Black Forest Holiday Recipe

1. Cocoa sponge cake
2. Cocoa short crust
3. Cherry syrup
4. Cherry filling
5. Chocolate cremeux
6. Vanilla bavaroise
7. Velvet spray

1. In a mixing bowl with a whisk attachment whip all the ingredients together for 6 min. at high speed. 
2. Scale 300 g into ring 18 cm diameter. 
3. Bake in a deck oven at 180°C for 25 to 30 min. closed damper. 
4. When cold, slice into 2 cm thick layers.

1. Use the Mimetic Incorporation at room temperature. In a mixing bowl with a paddle attachment, mix all ingredient together. 
2. Laminate the dough between 2 baking papers at 3 mm. 
3. Cut the size needed (2 cm bigger than the silicon mold used for the mousse). Optional: cut a tree to attach on the side of the disc. 
4. Bake in a deck oven at 180°C for 12 to 14 min. on a Silpain©..
   

1. Bring the water and the sugar to a boil, cool down and add the Starfruit into the syrup.

1. Spread 120 g of Topfil on top of the soaked sponge.

1. Bring the cream and milk to boil, add the egg yolks and sugar, temper the mix to 85°C.
2. Pour over the chocolate and use an immersion blender for a good emulsion.
3. Pour 250 g over the Topfil Cherry.

1. Recipe for 3 molds. Whip the cream to soft peak. 
2. Bring the Festipak, milk and Classic Vanilla to boil, add the egg yolks and temper the mix to 85°C to obtain an anglaise cream. 
3. Add the Bavarois Neutre and mix well. 
4. Cool down to 27 - 30°C. 
5. Incorporate the whipped cream gradually into the anglaise base.

1. Melt the cocoa butter and chocolate separately around 35°C.
2. Mix both together and spray on the frozen mousse.

For the Cocoa Biscuit base: take a 18 cm ring lined up with acetate, start from the bottom with a 2 cm thick cocoa sponge soaked with cherry syrup. 

Spread a layer of Topfil Finest Cherry, pour over the chocolate cremeux and freeze. 

Pour 300 g of vanilla bavaroise into the silicon mold, press in the cacao biscuit base with cherry layer and freeze. Un-mold and spray the cocoa butter and white chocolate velvet spray at 28 to 32°C. Place the whole on the cocoa short crust and add the chocolate decoration.

For the decoration: spread the tempered chocolate in between 2 guitar sheets and use a tree cookie cutter shape to press the design on the chocolate.