Green Forest | Debic

MENU

Please select a language

Sign up for our newsletter

Green Forest

by: Marijn Coertjens

Preparation Preparation
Assembly Assembly
Finishing Touch Finishing Touch

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