Entremet black forest

In a stand mixer with paddle attachment, mix butter, sugar, and almond powder until smooth.

Gradually incorporate the eggs while mixing.

In a separate bowl sift together the flour, cocoa powder and salt. Then fold them into the butter mixture until a smooth dough forms.

Wrap the dough and refrigerate for at least 30 minutes before spreading it out to a 2.5 mm thickness.

Cut the dough using a round cutter. Bake it on an silicon air mat at 160°C for 12 minutes. Let cool completely on the tray before using.

In a bowl of a stand mixer, whisk the egg whites with 180g sugar until stiff peaks form.

In separate bowl, whisk the yolks with 150g sugar until pale and fluffy.

Sift together the almond powder, icing sugar, flour, and cocoa powder.

Mix the egg whites with the egg yolk. Then add the dry ingredients and mix carefully.

Last add the melted butter and mix until homogeneous.Spread the batter evenly on a 60 x 40 cm baking tray and bake at 170°C for 9 minutes.

Heat the fruit puree and glucose in a saucepan to about 60°C.

In a separate bowl mix sugar and pectin NH together, then whisk into the warm fruit mixture. Bring the mix to a boil while whisking. Add the lemon juice and let it cool down to room temperature.

Once cooled, use a burr mixer or thermomix to mix it smooth. Then add the pieces Dira IQF sour cherry.

Spread the coulis evenly over the chocolate sponge (in a 2 cm ring) and freeze until solid.

In a pot heat water, sugar and egg yolks togheter until the mixture reaches 85°C. Pour it in a bowl and allow it to cool down until 45°C.

In a pot bring the 150g cream to a boil. Pour the hot cream on top of the chocolate and mix till smooth.

Cool down until 45°C, then fold togheter the ganache and the egg yolk. Once combined, fold in the cold whipped cream.

Using a piping bag, fill a stainless steel ring (4cm) half with mousse.

Add the frozen insert. Add mousse until the ring is almost full. On top place the chocolate sablé. Then freeze

In a pot, bring to a boil the water, sugar and glucose. In a separate bowl, mix the condensed milk and the chocolate callets.

Pour the hot sugar syrup on the chocolate and add the bloomed gelatin.

Burr mix the glaze and refrigerate for at least 24 hours. 

Then heat the glaze back up to 32°C-35°C. Glaze the entremet.

In a pot, bring to a boil the cream with the vanilla bean.

Pour the hot cream on the chocolate and burr mix it. Allow it to cool down in the fridge for at least 24 hours.

Then whip and pipe the genache on top of the entremet.