Recipe Walk in the Black Forest

To prepare this dish

Ingredient list

Chocolate Sacher biscuit sponge

230 g almond paste 50%
50 g caster sugar (1)
160 g whole eggs
185 g egg yolks
110 g flour
75 g cocoa powder
10 g baking powder
75 g butter, melted
290 g egg white
185 g caster sugar (2)

Macerated morello cherries

1300 g frozen morello cherries
215 g sugar
150 g Kirsch (optional)
150 g Morello Cherry puree

Morello cherry compote

900 g macerated morello cherry juice
21 g pectin NH
60 g sucre (A)
60 g sugar (B)
4.5 g citric acid solution
22 g gelatine
132 g water

Creamy dark chocolate

300 g whole milk
390 g dark couverture chocolate 63%
15 g glucose
8 g gelatine
48 g water for dissolving the gelatine
600 g Excellence whipping cream 35% fat

Vanilla cream

1080 g Excellence whipping cream 35% fat
3 pod vanilla
110 g glucose
740 g white chocolate 33%
27 g gelatine powder (200 Bloom)
162 g water for dissolving the gelatine
110 g Kirsch
1750 g Elle & Vire Excellence Cream 35.1% whipped

Sublime Cream

500 g Sublime, Cream with Mascarpone
40 g sugar
1/2 pod vanilla
10 g Kirsch

Assembly

QS dark chocolate coating (64% cocoa)

Decoration

Dark chocolate Christmas trees

Elle & Vire products used

Excellence whipping cream 35% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Chocolate Sacher biscuit sponge

   Blend the almond paste with the sugar (1) and gradually add the eggs and egg yolks.

   Add the powdered ingredients (flour, cocoa, baking powder) then the melted butter and egg whites that have been whisked with the sugar (2).

   Pour into the frame and bake at 200°C (392°F) for 15 mn.

2. 2

   Macerated morello cherries

   Defrost the morello cherries.

   Take the juice and heat it with the sugar and morello cherry purée.

   Add the kirsch and macerate with the morello cherries, overnight if possible. 

3. 3

   Morello cherry compote

   Drain the morello cherries. Dissolve the gelatine with the water.

   Heat the morello cherry juice to 40°C (104°F) then add the pectin NH which has been diluted with the sugar (1).

   Bring to the boil, add the sugar (2) then add the citric acid solution and dissolved gelatine.

   Add the drained morello cherries.

4. 4

   Creamy dark chocolate

   Bring the milk to the boil and pour onto the melted chocolate and glucose.

   Add the dissolved gelatine, then the cream.

   Blend.

5. 5

   Vanilla cream

   600 g per Yule log

    

    

   Infuse the cream with the vanilla. Add the glucose and bring to the boil.

   Pour onto the white chocolate.

   Add the dissolved gelatine and the kirsch.

   Make an emulsion.

   Blend. At 28°C (82°F), add the whipped cream.

6. 6

   Sublime Cream

   Whisk all the ingredients together.

7. 7

   Assembly

   Cover the Sacher biscuit sponge with a thin layer of dark couverture chocolate to create a protective shell then turn it over.

   Pour the morello cherry compote onto the biscuit sponge before it sets and leave to cool. Pour the creamy dark chocolate onto the morello cherry compote and freeze.

   Cut out 6 cm wide strips to act as inserts.

   Carry out an upside down assembly.

   Pipe 600 g of vanilla cream into the moulds, add the inserts and freeze. 

8. 8

   Decoration

   Spray over a chocolate mixture with a slight red tinge.

   Add dots of Sublime cream, dark chocolate Christmas trees that have been cut out between two acetate texture sheets, and a few drops of red glaze. Make the ends of the Yule log on a textured sheet using crystallized dark chocolate and cut out 6 cm x 4 cm rectangles.

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