Chocolate Sable Breton with Cherry Compot, Chocolate Cremeux, Whipped Ganache and Chocolate Mousse

Callebaut

Callebaut

Standard Supplier 11th June 2014

Chocolate Sable Breton with Cherry Compot, Chocolate Cremeux, Whipped Ganache and Chocolate Mousse

Chocolate Sable Breton with Cherry Compot, Chocolate Cremeux, Whipped Ganache and Chocolate Mousse by Ruth Hinks.

Callebaut 811 for chocolate decorations it the best
Chocolate ganache for spots on top
Decorate with a little bit of gold leaf.
Sprayed chocolate mousse with 50% chocolate and 50% cocoa butter

Ingredients

  • Chocolate Sable Breton – makes one 8” ring:
  • 80g egg yolks
  • 160g caster sugar
  • 160g butter
  • 1g salt
  • 200g soft flour
  • 25g Callebaut cocoa powder
  • 15g baking powder
  • Morello Cherry Compot (Poaching Liquid):
  • 1 bottle red wine
  • 250g Grenadine
  • 2 orange juice and zest
  • 2 lemon juice and zest
  • 6 cardamom
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 star anise
  • 500g sugar (to taste)
  • 1kg pitted fresh cherries
  • 175ml Boiron Morello cherry puree
  • 75g poaching syrup
  • 2g agar + 2g caster sugar
  • Chocolate and Cherry Cremeux:
  • 168g whipping cream
  • 30g trimoline
  • 30g glucose
  • 240g Boiron Morello Cherry puree
  • 285g Callebaut 70% chocolate
  • 150g Cold whipping cream
  • Milk Chocolate Whipped Ganache:
  • 56g Whipping cream
  • 6g Glucose
  • 6g Sugar
  • 77.5g Callebaut Milk Arriba
  • 130g Cold Whipping Cream
  • 54% Chocolate Mousse
  • Basic custard:
  • 250g Whipping Cream
  • 250g Milk
  • 100g Egg Yolks
  • 50g caster sugar
  • Mousse:
  • 300g Custard base
  • 325g 54% Callebaut Couverture
  • 450g whipped Cream 35%

Method

Chocolate Sable Breton – makes one 8” ring:
•Whisk the sugar and yolks, add to the creamed butter then the flour, salt and baking powder.
•Roll between silicone paper or chill and roll out.
•Place it into your ring and bake at 160 – 170 for 12 to 15 minutes.
•Allow to cool slightly and press the centre down to make a cavity.
•Set aside ready to use
Morello Cherry Compot (Poaching Liquid):
•Bring to the boil all the ingredients and add the pitted cherries.
•Turn the heat off and allow to sit.
•When cool place the cherries into the cavity and make the jelly.
•Pour the jelly over the cherries and leave to set.
Chocolate and Cherry Cremeux:
•Heat the cream and glucose and stir in the fruit puree and trimoline.
•Pour this over the half melted chocolate to form an emulsion.
•Finish with a hand blender adding the 200g cold whipping cream and pour into you mould.
•Pop this in the freezer ready for assembling.
Milk Chocolate Whipped Ganache:
1.Bring to the boil your cream, sugar and glucose.
2.Pour this over the milk chocolate and hand blend.
3.Cool slightly and add cold un-whipped cream
4.Chill well whip to required consistency.
Mousse:
•Make a crème Anglaise and form an emulsion with the chocolate
•Fold in whipped Cream and place in the mould and freeze.
•Once it has frozen give it a light spray with cocoa butter and chocolate.
Callebaut 811 for chocolate decorations it the best
Chocolate ganache for spots on top
Decorate with a little bit of gold leaf.
Sprayed chocolate mousse with 50% chocolate and 50% cocoa butter.

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