By Wei Loon Tan
Ingredients
Crispy Streusel Base
140g
- Biscoff cookies crumb 210
- Caraibe dark chocolate 50
- Hazelnut pure paste 45
- Feuilletine 36
- Sea salt 1.2
Chocolate Sponge
- Egg yolk 72
- Sugar 62
- Cake flour 36
- Cocoa powder 15
- Candia Professional Signature Gourmet Butter (melted) 22
- Egg whites 72
- sugar 20
Vanilla Kirsch Cream
- Candia Professional Signature Gourmet Cream 40% 46
- Vanilla pod 0..3
- Gelatin mass 22
- Meringue 100
- Candia Professional Signature Gourmet Cream 40% 201
- Kirsch 24
Swiss Meringue
- Egg whites 48
- Trimoline 37
- Glucose 37
Chocolate Mousse
- Milk 316
- Invert sugar 64
- Egg yolk 225
- Gelatin mass 24
- Caraibe Dark Choc 355
- Candia Professional Signature Whipping Cream 35% 355
Cherry confit
- Fresh cherries (cut in 6 pcs) 154
- Frozen sour cherries 63
- Canned cherries 80
- Kirsch 20
- Sea salt 0.5
- Lemon juice 5
- Lemon zest 0.7 pcs
- Candia Professional Signature Gourmet Butter 9
- Sugar 9
- NH pectin 1.5
- Xanthan Gum 0.8
Neutral Glaze
- Water 270
- Sugar 45
- Pectin NH 7.5
- Glucose 135
- Sugar 405
- Gelatin Mass 87
Crispy Streusel Base
140g
Melt the chocolate, then add in the hazelnut paste, crush sea salt, and mix into the cookies crumb.
After mix well, then add in the Feuilletine and press into 6.5 inches ring.
Chocolate Sponge
Make sabayon 35’c, whip up max 15 mins
Fold in meringue, dry ingredients
Last fold in butter 35’c
6-inch round ring, pipe 80 %
Bake 160 ‘c 25 – 30 mins
Vanilla Kirsch Cream
Warm cream, Vanilla, and gelatin together.
Then fold in whipped cream around 40’c, and follow with Kirsch
Lastly fold in meringue
Chocolate Mousse
Make cream anglaise with milk, inverted sugar and yolk and cook to 83’c, then add in gelatin mass
Pour anglaise to choc and blend well
Fold in whipped cream around 40 -45’c
Cherry confit
140g per one nos (6 inch)
Soak cherries in kirsch for 2 hours (just cover the cherries)
Warm all cherries in pot add in lemon juice, lemon zest, sea salt
Add in sugar, pectin, xanthan gum then brings to boil.
Last add in Kirsch
Neutral Glaze
Warm up water using medium heat in a small pot.
Whisk in 90g sugar + pectin NH mix.
Add in glucose and whisk well.
Add sugar gradually until well combined.
Bring to a boil.
Whisk in bloomed gelatin.
Glaze cake at 35°C.
