Black Forest Lune Croissant - Network Ten

 

Black Forest Lune Croissant

Recipe by Kate Reid

Kate Reid's decadent, black forest cake-inspired croissant is filled with sweet cherry jam and a smooth chocolate mousse Advertisement

Ingredients 4 one day old croissants

 

Chocolate Mousse 50g dark chocolate, 70% 4g titanium gelatine leaves ! vanilla pod

550ml thickened cream 50g egg yolk 50g caster sugar 30g Valrhona cocoa powder

Cherry Jam 150g frozen cherries ! vanilla pod

100g cherry puree 40g caster sugar 25g lemon juice pinch salt flakes

Cookie Crumble 80g unsalted butter 65g Valrhona cocoa powder 95g plain flour 7g cornflour 93g caster sugar 4g salt flakes

Maraschino Syrup ! cup caster sugar

1 cup water 10g kirsch 45g strained maraschino cherry syrup

 

Chocolate Frangipane 200g salted butter, softened 200g brown sugar 6 egg yolks, room temperature 3 eggs, room temperature 40g Valrhona cocoa powder 45g Mork chocolate powder 200g almond meal 3g salt flakes

Tempered Chocolate Shards 300g dark chocolate, 70%

Chocolate Icing Sugar 2 tbs pure icing sugar 2 tbs Mork chocolate powder

Garnish 400g jar maraschino cherries 250ml double cream

Steps 1

For the Chocolate Mousse, Mousse, half fill a medium saucepan with water

and bring to a simmer over medium heat. Reduce the saucepan of water to low heat.

2

Place chocolate in a heatproof bowl that fits over the simmering

water without touching it. Leave the chocolate to melt, stirring as needed. Remove bowl of chocolate from the saucepan of water when melted and smooth.

 

3

Meanwhile, soften gelatine in a bowl of water.

4

Use the back of a small paring knife to scrape the seeds from the

vanilla pod. Place 250ml thickened cream and scraped vanilla seeds and pod in a small sm all saucepan and heat gently until just below a simmer. Remove saucepan from the heat and discard vanilla pod.

5

Place egg yolks and caster sugar in a medium bowl and whisk until

pale and creamy.

6

Whilst whisking, gradually add hot cream to the yolks and sugar

and whisk until combined. Return yolk mixture to the same saucepan.

7

Sift cocoa powder. powder. Add sifted cocoa to the yolk mixture and whisk

to combine. Return the saucepan to medium heat and cook, stirring with a wooden spoon or spatula, until mixture thickens and coats the back of a spoon. Remove Remove saucepan of a anglaise nglaise from the heat.

8

Add softened gelatine to the anglaise and stir to dissolve dissolve..

9

Add anglaise to the melted chocolate and stir to combine.

10

Strain mixture through a fine sieve s ieve into a clean bowl. Place the

bowl of chocolate anglaise over a larger bowl of iced water and continue to stir until mixture has cooled. Remove the bowl of chocolate chocolate anglaise from the iced water.

11

Place remaining 300ml thickened cream in the bowl of a stand

mixer fitted with a whisk attachment. Whisk until soft peaks form.

12

Add one quarter of the whipped cream to the chocolate anglaise

and stir to combine. Add remaining cream and gently fold through until combined. Transfer Transfer mousse into a deep oven tray or half size gastronorm and place in the fridge until completely chilled.

13

Meanwhile,, for the Cherry Jam, place frozen cherries in a food Meanwhile

processor and process until roughly chopped. Transf Transfer er chopped cherries

 

to a medium saucepan.

14

Use the back of a small paring knife to scrape the seeds from the

vanilla pod. Add scraped vanilla seeds, cherry puree, caster sugar, lemon  juice and a pinch of salt to the cherries. cherries. Place saucepan over medium medium heat and bring to the boil. Reduce saucepan sau cepan to low heat and simmer for 30 minutes, stirring frequently, until thickened.

15

Meanwhile,, for the Cookie Crumble, grease and line an oven tray Meanwhile

with baking paper. Melt the butter.

16

Sift cocoa powder, plain flour and cornflour into the bowl of a

stand mixer fitted with a paddle attachment. Add caster sugar and salt and mix with the paddle to combine. Add melted butter and mix until dough resembles a chunky crumble texture texture..

