Foret Noir

Mixing
Mix all ingredients together in a mixing bowl, except dry yeast.
Mix at speed 1 with the hook attachment for 30 seconds.
Add in dry yeast and continue mixing until the gluten is fully developed.

Dough Temperature
24°C

Bulk Fermentation
30 minutes at room temperature (26°C), then place in the freezer to bring the temperature down to 4°C.
Transfer to the chiller and rest for 12–15 hours.

Lamination
3, 4, 3

Divide
6 cm × 30 cm

Final Proof
Temperature: 28°C
Humidity: 50%
Time: 2 hours 30 minutes

Mix the melted couverture and hazelnut praline together.

Blend the warm milk, Coldtex, vanilla bean, glucose syrup, and couverture mixture together with a Micromix

Incorporate the cold cream, then emulsify well with a Micromix.

Store in the chiller before use.

Mix the gellan gum into the purees and blend with a Micromix. 

Combine the puree mixture, cherry brunoise, and glucose syrup in a saucepan, then bring to a boil. 

Fill into a tube and allow to cool and set in the chiller.