONE MORELLO ICE-CREAM
- 250g whole milk
- 51g fat-free powdered milk
- 83g caster sugar
- 27g invert sugar
- 54g atomized glucose
- 3,6g combined stabilizer
- 178g mascarpone
- 250g morello cherry pulp
- 5 lemon zests
- Heat the milk to 25°C, and then add the powdered milk. Mix a little of the caster sugar with the combined stabilizer. At 30°C, add the atomized glucose and sugars. At 45°C, finish with the stabilizer and the lemon zests.
- Pasteurize at 85°C, blend, and chill rapidly to 4°C. Before churning, add the mascarpone and the cherry pulp. Blend and churn.
- Store in the freezer at -18°C.
ABSOLU CRISTAL MORELLO COULIS
- 80g morello cherry pulp
- 160g ABSOLU CRISTAL NEUTRAL GLAZE
- Thaw the fruit pulp and blend with the Absolu Cristal neutral glaze. Set aside in the refrigerator.
- Chef’s tip: the sweetness of the glaze depends on the acidity of the fruit.