Ingredients

Group Chocolate Sponge
Ingredient
KG
PETTINA CHOCOLATE SPONGE MIX
0.250
Whole Eggs
0.250
Water
0.055
BAKELS DAIRY BLEND
0.063
Total Weight: 0.618
Group Chocolate Brownie
Ingredient
KG
Whole Eggs
0.187
Sugar
0.150
BAKELS DAIRY BLEND
0.113
PETTINA NON-TEMPERING DARK CHOCOLATE
0.118
All Purpose Flour
0.050
Total Weight: 0.618
Group Cherry Cream
Ingredient
KG
BAKELS LES FRUITS 50% DARK CHERRY
0.270
Sugar
0.050
Egg Yolk
0.075
BAKELS BAKE STABLE CUSTARD MIX
0.020
Vanilla Pod
0.003
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.050
Gelatin Mass
0.040
Cold water
0.130
CREMESS SUPERIOR
0.130
Total Weight: 0.768
Group Syrup
Ingredient
KG
Water
0.150
Sugar
0.150
Kirschwasser bols
0.060
Total Weight: 0.360
Group Cherry Confit
Ingredient
KG
BAKELS LES FRUITS 50% DARK CHERRY
0.175
Caster Sugar
0.030
NH Pectin
0.004
Total Weight: 0.209
Group Crystallized Walnut
Ingredient
KG
Walnuts
0.100
Sugar
0.054
Water
0.024
BAKELS DAIRY BLEND
0.007
Total Weight: 0.185
Group Chocolate Mirror Glaze
Ingredient
KG
BAKELS DIAMOND GLAZE CHOCOLATE
0.350
Total Weight: 0.350
Group Gold Mirror Glaze
Ingredient
KG
BAKELS SAPHIRE NEUTRAL
0.250
Water
0.250
BAKELS DIAMOND GLAZE GOLD
1.000
Total Weight: 1.500

Method

How to do it:

1. In a mixing bowl, put Pettina Sponge, eggs and water. Mix at full speed for 7 minutes. Temper and fold the melted Dairy Blend.
2. Deposit in a flexipan mold or sheet tray and bake at 185-195°C for 16-20 minutes.
3. Cool down and cut into desired shape then set aside.
4. For the brownie: melt and mix Bakels Dairy Blend and Pettina NT Dark Chocolate over a Bain-Marie. Whip up the eggs and sugar till fluffy. Fold the chocolate mixture into the zabaglione. Pour into the frame and bake at 180°C.
5. For the syrup: boil the water and sugar to create a simple syrup. Add the Kirsch at 32°C. Set aside.
6. For the cherry cream: make a Crème Patissier with Les Fruit Dark Cherry puree, sugar, yolks, Bakels Custard Powder and vanilla bean. Stir in the bloomed gelatin / gelatin mass, and pour over the white chocolate. Cool down to 35°C and fold in whipped Cremess Superior.
7. For the confit: mix the sugar and pectin together. Warm up the Les Dark Cherry puree and add in the sugar-pectin mixture, bring to a boil. Pipe into the savarin mold and reserve in the freezer.
8. For the crystallized walnuts: mix the sugar and water in a pot to make a syrup. Add the roughly chopped toasted walnuts, and mix in the Bakels Dairy Blend. Pour onto a tray and let it cool.
9. For the mirror glaze:iIn a saucepan, combine Saphire Glaze Neutral and water. Bring to a boil to dissolve Saphire Neutral completely. Add the solution to the Diamond Glazes and fold in slowly. Cool to 35-38°C before application.

Assembly:
1. Fill the cavities of the Savarin mold halfway with the Cherry Cream.
2. Put a cherry confit insert and crystallized walnuts in each cavity. Put in the chocolate sponge with kirsch syrup.
3. Fill again with Cherry Cream. Put a cherry confit insert, crystallized walnuts and chocolate brownie with kirsch syrup. Let it set in the freezer.
4. Once frozen, unmold and glaze with Mirror Glaze Chocolate & Mirror Glaze Gold.

