The Black Forest
Dark Chocolate Ganache
500 grams Full fat cream
5 number egg yolks
100 grams castor sugar
Sea salt one pinch
340 grams Dark chocolate 70%
50 grams butter
1teaspoon vanilla essence
In a saucepan, combine the heavy cream and sugar. Heat over medium / medium-high heat
until the cream starts to steam. Make sure to regularly stir to prevent the cream from
burning.
In a medium bowl, place the egg yolks, salt, and vanilla. Whisk very well until the egg yolks
become very smooth and start to turn pale in colour.
Once heated, remove the cream from the stove and it’s ready to be added to the egg
mixture.
Carefully pour the hot milk mixture in a thin stream into the egg mixture, making sure to
constantly whisk the egg mix as the milk is poured in.
When about half of the cream is added to the egg mix, the egg mixture should be warm
enough and be tempered. Whisk it once more to make sure all the egg yolks are mixed in
well
Pour this egg and cream mixture back into the saucepan with the remaining cream. Whisk
well to combine. Reheat the mixture up to 78-80 degrees and then pour the mixture on top
of the chocolate. whisk well till everything combines. You can also use a blended to blend it
well.
Caramel Sauce
200 grams sugar
85 grams butter
120ml Full fat cream
Heat sugar in a medium heavy-duty saucepan over medium heat, stirring constantly with a
high heat-resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually
melt into a thick brown, amber-colored liquid as you continue to stir. On my stove, this
takes about 6 minutes. Be careful not to burn it.
Once sugar is completely melted, immediately stir in the butter until melted and combined.
Be careful in this step because the caramel will bubble rapidly when the butter is added. If
you notice the butter separating or if the sugar clumps up, remove from heat, and
vigorously whisk to combine it again.
After the butter has melted and combined with the caramelized sugar, stir constantly as you
very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel,
the mixture will rapidly bubble when added. After all the heavy cream has been added, stop
stirring and allow to boil for 1 minute. It will rise in the pan as it boils. Mix well and pour
over a flat tray and let it cool down. The mixture will slow set and become pliable.
Cream Cheese Cremeux
120 g egg yolk
135 g sugar
150ml Cream
½ stick Vanilla bean
280 g cream cheese
6.6 g gelatine
110 g butter
Preparation method
Blend the egg yolk, sugar, cream, vanilla bean and then heat in a pan until the mixture is
at 75°C.
Soak the gelatine in cold water and dissolve it in this mixture.
Let the mixture cool to 35°C and thicken with the cream cheese and butter.
Let cool completely and transfer to a piping bag.
Pipe the mixture into the desired form or straight into the mould
