The Forêt Noire

The Forêt Noire

Level:
Medium
Makes:
Recipe for approximately 40 mini gateaux

Hazelnut Brownie Biscuit

Used products: Hazelnut Brownie Biscuit

Preparation: Hazelnut Brownie Biscuit

Melt at 45°C

Used products: Hazelnut Brownie Biscuit

  • 500 g
    whole egg(s)
  • 270 g
    sugar

Preparation: Hazelnut Brownie Biscuit

Whiten

Blend the two mixes together.

Used products: Hazelnut Brownie Biscuit

  • 100 g
    flour
  • 120 g
    caramelized hazelnuts

Preparation: Hazelnut Brownie Biscuit

Add

Bake in the oven.

Vanilla Chantilly Cream

Used products: Vanilla Chantilly Cream

  • 500 g
    35% cream
  • 50 g
    sugar
  • 1/2 pod(s)
    Vanilla

Preparation: Vanilla Chantilly Cream

Whisk

Extra Bitter Guayaquil Chocolate Mousse

Used products: Extra Bitter Guayaquil Chocolate Mousse

  • 60 g
    Whole milk
  • 15 g
    glucose

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

  • 400 g
    whipping 35% cream

Preparation: Extra Bitter Guayaquil Chocolate Mousse

Cool rapidly

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

  • 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