Black Forest Mini Cookie Cakes






































These delicious Forêt-Noires are an amazing dessert. Cherry and chocolate are a perfect combination. 



for the cherry compote:

50 ml water
90 g sugar
600 g cherries stoned
12 g pectin powder
10 g lemon juice





































Mix the sugar and pectin powder. Put the water in a pan, add the cherries and bring to boil. Stir in the sugar and pectin. Cook for about 20 min over a medium heat. Leave to cool. Have some of the cherries out on a paper napkin to dry out. Pour the cherry compote in jura and close tightly. Store in a dark and cold place. Use for another desert. You could use the syrup separately to syrup Black Forest Cakes and the fruits - for scones, or other sweets. 

for the chocolate cookies:
(as per Christophe Felder recipe) 

125 g butter, softened
45 g confectioners' sugar
115 g flour
10 g cocoa
pinch of salt

Beat the butter with a wooden spoon, until creamy. Add the sugar and salt. Beat well. Incorporate the flour and cocoa and form a dough. 

Place between two sheets of wrapping foil. Press with palm. Roll out a rectangle 3 mm thick. Refrigerate for at least 2 hours. The dough should be very firm. The high content of butter makes the dough difficult to handle. 

Line up a baking pan with parchment paper. Have two different size round cutters ready. Preheat the oven to 180C. 

Remove the dough from the refrigerator. Cut out the cookies, making sure that you have equal number of both sizes. Bake for about 10 min, until firm. Let cool on the baking sheet. 


for the dark chocolate mousse:
(adapted from Christophe Felder recipe)

225 ml heavy cream 35%
275 g dark chocolate 75%
120 ml milk
10 g sugar
1 egg yolk


Whip the cream and place in the fridge.

Chop the chocolate in a medium bowl. Melt it over a bain marie. 

Prepare the custard:

Bring the milk to a boil. Beat the yolk and sugar until the sugar dissolves. Whisk half of the hot milk into the yolk. Return to the pan. Cook over medium heat until thickens slightly and coats the back of the spoon. Leave to cool slightly. 

Pour the custard over the melted chocolate. Stir well to homogenize. Let it cool before adding the whipped cream.

Fold in the cream in two additions, until smooth. Chill for about 30 min, or until slightly firm. 

Spoon the mouse into a piping bag with the desired attachment. 

Tailoring:



On a countertop, arrange the bigger biscuits. Pipe a swirl, anticipating the edge of the upper biscuit. Place a cherry in the middle. Top with the smaller biscuit. Pipe a smaller swirl. Decorate with a whole cherry. 








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