Cherry Blossom
This exquisite creation features layers of luscious cherry crémeux, velvety milk chocolate mousse, and a tangy passion fruit ganache, creating a symphony of flavours and textures.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| sour cherry puree | 100g |
| whole egg | 180g |
| egg yolk | 88g |
| sugar | 672g |
| gelatine | 1.5g |
| butter | 40g |
| lime zest | |
| hazelnut powder | 210g |
| icing sugar | 230g |
| egg white | 404g |
| chopped hazelnuts | 90g |
| frozen passion fruit puree | 125g |
| milk chocolate 40% | 345g |
| butter | 55g |
| almond powder | 140g |
| flour | 107g |
| cream 35% | 200g |
| dark chocolate | 25g |
| fleur de sel | 2g |
| glucose syrup | 300g |
| water | 150g |
| sweetened, condensed milk | 200g |
| gelatine mass | 120g |
| white chocolate | 300g |
| red 'Power Flowers' by IBC |
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Sour cherry crémeux
100g sour cherry purée - 40g whole egg - 30g egg yolk - 30g sugar - 1.5g gelatine - 40g butter - QS lime zest
Soak the gelatine in cold water. Heat the sour cherry purée, whole egg, egg yolk and sugar to 83°C. Add the gelatine and cool down to 38°C. Add the butter (at room temperature) and lime zest and mix. Pour into a square mould of 8 cm and freeze.
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Hazelnut Dacquoise
210g hazelnut powder - 230g icing sugar - 230g egg white - 75g sugar - 90g chopped hazelnuts
Mix the hazelnut powder and icing sugar. Whisk the egg white and sugar. Fold the mixed ingredients into the whisked egg white. Spread onto a baking tray of 30x40cm. Scatter the chopped hazelnuts on top. Bake for 30 min at 180°C.
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Passion fruit ganache
125g passion fruit purée - 270g milk chocolate 40% - 55g butter
Boil the passion fruit purée and pour over the milk chocolate. Use a hand blender to make an emulsion. Cool down to 38°C before adding the butter. Pour the mixture on top of the sour cherry crémeux and freeze.
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Almond biscuit
140g almond powder - 140g sugar - 140g whole egg - 43g egg yolk - 174g egg white - 107g sugar - 107g flour
Mix the almond powder, sugar (140g), whole egg and egg yolk. Whisk the egg white and sugar (107g) together. Add the whisked egg white to the mixture. Add the flour. Weigh out 830g per baking tray. Bake for 7 min at 210°C. Cut out a square piece of 8 cm and place on top of the passion fruit ganache.
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Milk chocolate mousse with caramel & fleur de sel
75g cream 35% - 20g sugar - 15g egg yolk - 75g milk chocolate - 25g dark chocolate - 2g fleur de sel - 125g cream 35%
Boil the cream (75g). Make a dry caramel with the sugar. Add the boiled cream to the caramel. Add the mixture to the egg yolk, and heat to 83°C. Add the fleur de sel and make an emulsion with the chocolate. Cool down to 38°C. Add the semi-whisked cream (125g). Pour in an éclair mould. Gently press the interior in the mousse. Close with the hazelnut dacquoise.
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Pink glaze
300g sugar - 300g glycose syrup - 150g water - 200g sweetened, condensed milk - 120g gelatine mass - 300g white chocolate - QS red ‘Power Flowers’ by IBC
Boil the water, sugar and glucose syrup. Add the gelatine mass and sweetened condensed milk. Pour over the chocolate. Add the Power Flowers. Mix and cool down in the fridge for 24 hours. Use at 35°C.
