deZaan Cherry and Cocoa Bauble
A visually appealing creation to many of my customers through various renditions through the years. You simply cannot go wrong with Cherry and Cocoa combined.
Servings: 12 servings
Equipment
- 1 Stand Mixer
- 1 Baking Tray
- 1 Oven
- 1 Piping Bag
- 1 Freezer
- 1 Palette Knife
Ingredients
Part 1: Kirsch Sponge
- 65 g Unsalted Butter (softened)
- 10 g Kirsch (alcohol-free ideally)
- 75 g Granulated Sugar
- 65 g Eggs
- 2 g Baking Powder
- 70 g Flour
Part 2: Cherry ‘Compote’ Center
- 250 g Cherry Puree
- 50 g Water
- 15 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 15 g Granulated Sugar
- Ultratex (as needed)
- 90 g Fresh Cherries (finely chopped)
Part 3: Crimson Red Bavarois
- 375 g Cream 36-40% (1)
- 40 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 125 g Egg Yolk
- 30 g Granulated Sugar
- 4 Gelatine Sheets (hydrated)
- 325 g Cream 36-40% (lightly whipped) (2)
Instructions
Part 1: Kirsch Sponge
- Beat the butter, kirsch, and sugar before adding the whole eggs gradually until the mixture is fluffy in texture.
- Fold through the sifted flour and baking powder until fully combined.
- Spread evenly (1cm thick) onto a prepared baking tray and bake at 170°C/338°F for 17 minutes.
- Once completely cooled, portion and reserve.
Part 2: Cherry ‘Compote’ Center
- Heat the puree, water, cocoa powder, and sugar to dissolve.
- Remove from the heat and use the ultratex to thicken to the desired ‘gel-like’ consistency.
- Fold through the fresh chopped cherries.
- Transfer to a piping bag and fill the desired insert mold before freezing until set.
Part 3: Crimson Red Bavarois
- Combine the egg yolk and sugar and reserve.
- Bring the cream (1) and cocoa powder to a simmer.
- Add the egg yolk mixture. Cook until thickened.
- Remove the thickened mixture from the heat and stir through the gelatine to dissolve.
- Cool to 40°C/104°F. Fold the mixture into cream (2).
- Transfer to a piping bag when ready for use.
Part 4: Assembly
- Once the cherry inserts are frozen, fill each cavity halfway with the bavarois before pushing one frozen cherry insert centrally into each.
- Pipe any additional bavarois into each leaving space for a piece of sponge.
- Use a palette knife to scrape away or remove any excess bavarois.
- Repeat until all the components have been used before placing them in the freezer to set.
- Remove each from the mold and use a basic red color mirror glaze to coat each and place onto a desired plate.
- To finish, use some edible gold leaf and a tempered chocolate ‘loop’ to resemble the ribbon of a festive tree ornament.
- Allow to defrost for a minimum of two hours at room temperature before consuming.