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Black Forest Plated

Aaron Davis (IG: @chefaedavis) / Culinary Institute of America BPS Graduate (AOS ‘18, BPS ‘20 C-CAP ‘16), Litchfield Park, AZ; Photo by Aaron Davis

For the Chocolate Magic Shell:
    • 4 parts dark chocolate
    • 1 part coconut oil
Method for the Chocolate Magic Shell:
1. Melt the chocolate and combine with the coconut oil; use as needed.
2. With silicone mold of choice, build up 4 or 5 layers of the magic shell using a brush. Place in freezer in between layers. DO BEFORE MAKING MOUSSE.
For the Chocolate Mousse:
    • 84 g. butter
    • 340 g. dark chocolate
    • 6 eggs, separated
    • 1 tsp. cream of tartar
    • 100 g. sugar
    • 50 g. sugar
    • 1 tsp. vanilla
    • 227 g. cream
Method for the Chocolate Mousse:
1. Whip the cream, vanilla, and 100 g. sugar until soft peaks; reserve in the refrigerator.
2. Melt the chocolate and butter over a double boiler.
3. Remove from the heat and add the egg yolks, one at a time, while whisking; set aside to cool.
4. Make a Swiss meringue with the egg whites, 50 g. sugar, and cream of tartar; DO NOT OVER WHIP.
5. Fold the meringue into the chocolate mixture, followed by the reserved whipped cream.
6. Immediately portion mousse into the chocolate shells and top with chocolate cake or cookie crumbs of choice. Freeze for 2 hours minimum.
For the Craquelin:
    • 81 g. butter
    • 100 g. light brown sugar
    • 100 g. AP flour
    • Red gel food color as needed
Method for the Craquelin:
1. Creaming method.
2. Color as needed.
3. Wrap in plastic and refrigerate for 1 hour before using.
4. Roll to 3/16 in thick and cut as desired.
For the Pâte à Choux:
    • 57 g. water
    • 57 g. milk
    • 57 g. butter
    • 57 g. flour
    • 114 g. egg, whisked
Method for the Pâte à Choux:
1. Bring the water, milk and butter to a boil.
2. Remove from the heat and add the flour; stir until it forms a ball.
3. Return to the heat and, while stirring continuously, cook until it forms a skin on the bottom of the pot.
4. Move to the bowl of an electric mixer; add the eggs in batches until the desired consistency is achieved.
5. Pipe as desired, top with craquelin, and bake at 375°F until done.
For the Chocolate Crémeux:
    • 130 g. cream
    • 130 g. milk
    • 3 egg yolks
    • 25 g. sugar
    • 143 g. dark chocolate
Method for the Chocolate Crémeux:
1. Make an anglaise with the first 4 ingredients.
2. Pour over the chocolate and blend with an immersion blender to emulsify.
3. Refrigerate until set.
For the Cherry Jam:
    • 143 g. The Perfect Purée Cherry Puree, thawed
    • 100 g. The Perfect Purée Cherry Puree, thawed
    • 38 g. lime juice
    • 88 g. sugar
    • 36 g. cherry brandy
    • 83 g. sugar
    • 5 g. NH pectin
    • 4 g. apple pectin
Method for the Cherry Jam:
1. Combine 143 g. Cherry Puree, lime juice, 88 g. sugar and cherry brandy and bring to a boil.
2. Combine 83 g. sugar, NH pectin and apple pectin.
3. While whisking, stream the pectin mixture into the boiling puree; cook for 2 minutes.
4. Remove from the heat and combine with 100 g. Cherry Puree.
5. Refrigerate until set.
For the Cherry Brandy Whipped Ganache:
    • 135 g. white chocolate
    • 5 g. gelatin sheet
    • 609 g. cream
    • 1 vanilla bean
    • 30 g. cherry brandy
Method for the Cherry Brandy Whipped Ganache:
1. Bloom the gelatin.
2. Bring the cream and vanilla bean to a boil.
3. Pour over the white chocolate, cherry brandy and bloomed gelatin.
4. Emulsify with an immersion blender.
5. Refrigerate overnight.
Finishing Method:
1. Gently unmold mousses and hold in refrigerator.
2. Once the pâte à choux are cooled, using a paring knife or star piping tip, make small holes in the bottoms.
3. Whip the cherry brandy ganache to stiff peaks.
4. Fill the pate a choux with the whipped ganache and cherry jam; lightly dust with confectioner’s sugar.
5. Plate as desired with the mousse, pâte à choux, chocolate crémeux, cherries and additional cake/cookie crumbs.
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