The Forêt Noire
- Level:
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Medium
- Makes:
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Recipe for approximately 40 mini gateaux
Hazelnut Brownie Biscuit
Used products: Hazelnut Brownie Biscuit
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500 gbutter
Preparation: Hazelnut Brownie Biscuit
Melt at 45°C
Used products: Hazelnut Brownie Biscuit
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500 gwhole egg(s)
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270 gsugar
Preparation: Hazelnut Brownie Biscuit
Whiten
Blend the two mixes together.
Used products: Hazelnut Brownie Biscuit
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100 gflour
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120 gcaramelized hazelnuts
Preparation: Hazelnut Brownie Biscuit
Add
Bake in the oven.
Vanilla Chantilly Cream
Used products: Vanilla Chantilly Cream
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500 g35% cream
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50 gsugar
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1/2 pod(s)vanilla
Preparation: Vanilla Chantilly Cream
Whisk
Extra Bitter Guayaquil Chocolate Mousse
Used products: Extra Bitter Guayaquil Chocolate Mousse
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60 gwhole milk
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15 gglucose
Preparation: Extra Bitter Guayaquil Chocolate Mousse
Boil
Used products: Extra Bitter Guayaquil Chocolate Mousse
Preparation: Extra Bitter Guayaquil Chocolate Mousse
Pour over
Used products: Extra Bitter Guayaquil Chocolate Mousse
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400 gwhipping 35% cream
Preparation: Extra Bitter Guayaquil Chocolate Mousse
Cool rapidly
Assembly
Used products: Assembly
Preparation: Assembly
Use Extra Bitter Guayaquil dark chocolate to mould very thin cylinders 3 cm in diameter and 10 cm long
Used products: Assembly
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Q.S.silver flakes
Preparation: Assembly
Place some silver flakes on the chocolate rods and half a morello cherry on each end of the cylinders
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