Dark Cherry Shaped Dessert

Dark Cherry Shaped Dessert - Bruno Albouze - THE REAL DEAL

Cherry Shaped Dessert Recipe.
This recipe is inspired by Cedric Grolet, a French luxury patissier from the Meurice (Alain Ducasse) Palace in Paris.

Makes 5/6 Cherries / Make 3 days ahead.
This dessert is glazed twice, the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish in which red food coloring is added to resemble a cherry.

Note that this recipe requires high quality ingredients and special silicone molds available online. For the molds and utencils go to bruno’s store. Some ingredients such as high quality chocolate and cocoa butter can be found in your bakery next door as well!..

Cherry Jelly Inserts
1 lb. (450g) washed dark cherries, preferably fresh but whole pitted frozen cherries work fine
1/2 Tbsp (7ml) olive oil
3 Tbsp (50g) Kirsch alcohol (optional)
3 Tbsp (40g) corn syrup
2 Tbsp (25g) sugar
2 tsp (10g) corn starch
1/2 Tbsp (5g) apple pectin
0.6 cup (160g) tart cherry juice
1 ea. lime zest.

Remove pits from cherries using a cherry pitter. Cut them into 8 pieces and set aside. Meanwhile combine sugar, pectin and corn starch; set aside.
Sautee half of the cherries (225g) with olive oil for a couple of minutes; on high heat. Then, flamber with Kirsch. Lower the heat and add corn syrup and the sugar-corn starch-pectin mixture; cook for 2 minutes more. Add the tart cherry juice, remove from heat and add remaining cherries and lime zest. Let cool to room temperature.
Fill the mini demi-sphere silicone mold and freeze completely. Unmold cherry inserts onto a frozen tray (wear disposable gloves) and seal them by 2 forming individual 1 ounce (30g) sphere – re-freeze immediately. Make another batch with leftover or use as a spread.

White Chocolate Tarragon (Estragon) Ganache Mousse
0.2 ounce (6g) gelatin sheets, softened
4 ounces (120g) white chocolate couverture*, melted
0.9 lb. (400g) heavy cream
1 ounce (30g) fresh tarragon, chopped
1.2 Tbsp (20g) Kirsch alcohol (optional).

*Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate. In addition to taste better, it is also much easier to work with.
Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside. Meanwhile, melt white chocolate over water-bath, (the bottom of the bowl should not touch the boiling water). Stir every so often. Do not over heat chocolate; remove once just melted. Heat up heavy cream with the chopped tarragon (no boiling nenessary). Turn off heat, cover and let sit to infuse for about 20 min. Pass through a sieve and over the melted chocolate pressing down the herbs to extract as much flavor as possible. Discard herbs. Add kirsch and gelatin and give a good emulsion using an immersion blender. Cover with a plastic wrap in contact and chill overnight. Transfer cold mixture into mixing bowl and beat on high speed until smooth and fluffy (do not over work); use immediately.

Cherry Shaped Dessert Assembly*
Fill each cavity of the silicone mold half way through with the whipped ganache mousse and place a frozen cherry jelly insert in the center; it must not touch the bottom of the mold nor be placed to high. Fill up with remaining mousse pressing the mousse inside to avoid any possible gaps left between the insert and the edges of the mold. Freeze 10 hours at least before unmolding or store for up to 3 months in their molds.
*If using different silicone molds, follow the instructions on the packaging.

White Chocolate Coating Glaze (Flocage / Enrobage)
Flocage chocolate glaze is largely used in the patisserie world. It is pulverized on frozen cakes to create a velvet effect or use as is to create a thin shell.
8 ounce (250g) white chocolate couverture
8 ounce (250g) cocoa butter.
White chocolate coating glaze can be colored too. If so, use preferably powder liposoluble cherry red food coloring.

Melt cocoa butter first (cocoa butter can be boiled but not chocolate) and mix in white chocolate, blend and pass through a sieve. Use at 113ºF (45ºC). Store at room temperature or in a warm area if in use every day.

White Chocolate Mirror Glaze
0.4 cup (100g) water
7 ounce (200g) sugar
7 ounce (200g) corn syrup or glucose
0.70 cup (130g) condensed milk
1/2 tsp (2g) vanilla powder or paste
0.5 ounce (14g) gelatin sheets
10.7 ounce (220g) white chocolate couverture disks or chopped into small pieces
Use preferably powder hidrosoluble cherry red food coloring.

Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside. Cook water, sugar and corn syrup to 218ºF (103ºC) and mix in gelatin, condensed milk and vanilla. Pour over white chocolate, let sit to melt and blend well without adding too much air. Pass through a fine sieve, tap over the counter to remove remaining air bubbles and chill completely. Rewarm to to 86ºF (30/32ºC) before using.

For the cherry stems: blend some dark chocolate in a food processor until it forms a workable paste; shape into apple stems and set aside. Brush out some gold powder if desired.

How To Glaze The Cherry Shaped Dessert
Unmold hard frozen cherry cakes, arrange them on a frozen tray. Carefully, insert a short banboo skewer (one inch dip) inside each cherry cake. Place them back in the freezer for a few hours or until hard frozen.

Warm up white chocolate coating glaze to 113ºF (45ºC) – blend with immersion blender a few seconds; keep warm.
Warm up chocolate mirror to 86/88ºF (30/32ºC); keep warm.

Carefully, immerse an hard frozen cherry cake (do it one by one keeping remaining cherry cakes in freezer) into the white chocolate coating glaze first. Rotating the fruit allows the coating to spread more evenly and set faster. Once set, immerse the cherry cake into the red cherry white chocolate mirror glaze and continue like so until done – Leave glazed desserts at room temperature for now and remove skewers carefully and insert chocolate stems in each hole. Place the finished cherry desserts in the refrigerator for a few hours to thaw completely before serving – they can be kept frozen for up to 2 months. Enjoy!

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