Autumn plated dessert

Recipe by Peter Remmelzwaal

Recipe for around 10 desserts

Mold: 5cm and 6cm spherical silicon molds

Duchesse cocoa sponge
Whip ganache Congo
Chocolate cremeux 65%
Vanilla/cinnamon whip ganache
Cherry mousse
Cherry compote with spices
Red glaze
Chocolate crumble
Decoration

Duchesse cocoa sponge

Recipe for 1 baking tray 60x40cm

150 gr Egg white
135 gr Sugar
55 gr Flour
34 gr High fat cocoa powder, Veliche
8 gr Custard powder
120 gr Egg yolk
100 gr Crispy crunchies, Veliche

Method:

Whip up the egg white and the sugar until stiff.
Add the egg yolk and mix shortly.
Mix the flour, cocoa powder, salt, and custard powder together and combine with a spatula through the meringue.
Divide the sponge on a baking tray with paper, sprinkle with crispy crunchies and bake at 215°c.
Cool down after baking in the freezer.

Whip ganache Congo

700 gr Cream 35%
7 gr Gelatin powder
35 gr Water
220 gr Signature chocolate Okapi 65% (Dr. Congo), Veliche
25 gr Kirsch liquor (optional)

Method:

Mix the cold water and gelatin powder together (gelatin mass).
Heat up the cream till 65°c.
Add the gelatin mass into the cream.
Add the dark chocolate and combine with the cream.
Use a hand blender to mix all ingredients together.
Let the cream cool down in the fridge for 12 hours. Add the Kirsch liquor when whipping up the cream to desired consistency.

Chocolate cremeux 65%

195 gr Cream (1)
195 gr Full milk
40 gr Sugar
80 gr Egg yolk
260 gr Signature chocolate Okapi 65% (Dr. Congo), Veliche
200 gr Cream (2)
30 gr Glucose

Method:

Heat up the cream (2) with glucose till 50°c and mix with the chocolate (ganache).
Bring the cream (1) and whole milk to a boil.
Combine the egg yolk with sugar and mix with hot milk. Make an anglaise (84°c)
Remove the pan from the heat and mix with the ganache.
Cool down in the fridge.

Vanilla/cinnamon whip ganache

375 gr Cream
2,5 gr Gelatin powder
12 gr Water
125 gr White chocolate Obsession 30%, Veliche
1 gr Vanilla bean
4 gr Cinnamon sticks
1 gr Cinnamon powder

Method:

Mix the cold water and gelatin powder together (gelatin mass).
Scrape the vanilla bean, add cinnamon, and heat up the cream till 65°c.
Add the gelatin mass into the cream and mix. Pass through a sieve.
Add the white chocolate (45°c) and mix with the cream.
Use a hand blender to mix all ingredients together.
Let the cream cool down in the fridge for 12 hrs. Whip up the cream with a kitchen machine and whisk until strong consistency.

Cherry mousse

550 gr Cream 35%
250 gr Cherry puree
25 gr Sugar
30 gr Water
6 gr Gelatin powder

Method:

Combine gelatin powder with cold water.
Whip up the cream until a smooth Chantilly.
Warm up the puree till 20°c, melt the gelatin mass in the microwave and mix with puree.
Add the whipped cream to the puree (29°c) and stir until well combined (totally smooth)
Use directly

Cherry compote with spices

160 gr Cherry puree
60 gr Sugar
3 gr Pectin NH
125 gr Cherry pieces
3 gr Acid citric
2 gr Gelatin powder
10 gr Water
5 gr Spices (star-anis, cinnamon, long pepper)

Method:

Mix the gelatin powder in the cold water.
Mix the sugar and pectin.
Warm up the cherry puree with spices to 40°c (10 min. cover with plastic and pass through a sieve), add the sugar with pectin and bring to a boil.
Add the acid citric and gelatin mass trough the hot mass and mix well.
Pour the fine cherry pieces in the puree, mix well, and divide in sphere mold 5-6 cm.

Red chocolate glaze

12 gr Gelatin
60 gr Water (1)
110 gr White chocolate Obsession 30%, Veliche
25 gr Dark chocolate Essential 54%, Veliche
90 gr Condensed milk
135 gr Glucose
135 gr Sugar
65 gr Water (2)
3 gr Red color

Method:

Soak up the gelatin with cold water.
Boil the water (2) with the sugar. Add the glucose after boiling.
Get the pan off the heat and add the gelatin.
After the gelatin add the condensed milk, chocolate, and red color.
Mix together with a hand-held blender to a smooth glaze.
Cool down before using. Heat again and use at 35°c.

Chocolate crumble

75 gr Butter
75 gr Brown sugar
55 gr Flour T55
37 gr Almond powder
37 gr Almond shavings (crushed)
20 gr High fat cocoa powder, Veliche
1 gr Salt

Method

Mix the almond powder/shavings, salt, sugar, cocoa powder, and flour in a machine bowl.
Add the small cubes of butter under high machine speed. Stop before it’s totally mixed (need to stay crumble).
Bake at 165°c, around 12min

Decoration

Use some cherry jelly, fresh redcurrant, cherries, and tuille or Leman decoration chocolate leaves (code 61077 or 14646) to finish your plated dessert creation.

Assembling:

Start by making the recipes and follow the methods below the recipes.
When the cocoa Duchesse sponge (1) is baked, fill with whip ganache Congo (2) and Chocolate crèmeux 65% (3) in the center, and make rolls of 4,5cm diameter using plastic foil (see picture). Cut when frozen and finish the front/back with chocolate disk with trunk design.
Whip up the Vanilla/cinnamon cream (4), use a round nozzle of 13mm and pipe on a tray stem of the mushroom (big and small). Put a stick inside the top of the stem, and place in the freezer.
Make the cherry compote (6) and fill 1/3 of the sphere molds 5/6cm. (for the inside of the mushroom. Put in the freezer.
Make the cherry mousse (5), fill the sphere mold 5/6cm for 1/3 and put the frozen compote inside. Place the molds in the freezer.
Make a white chocolate coating (250gr white chocolate 30%, 60gr cocoa butter, 60gr grapeseed oil) and dip the stem and mushroom.
Glaze the mushroom (7) and sprinkle with Leman Decorations meringue flakes (code: 1057308).
Finish the plated dessert as you can see on the picture