17

Transfer crumble mixture to prepared oven tray and bake in the

turbo oven at 160°C for 10-15 minutes, gently stirring halfway through, until crumb is cooked and dry. Remove tray from the oven, break crumble into small pieces and set aside on a wire rack at room temperature.

18

Meanwhile, for the Chocolate Mousse, transfer chilled mousse to

the bowl of a stand mixer fitted with a whisk attachment. Whisk until mixture has lightened in colour and texture texture.. Be sure not to over whisk. Transfer mousse to a piping bag, fitted with a size 3 star nozzle and chill until required.

19

For the Cherry Jam, remove saucepan of jam from the heat.

Transfer cherry jam to a small bowl and set aside at room temperature to cool. When cool, transfer jam to a piping bag and set aside.

20

For the Maraschino Syrup, combine caster sugar and water in a

small saucepan and bring to the boil over medium heat. Reduce saucepan to low heat and simmer for 5 minutes or until sugar has completely dissolved.

21

Remove Remov e saucepan from the heat. Add kirsch and stir to combine.

 

22

Measure out 100ml of this syrup and transfer to a small bowl. Add

strained maraschino cherry syrup and stir to combine. Set aside.

23

For the Chocolate Frangipane, Frangipane, place the butter and brown sugar

into the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, scraping the sides with a spatula.

24

Add egg yolks, one at a time and beat until well after each addition.

Then add whole eggs, one at a time, beating well after each addition until fully incorporated.

25

Sift the cocoa powder and chocolate powder together. Add sifted

cocoas, almond meal and salt to the batter and beat until combined. Transfer frangipane mixture to a piping bag fitted with a size 11 round nozzle and set aside. Very gently, use a serrated knife to slice cooled croissants in half

26 horizontally horizontally, , cutting from the back to the front of the croissant. Brush the inside of each half with a little Maraschino Syrup. 27

Line an oven tray with baking paper. Place croissant halves on

prepared tray, with bases cut side up and lids cut side down. Keep the matching lids and bases together.

28

Pipe a squiggle of Cherry Jam onto the base half of each croissant.

29

Pipe a smear of Chocolate Frangipane around the border of the base of each croissant, making sure you can just see the edge. Pipe a more generous amount inside this border of frangipane to cover the base.

30

Pipe a 1cm wide seam of Chocolate Frangipane down the centre of

each croissant lid and gently press a generous amount of Chocolate Crumb into the frangipane, being careful not to squash the croissant.

31

Bake croissants at 160°C in the turbo oven ffor or 12 minutes or until

Chocolate Frangipane is set. Remove tray from the oven, transfer croissant halves to a wire rack and set aside for 10 minutes. Transfer to

 

the fridge to cool completely.

32

Meanwhile, for the Tempered Chocolate Shards, bring the same

half filled saucepan of water to a simmer over medium heat. Reduce the saucepan of water to low heat.

33

Place 240g chocolate in a heatproof bowl that fits over the

simmering water without touching it. Leave the chocolate to melt, stirring as needed until it reaches 46-48°C.

34

Remove Remov e saucepan from the heat and add remaining 40-60g

chocolate. Stir to melt chocolate and reduce overall chocolate temperature to 31-32°C.

35

Pour chocolate onto a large sheet of acetate and use a large offset

palette knife knife to spread thinly across the entire sheet. Place a second sheet of acetate on top and allow chocolate to set at room temperature. Once set, break into shards and set aside until needed.

36

For the Chocolate Icing Sugar, sift the icing sugar and chocolate

powder into a small bowl and stir to combine. Set aside.

37

For the Garnish, cut the maraschino cherries in half. Place double

cream in a piping bag fitted with a size 11 1 1 star nozzle.

38

Once the croissant halves have completely cooled, pipe small

dollops of cream around the border of each base. Pipe a fe few w dollops in the centre.

39

Place 4 or 5 maraschino cherry halves betw between een some of the gaps

in the cream. Fill all remaining gaps with small piped dollops of Chocolate Mousse.

40

Use a fine sieve to lightly dust each lid with Chocolate Icing Sugar.

Gently place the matching lid on top of each piped base.

41

Pipe 5 or 6 random dollops of double cream on top. Garnish the top

 

with a 4 or 5 maraschino cherr cherryy halves and Te Tempered mpered Chocolate Shards.