The red and the blackPastry recipe
1 Feuillantine crisp
- Praline - 125 g
- Feuilletine - 70 g
- Milk chocolate couverture - 50 g
- Butter - 15 g
Coat the feuillantine with praline then combine with the chocolate and melted butter.
2 Almond hazelnut dacquoise
- Almond powder - 200 g
- Hazelnut (powder) - 50 g
- Flour - 50 g
- Egg white - 280 g
- Caster sugar - 90 g
- Vanilla - 3 g
Sieve almond and hazelnut powder with icing sugar and flour. Whip up the egg white then add the sugar, when stiff mix gently with the dry almond mixture. by using a piping tube n° 8 pipe inside buttered discs of 8cm bake at 180°C for 20 to 25 minutes.
3 Cranberry and morello cherry cream
- Frozen fruit purée, sugar added : Cranberry-Morello cherry - 200 g
- Whole milk - 75 g
- Vanilla - 1gousse
- Cornstarch - 5 g
Mix together while cold, heat to 70°C. Mould, place a biscuit disc then freeze.
In this step
4 Sabayon chocolate
- Caster sugar - 110 g
- Egg yolk - 100 g
- Egg - 75 g
- Couverture chocolate 61% - 250 g
- Whipped cream - 400 g
Pour the cooked sugar onto the eggs and egg yolks
and whisk until cool.
Add the chocolate melted to 40°C and mix rapidly
and thoroughly, incorporate whipped cream.
Mix well, mould and freeze.