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Black Forest

François Galtier

By François Galtier

Ingredients

SOFT COCOA CAKE

  • Egg 260g
  • Egg yolk 120g
  • Sugar 380g
  • Almond powder 400g
  • Cocoa powder 160g
  • Candia Professional Extra Taste butter 260g
  • Egg White 170g
  • Sugar 170g

MORELLO CHERRY CREAMY

  • Morello Cherry Puree 140g
  • Candia Professional Extra Taste butter 300g
  • Gelatin Mass (1/5) 90g
  • White Chocolate 30% 700g
  • Morello Cherry Puree 800g

WHITE CHOCOLATE CHANTILLY

  • Candia Professional Whipping cream 170g
  • Vanilla bean 2 pc
  • Gelatin Mass (1/5) 30g
  • White chocolate 30% 220g
  • Candia Professional Whipping cream 600g

VANILLA WHITE CHOCOLATE CHANTILLY

  • Candia Professional Whipping cream 350g
  • Dark Chocolate 60% 300g
  • Candia Professional Whipping cream 350g
Step1

Soft Cocoa Cake

Mix egg, egg yolk with sugar to melt the sugar, then add all the powders on top without mixing. In same time, whip egg with and sugar into meringue. When the meringue is ready, pour melted butter on top of the first preparation and mix well to get a creamy texture, then incorporate delicately the meringue. Spread out 1900g per baking plate 60x40cm, and bake around 30 min at 160°C.

Step2

Morello Cherry Creamy

Warm up first part of puree with butter and gelatin, then pour on chocolate to make a ganache. Mix with second part of puree at 10 to 20°C. Pour around 2000g in frame 60x40c on top of the soft cocoa cake and freeze.

 

 

 

Step3

White Chocolate Chantilly

Warm up first cream, vanilla seeds with gelatin mass and pour on chocolate. Mix like a ganache and add liquid fresh cream at the end. Let cooling down in the fridge for few hours, and whip the quantity you need in the last time.

Step4

Vanilla White Chocolate Chantilly

Warm up first cream and pour on chocalate. Mix like a ganache and add liquid fresh cream at the end. Let cooling down in the fridge for few hours, and whip the quantity you need in the last time.

Step5

Montage

Pipe irregularly lines of the 2 kinds of Chantilly using “V” nozzle to cover all the creamy. Cut the needed sizes. The 2 colors of Chantilly on top will make the decoration of the black forest.

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EXTRA TASTE INCORPORATION BUTTER

Premium quality incorporation butter made with 100% French dairy cream, for extraordinary buttery recipes.

SIGNATURE WHIPPING CREAM 35.1%

Specially designed to highly perform when whipped, Candia Professional Whipping Cream is perfect for pastry Chefs.

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