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Green Forest

by: Marijn Coertjens

Method

Short crust

  • Mix the soft butter with the icing sugar.
  • Make a mixture of the dry matter. Mix 1/3 of the
  • dry matter with the butter and poor 1/3 of the eggs, do this 2 more times, do not over mix.
  • Place in the fridge.
  • Roll out the dough at 2mm, bakes at 150˚C for about 18 minutes.

Hazelnut mousse

  • Hydrate the gelatin in the water.
  • Whip the cream.
  • Heat the milk, add the gelatin and poor over the chocolate.
  • Mix well and add the hazelnut paste.
  • At 35˚C fold in the whipped cream.

Pistachio cream

  • Hydrate the gelatin in the water. Heat the cream, vanilla and sugar.
  • Poor halve of it on the yolks, mix and poor back in the pan with the other halve, heat till 85˚C.
  • Strain the preparation, add the gelatin and mix with the hand blender.
  • Blend the pistachio nuts toa paste and add to the cream. Poor in the mold and add 6 halves of Amarena cherry.

Short crust

  • 166 g almond powder
  • 313 g potato starch
  • 1084 g flour
  • 542 g icing sugar
  • 572 g Debic Traditional butter
  • 316 g eggs
  • 10 g salt

Hazelnut mousse

  • 140 g milk
  • 400 g Debic Stand & Overrun
  • 200 g milk chocolate 41%
  • 200 g pure hazelnut paste
  • 6 g gelatin powder
  • 30 g water

Pistachio cream

  • 239 g Debic Stand & Overrun
  • 70 g pistachio nuts
  • 0,5 pcs vanilla pod
  • 47 g sugar
  • 70 g yolks
  • 2 g gelatin powder
  • 10 g water

Green herbs jelly

  • 262 g water
  • 500 g lemon juice
  • 532 g sugar
  • 11 g pectin yellow
  • 2 g gelatin powder
  • 10 g water
  • 70 g fresh basil
  • 50 g fresh mint
  • 40 g fresh coriander

Joconde sponge

  • 110 g almond powder
  • 10 g invert sugar
  • 90 g icing sugar
  • 150 g eggs
  • 20 g Debic Traditional butter
  • 80 g egg white
  • 15 g sugar
  • 30 g flour
  • 2 pcs lemon zest

Green bubble chocolate

  • 300 g tempered white chocolate
  • QS green and yellow coloring
  • 30 g oil

Montage

  • Pour the pistachio cream in a ring of 6 cm diameter, 5 mm high add the Amarena cherry pieces and place in the freezer.
  • Poor a thin layer of green herbs jelly on the pistachio cream, add a disc of joconde sponge and place in the freezer.
  • In a silicon mold poor the hazelnut mousse, place the pistachio/ herbs insert inside, cover with hazelnut mousse and place in the freezer.

Decoration

  • Pulverize on a guitar sheet tempered white cocoa butter, spray on fern leafs to get the pattern.
  • When the cocoa butter is crystalized, cover with a thin layer of tempered white chocolate with green coloring.
  • When it starts to crystalize, cut squares and roll on a tube and leave to crystalize.
  • Pulverize the petit gateaux with a mixture of 50% white chocolate 50% cocoa butter.
  • Place the decoration on a green bubble chocolate on the petite gateau.
Used products