04/01/2019 Black Forest with kirsch namelaka, cherry jelly and chocolate mousse by Antonio Bachour - Pastry Recipes

ry Recipes in So Good Magazine

Black Forest
yields 3 cakes of 18 cm

almond cake
340 g Valrhona 70% almond paste

340 g unsalted butter

340 sugar

1 ea vanilla bean (split lengthwise & scraped)

6 ea whole eggs

260 g all-purpose flour

2 tbps baking powder

pinch of salt

340 g sour cream

Preheat oven to 163°C (325°F).

Beat 70% almond paste, butter, sugar and vanilla bean until light and smooth. Add eggs slowly, mixing between each addition.
Sift all-purpose flour, baking powder and salt together over egg mixture. Add sour cream and don’t overmix.
Lightly grease a full sheet tray and line with parchment paper, then grease the parchment as well.
Pour batter into prepared pan and bake for 15-20 minutes, rotating halfway through.
Cool on a wire rack, then trim edges and reserve. Cut in round pieces and reserve.

kirsch namelaka

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04/01/2019 Black Forest with kirsch namelaka, cherry jelly and chocolate mousse by Antonio Bachour - Pastry Recipes in So Good Magazine

8.5 g silver gelatin sheets

200 g whole milk

10 g glucose syrup

400 g Ivoire 35% chocolate

375 g heavy cream

30 g kirsch liquor

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve.
Place Ivoire 35% chocolate into a bowl and pour glucose mixture over it, whisking until smooth.
With a hand-held blender, combine chocolate mixture and kirsh, and blend well to emulsify.
Line 3 ring molds of 16 cm (6 inch) with acetate, pour in mixture and freeze until ready for use.

cherry jelly
210 g sugar

28 g pectin NH

800 g cherry purée

100 g water

150 g glucose

In a small bowl, mix sugar and pectin.

In a medium sized pot, bring cherry purée, water, glucose, and sugar-pectin mixture to a boil. Remove from heat.
Line 3 ring molds of 16 cm (6 inch) with acetate, pour the mixture into molds and freeze until ready for use.

glaze
45 g silver gelatin sheets

250 g water

450 g sugar

450 g glucose syrup

450 g Ivoire 35% chocolate

320 g condensed milk

180 g Absolu Cristal Neutral Glaze

AN red colorant

AN black colorant

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a medium size pot, bring sugar and glucose to a boil. When hot, stir in the drained gelatin.
Place the Ivoire 35% chocolate in a medium size bowl. Pour the hot mixture onto the Ivoire 35% chocolate and emulsify.
Stir in the condensed milk and Asolu Cristal. Using a hand blender, add food color.
The glaze will be ready when it reaches 35ºC (95ºF).

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04/01/2019 Black Forest with kirsch namelaka, cherry jelly and chocolate mousse by Antonio Bachour - Pastry Recipes in So Good Magazine

Caraïbe Chocolate Mousse

15 g silver gelatin sheets

330 g whole milk

330 g heavy cream

130 g egg yolks

70 g sugar

3 ea vanilla beans (split & scraped)

800 g Caraïbe 66% couverture(chopped)

400 g Jivara Milk 40% couverture

1200 g heavy cream (whipped to soft peaks)

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a medium sized pot, boil the milk.
Whisk egg yolks and sugar in a small bowl to combine. Tranfer mixture into a medium size pot, and slowly add hot milk to temper.
Cook mixture to 82°C (185°F). Stir in gelatin to dissolve.
Place Caraïbe 66% and Jivara Milk 40% couverture in a medium size bowl. Strain hot mixture over couvertures. Whisk to emulsify.
When mixture is cool 30°C (86°F) fold in whipped cream.

Assembly
Line 3 molds of 21 cm (8 inch) with acetate strips.

Build entremet upside down in following order:

1. Pipe a layer of Caraïbe Chocolate Mousse.

2. Place Kirsch Namelaka on top of Caraïbe Chocolate Mousse.

3. Place some more Caraïbe Chocolate Mousse onto Kirsh Namelaka.

4. Add Cherry Jelly insert.

5. Add a small amount of Caraïbe Chocolate Mousse and place cake on top. Freeze.

Glaze the entremet.

Another creations that Bachour and Mampel designed during their class dedicated to entremets and petits gâteaux at L’École
Valrhona Brooklyn

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