Home Recipes Black forrest

Black forrest

Chocolate biscuit with cherry jelly and light kirsch cream

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Butter Chocolate Eggs

Black forrest

Debic's Culinary Team

Debic

Ingredients

For 8 servings

Chocolate biscuit

250 g milk

170 g Debic Cake Butter

80 g caster sugar (1)

160 g shortcrust flour

90 g cocoa

180 g egg yolk

300 g eggs

440 g egg white

220 g caster sugar (2)

Cherry jelly

400 g cherry pulp

116 g raspberry purée

218 g water

184 g glucose syrup

28 g gelatin

140 g water for gelatin

Kirsch cream

1 l Debic Prima Blanca

100 g caster sugar

100 g Kirsch 48% vol.

Finish

chocolate decorations

cocoa powder

raspberries

Debic products used

Cake Butter 4x2.5KG

Prima Blanca 2L

Preparation

Chocolate biscuit

Bring the milk, Cake Butter and caster sugar (1) to the boil.

Add the flour mixed with the cocoa and cook like choux pastry.

Transfer to a planetary mixer and gradually incorporate the egg yolks and eggs.

Beat the egg whites with the caster sugar (2) and combine the two mixtures.

Spread out to 0.8 cm on a Silpat mat and bake at 165°C for 15 minutes.

Cherry jelly

Heat the purées, water and glucose, then add the bloomed gelatin.

Pour into an acetate-lined cylinder.

Kirsch cream

Combine the ingredients and whip in a planetary mixer until soft peaks form.

Assembly

Cut a rectangle of biscuit and spread the Kirsch cream.

Place the cylinder of cherry jelly along the edge and roll it up in baking parchment.

Leave to set in the fridge for 2 hours.

Trim the ends and cover with Kirsch cream.

Finishing touch

Decorate with chocolate, cocoa powder and raspberries.

Butter Chocolate Eggs

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