Black Forest Creative


Working Method

Crumble for choux paste
  • Use the mimetic incorporation at room temperature.
  • In a mixing bowl with a paddle attachment, mix all ingredients together.
  • Laminate the dough at 2mm in between two baking paper
  • Cut the size needed and freeze.

Choux Paste
  • In a mixing bowl with a paddle attachment mix all the ingredients together for5mn at maximum speed.
  • Pipe the choux paste add the crumble and bake.

Cocoa Sponge
  • Whip all ingredients together for 6 minutes at high speed.
  • Spread on one tray 60X40 and bake.

Chocolate custard
  • In a mixing bowl with a whisk attachment, mix the water and cremyvit togetherfor 5mn at medium speed.
  • Add the melted chocolate.

Soaking syrup

Bring water and sugar to a boil. let cool down and add the starfruit griotte

Spread 0,5cm thick layer on top of the presoaked sponge and freeze.

Whipped cream
Whip the Passionata at medium speed to a stiff peak.

Chocolate Shavings
Spread a thin layer of tempered chocolate on a marble slab let it set beforescapping.


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