Ingredients
Pate Sable Breton
320 g / 11 oz Sugar
320 g / 11 oz Butter, room temperature
160 g / 5.6 oz Yolks
450 g /15.9 oz Pastry flour
Morello Cherry Gelee
250 g /26.5 oz Cherry purée
20 g /17.6 oz Sugar
4 g / .14 oz Sheet Gelatin
Chocolate Mousse
780 g / 27.5 oz Heavy cream
120 g / 4.2 oz Sugar
170 g / 6 oz Heavy cream
170 g / 6 oz Yolks
400 g / 14 oz Madagascar Rondo 64%
Preparation
Pate Sable Breton
Cream butter and sugar together until fluffy, add yolks. When mixed,add flour all at once and mix until just combined. Finish, mixing byhand on a table and wrap in plastic until needed. Let rest at least onehour. Slice off about 200 grams of dough and roll on a floured surfaceto 1/4 inch thickness, then place in the ring and form. Chill for half anhour then trim off the excess. Dock the dough and bake in an ovenpre-heated to 340°F/171°C for ten minutes or until golden brown.Once cool, remove carefully and reserve till needed.
Morello Cherry Gelee
Heat the purée with sugar until hot to the touch. Add soaked Sheet Gelatin to the purée and mix well. Reserve in a warm place (top ofthe oven).
Chocolate Mousse
Whip 780 grams of heavy cream and reserve. Cook the other cream170 grams with the yolks and sugar over medium heat to 185°F/85°F.Place egg mixture in a kitchen aid bowl with the whip attachment andbeat until cool. Melt the Madagascar Rondo 64% and reserve at bodytemperature. Fold half of the whipped cream into the meltedchocolate then fold all of the whipped egg mixture, and finish byfolding the other half of the whipped cream. Fold well.
Setting
Place the disk of cooked sable on a level sheet pan. Very carefullycover the bottom of the inside of the shells with the cherry gelee, justenough to cover the bottom, about . inch. Place these in the freezeruntil slightly frozen. Remove and pipe the mousse around the outsidefirst then another layer around the inside of the first and continue withone more layer finishing in the center. Garnish with cherries, redfruits, and chocolate decor.
Specialty Ingredients
#90070 Sheet Gelatin
#31109 FELCHLIN-Swiss MADAGASCAR RONDO 64%
