Cherry Baby

I love this Silikomart mould shape. It is very inspiring and gives a modern look that is easy to garnish.
Makes 2 Gateaux

CHOCOLATE PAIN DE GENE

• Makes 4 X 150mm discs baked in Demarle Flexipan ref 1548
• 270g Almond Paste 50%
• 46g Caster Sugar
• 150g Whole Egg
• 30g Egg Yolks
• 1g Salt
• 34g Callebaut Dutched Cocoa Powder 22-24%
• 3g Baking Powder
• 56g Unsalted Butter, clarified

Mix the almond paste and sugar in a mixer with the paddle attachment and slowly add the eggs, egg yolks and salt. Mix in the sifted dry ingredients and add in the clarified butter. Divide equally between 4 x 150mm Demarle Flexipan discs and bake at 170°C for 8 to 12 minutes.

Place the glace cherries and raspberry jam into a food processor and bring to a paste.

RASPBERRY JAM*

• 200g Frozen Raspberries
• 90g Caster Sugar
• 40g Glucose

Place the raspberries, sugar and glucose into a saucepan and bring to a boil. Continue to heat while stirring gently until you reach a temperature of 104°C. You can also test the consistency on a chilled plate. Place in a bowl and cover with plastic wrap touching the surface.

CHERRY BERRY JAM

• 192g Raspberry Jam*
• 230g Glace Cherries
• 65g Desiccated Coconut

Combine glace cherries and jam in a food processor until combined. Remove from the food processor and add in the coconut. Set aside.

SUGAR SYRUP*

• 135g Caster Sugar
• 100g Water

Boil the sugar and water together, just until the sugar is dissolved, and then remove from the saucepan. Once cool, store in the fridge in a sealed container.

DARK CHOCOLATE MOUSSE

• 260g Callebaut Madagascar Couverture 66%
• 140g Sugar Syrup 30°B*
• 75g Egg Yolk
• 600g Semi Whipped Cream

Melt the Madagascar couverture in the microwave to 60°C, stirring a regular intervals. Place the egg yolks in a bowl and whisk on a machine. Place the sugar syrup in a saucepan and boil to 123°C. Pour the boiled syrup directly in when it reaches temperature while continuing to mix to create a bombe paste. Fold a small amount of the whipped cream through the couverture until you reach a consistency similar to the bombe paste. Then fold the couverture mixture through the bombe paste and lastly add the remaining semi whipped cream.

Pipe the prepared chocolate mousse into the Silikomart Eclipse entremet mould.

Assembly

Coat all four layers of the chocolate pain de gene with the cherry berry jam mixture. Pipe the chocolate mousse into the base of the mould and spoon it up the sides. Place in a layer of the coated pain de gene, with the pain de gene side facing up. Fill the mould with chocolate mousse and place the remaining pain de gene discs on to create a base. Freeze the cakes.

Red Glaze

• 25g Gold Gelatine Sheets
• Bowl of chilled water
• 220g Water
• 300g Caster Sugar
• 200g Glucose
• 200g Mirror Glaze
• 200g Condensed Milk
• 300g Callebaut W2 White Chocolate 28%
• Red Gel Colour

Pre-soak the gelatine in a bowl of chilled water until it becomes soft and pliable, drain off the excess water and leave the gelatine at room temperature.

Boil the water, sugar and glucose, remove from the heat and add in the mirror glaze, condensed milk and pre-soaked gelatine. Pour over the white chocolate, add in the red colour and emulsify with a stick blender. Place plastic wrap on the surface of the glaze and cool it to 34°C-35°C. If the glaze is too thick adjust as necessary with sugar syrup or water. Once at the right temperature glaze the entremets and garnish.

Glaze the entremets, whipping off the excess with a palette knife.

Marshmallow

• 63g Egg Whites
• 3g Cream of Tartar
• 125g Water
• 125g Caster Sugar
• 88g Inverted Sugar
• 45g Liquid Glucose
• 38g Powdered Gum Arabic / Gum Acacia Powder
• 14g Gold Gelatine Sheets
• 1 Vanilla Bean

Place the sugar, water, inverted sugar, glucose and the gum Arabic in a saucepan and heat to 115°C, stirring continuously with a whisk. Once it reaches 110°C start whisking the egg whites with the cream of tartar until you reach a soft peak. Pour the cooked syrup slowly onto the whisked egg whites. Continue whisking and add the pre-soaked gelatine and cut and scraped vanilla bean. Continue to mix until the marshmallow reaches approximately 30°C. Immediately pipe onto prepared chocolate discs. Leave at room temperature to set. Spray the tips of the marshmallow with purple cocoa butter.

Garnishing

• Purple meringue kisses
• Lavender flowers
• Chocolate sticks
• Micro mint