Pop that Christmas Cherry, Festive Flavours

Tartelette

• 195 grams butter, 82% MV
• 95 grams powdered sugar
• 110 grams of almond meal
• 3 grams of fine salt
• 30 grams egg
• 190 grams patent flour, T55
• 20 grams cocoa powder, 23% CV

1. Turn the almond meal with the powdered sugar and fine salt to powder
2. Mix the powder with the softened butter and add the egg
3. Meanwhile, double sift the patent flour with the cocoa powder
4. Now add the flour mixture to the butter mixture to form a homogeneous dough
5. Then roll out the dough to 2 millimeters and fonce the mold
6. Freeze the mould and preheat the oven at 175ºCelsius
7. Bake at 175ºCelsius in about 15 minutes

Cherry gel

• 450 grams cherry puree (sour cherries)
• 50 grams of water
• 50 grams granulated sugar
• 6 grams of agar

1. Bring the cherry puree with the water to the boil
2. Mix the granulated sugar and agar together and add to the mixture
3. Boil the mixture for 3 minutes and then strain thinly
4. After gelling turn into a gel

Mousse

• 185 g dark chocolate - Ecuador 70.4%
• 300 g pâte à bombe
• 625 g whipped cream

1. Melt the dark chocolate
2. Whip the cream until fluffy
3. Add 50 grams of whipped cream to the chocolate
4. Stir well and now add the pâte
5. Mix in the rest of the whipped cream

Pâte à bombe

• 175 g egg yolks
• 350 g granulated sugar
• 115 g water

1. Beat the egg yolks until fluffy
2. Boil the sugar with the water to 115 degrees Celsius
3. Now add the sugar water to the fluffy egg yolks
4. Beat cold

Crème Chiboust

• 1 piece Planifolia Black - Vanilla
• 200 grams whole milk, 3.5% mv
• 20 grams of wheat flour, t45
• 50 grams granulated sugar
• 40 grams of egg yolks
• 6 grams of gelatin, 205 bloom
• 150 grams granulated sugar
• 50 grams egg white

1. Halve the vanilla pod lengthwise and scrape out the vanilla marrow
2. Bring the milk with the vanilla marrow to the boil
3. Mix the flour with the sugar. Stir this mixture into the egg yolks
4. Pour a little of the warm milk onto the egg yolks and stir well
5. Pour the mixture back into the pan with the rest of the milk. Stir well and boil briefly
6. Leave to cool in a covered area
7. Soak the gelatin in cold water
8. Beat the egg whites in a fat-free mixing bowl add the sugar little by little
9. Beat into the egg white foam
10. Stir in the pastry cream
11. Melt the gelatin and mix into the crème patissiere
12. Fold a little foam into the crème patissiere and stir. Then fold in the rest

Other

• Fresh cherry
• Olympia Cress

Chef: Hidde de Brabander