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DOS ENAMORADOS
Made with Illanka 63%
An original recipe by l'Ecole Valrhona Pastry Chef, Nicolas RiveauMakes 24 desserts
6 stepsRecipe Step by Step
CRÈME ANGLAISE
320g WHIPPING CREAM
320g WHOLE MILK
130g EGG YOLKS
65g SUGAR
ILLANKA CRÉMEUX
740g Crème anglaise
360g ILLANKA 63%
MORELLO CHERRY CONFIT
540g MORELLO CHERRY PURÉE
270g frozen whole pitted morello cherries
140g glucose
140g Sugar
15g Pectin NH
VIENNESE COCOA BISCUIT
120g egg yolks
310g whole eggs
240g SUGAR
190g egg whites
80g SUGAR
80g Pastry flour
80g COCOA POWDER
ABSOLU CRISTAL MORELLO CHERRY GEL
100g MORELLO CHERRY PURÉE
200g ABSOLU CRISTAL NEUTRAL GLAZE
Store in the refrigerator.
GOLDEN MORELLO CHERRY ABSOLU GLAZE
210g ABSOLU CRISTAL NEUTRAL GLAZE
20g Glucose
AN red food coloring
AN gold powder
Assembly and finishing
Make the Biscuit and spread it into two 60 x 36cm trays. Bake at 230°C (445°F) for about 5 minutes. Freeze. Spread out 500g of Morello Cherry Confit per Biscuit. Store in the freezer. Spread 500g of Crémeux onto the Morello Cherry Confit. Freeze. Once it has frozen, cut out 24 strips with a width of 3.5cm and length of 36cm. Make the Morello Cherry Gel and store it in the refrigerator. Heat up the Glaze and soak the cherries. Mold two teardrop-shaped chocolate pieces, and stick them together. Add the Morello Cherry Gel using a droplet-shaped stencil on the plate. Place the Biscuit strips in the refrigerator for a few minutes, then roll them around the chocolate teardrops to form a heart. Place the heart-shaped biscuit in the center of the plate. Place glazed cherries on the plate along with a few sprinklings of gold leaf. (See photo).