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RECIPE OF THE
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RECIPE INDEX
Black forest gateau
Recipe makes 1 trays gastro 2/1. Entremets size10
x 25 cm.
Chocolate sponge
Eggs 1,000 g
Caster sugar 600 g
Vanilla extract 10 g
Soft Lour 500 g
Cocoa powder 75 g
EmulsiOer quick 75 10 g
Whip eggs, emulsiOer and sugar to soft peak. Add
vanilla. Sift cocoa powder and Lour and fold in egg
mixture. 2,100 g per tray. Bake at 180°C for 30 to
35 minutes.
Morello cherry jelly
Morello cherry puree (Capfruit) 580 g
Whole cherry IQF 580 g
Griotte red colour powder 0.3 g
Pectin NH 12 g
Gelatin 12 g
Caster sugar 60 g
Invert sugar 60 g
Boil puree and cherries with invert sugar. Gradually
add sugar mixed with pectin. Boil for 2 minutes and
refrigerate overnight.
Low-fat cherry mousse
Morello cherry puree (Capfruit) 1,000 g
Gelatin 25 g
Maltitol 166 g
Water 40 g
Egg white 90 g
Egg white powder 0.5 g
Cream 400 g
Cook maltitol and water to 118°C and pour onto
lightly whipped egg whites to make an Italian
meringue. Mix the puree and add the melted
gelatin (35-37°C). Fold lightly whipped cream and
meringue into previous mixture.
Chocolate mousse
Couverture caraïbe 66% (Valhrona) 666 g
Hazelnut praline 60% 150 g
Salt 5g
Cream 600 g
Invert sugar 70 g
Gelatin 8g
Cream whipped 1,500 g
Melt chocolate and praline, add salt. Boil 600 g
cream and invert sugar, pour onto previous
mixture and emulsify with a hang blender. Add
gelatin and cool to 35-37°C before folding in 1,500
g of lightly whipped cream.
Chocolate ganache
Cream 730 g
Invert sugar 90 g
Maldon salt 5g
Couverture Caraïbe 66% (Valrhona) 460 g
Couverture Jivara Lactee 40% (Valrhona) 180 g
Morello cherry puree (Capfruit) 66 g
Boil cream with invert sugar and salt. Pour onto
chocolates and emulsify with a hand
blender. Finish with Morello cherry puree.
Kirsch cream
Cream 1,170 g
Couverture Ivoire 35% (Valrhona) 410 g
Kirsch 45% alcohol 40 g
Gelatin leaves 12 g
Boil cream, add gelatin and pour onto chocolate to
emulsify. Cool and add alcohol. Refrigerate
overnight before use. Whip to chantilly consistency
and pipe with a St Honore tip.
Assembly
Sponge 1.5 cm thick
Morello cherry Jelly 1,300 g per frame
Low fat cherry mousse 1,500 g
Sponge 1.5 cm thick
Chocolate mousse 2,800 g per frame
Sponge 1.5 cm thick
Ganache 1,500 g per frame
Soaking syrup
Morello cherry puree 1,500 g
30°Baume syrup 2,000 g
Kirsch 200 g
Boil puree and syrup. Cool before adding kirsch.
Recipe given by
Alexis Watrin
Chef Pâtissier Racecourses-
Western The Hong Kong Jockey
Club, Hong Kong
The idea?
I love to have a small amount of acidity generally in
my desserts. I wanted to revisit the black forest,
giving it more of a fruity Lavour, but also keeping a
good Lavour and textural balance.
The shape?
Very classical and easy to produce in large
volumes.
The flavours?
I love classical Lavours that I rectify to my taste
with more fruit, less sugar and a little acidic note to
Onish.
The technical step?
When piping the kirsch cream, take care to be as
even as possible, especially with in large
production.
Careful
Something simple, but make sure to correctly soak
the sponge to give a gourmet Onish. Also make
sure to use a good quality kirsch.
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