Ingredients

Group Chocolate Sponge
Ingredient
KG
PETTINA CHOCOLATE SPONGE MIX
0.250
Whole Eggs
0.250
Water
0.055
BAKELS DAIRY BLEND
0.063
Total Weight: 0.618
Group Chocolate Brownie
Ingredient
KG
Whole Eggs
0.187
Sugar
0.150
BAKELS DAIRY BLEND
0.113
PETTINA NON-TEMPERING DARK CHOCOLATE
0.118
All Purpose Flour
0.050
Total Weight: 0.618
Group Cherry Cream
Ingredient
KG
BAKELS LES FRUITS 50% DARK CHERRY
0.270
Sugar
0.050
Egg Yolk
0.075
BAKELS BAKE STABLE CUSTARD MIX
0.020
Vanilla Pod
0.003
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.050
Gelatin Mass
0.040
Cold water
0.130
CREMESS SUPERIOR
0.130
Total Weight: 0.768
Group Syrup
Ingredient
KG
Water
0.150
Sugar
0.150
Kirschwasser bols
0.060
Total Weight: 0.360
Group Cherry Confit
Ingredient
KG
BAKELS LES FRUITS 50% DARK CHERRY
0.175
Caster Sugar
0.030
NH Pectin
0.004
Total Weight: 0.209
Group Crystallized Walnut
Ingredient
KG
Walnuts
0.100
Sugar
0.054
Water
0.024
BAKELS DAIRY BLEND
0.007
Total Weight: 0.185
Group Chocolate Mirror Glaze
Ingredient
KG
BAKELS DIAMOND GLAZE CHOCOLATE
0.350
Total Weight: 0.350
Group Gold Mirror Glaze
Ingredient
KG
BAKELS SAPHIRE NEUTRAL
0.250
Water
0.250
BAKELS DIAMOND GLAZE GOLD
1.000
Total Weight: 1.500

Method

How to do it:

1. In a mixing bowl, put Pettina Sponge, eggs and water. Mix at full speed for 7 minutes. Temper and fold the melted Dairy Blend.
2. Deposit in a flexipan mold or sheet tray and bake at 185-195°C for 16-20 minutes.
3. Cool down and cut into desired shape then set aside.
4. For the brownie: melt and mix Bakels Dairy Blend and Pettina NT Dark Chocolate over a Bain-Marie. Whip up the eggs and sugar till fluffy. Fold the chocolate mixture into the zabaglione. Pour into the frame and bake at 180°C.
5. For the syrup: boil the water and sugar to create a simple syrup. Add the Kirsch at 32°C. Set aside.
6. For the cherry cream: make a Crème Patissier with Les Fruit Dark Cherry puree, sugar, yolks, Bakels Custard Powder and vanilla bean. Stir in the bloomed gelatin / gelatin mass, and pour over the white chocolate. Cool down to 35°C and fold in whipped Cremess Superior.
7. For the confit: mix the sugar and pectin together. Warm up the Les Dark Cherry puree and add in the sugar-pectin mixture, bring to a boil. Pipe into the savarin mold and reserve in the freezer.
8. For the crystallized walnuts: mix the sugar and water in a pot to make a syrup. Add the roughly chopped toasted walnuts, and mix in the Bakels Dairy Blend. Pour onto a tray and let it cool.
9. For the mirror glaze:iIn a saucepan, combine Saphire Glaze Neutral and water. Bring to a boil to dissolve Saphire Neutral completely. Add the solution to the Diamond Glazes and fold in slowly. Cool to 35-38°C before application.

Assembly:
1. Fill the cavities of the Savarin mold halfway with the Cherry Cream.
2. Put a cherry confit insert and crystallized walnuts in each cavity. Put in the chocolate sponge with kirsch syrup.
3. Fill again with Cherry Cream. Put a cherry confit insert, crystallized walnuts and chocolate brownie with kirsch syrup. Let it set in the freezer.
4. Once frozen, unmold and glaze with Mirror Glaze Chocolate & Mirror Glaze Gold.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake, Soft Roll, Sweet Food, Sweet Good