Scarlet Fiore

Created by

  • Dan ForgeyUSA finalist at World Chocolate Masters 2015, works at Norman Love Confections
level 3

Recipe components

Chocolate Sablé

PreparationIngredients
Preparation

Add butter, flour, cocoa powder, hazelnut flour, sugar and salt to food processor, and blend until combined.
Add egg and blend into paste. Roll out and chill.

Ingredients
  • 200g
    Plugrá butter
  • 267g
    flour
  • 50g
    cocoa powder
  • 58g
    hazelnut flour
  • 50g
    icing sugar
  • 1g
    salt
  • 50g
    whole egg(s)

Caramel Jam

PreparationIngredients
Preparation

Mix 5 g of sugar and pectin. Whisk into water and set aside.
Make dry caramel with glucose, sugar and vanilla beans.
Whisk butter into the caramel, and slowly add warmed cream.
Whisk in pectin and bring to a boil. Strain and pipe into shells.

Ingredients
  • 50g
    glucose
  • 155g
    sugar
  • 2bean(s)
    vanilla bean
  • 85g
    Plugrá butter
  • 200g
    cream
  • 50g
    water
  • 2g
    salt
  • 5g
    NH pectin

Hibiscus Raspberry Gelée

PreparationIngredients
Preparation

Bloom gelatine in water and squeeze dry.
Steep hibiscus tea in Fruit'Purée Raspberry Capfruit, water and sugar for 5 minutes.
Strain over gelatine and blend until smooth.

Ingredients
  • 405g
    Fruit'Purée Raspberry Capfruit
  • 20g
    water
  • 97g
    sugar
  • 2g
    hibiscus tea
  • 9g
    silver gelatin leaves

Pâte Choux

PreparationIngredients
Preparation

Mix water, milk, butter, sugar and salt, and bring to a boil.
Add flour and cook until dough forms a ball on the spoon.
Place in mixer and paddle to cool off slightly.
Slowly add eggs one at a time. Scrape in between each egg.
Pipe and bake at 218°C for 5 minutes, then at 162°C for 15 minutes.

Ingredients
  • 150g
    water
  • 150g
    whole milk
  • 136g
    Plugrá butter
  • 1bean(s)
    vanilla bean
  • 6g
    salt
  • 6g
    sugar
  • 202g
    flour
  • 6g
    whole egg(s)

Chocolate Ganache

PreparationIngredients
Preparation

Heat cream and glucose.
Pour over chocolate and blend until smooth.

Ingredients
  • 150g
    cream
  • 25g
    glucose
  • 100g
    Cacao Barry® Or Noir™ chocolate Fiore

Chocolate Crème

PreparationIngredients
Preparation

Mix cream and salt, and heat.
Temper in egg yolks and sugar, and cook until slightly thick.
Strain over chocolate and blend until smooth.
Add butter and blend until smooth.

Ingredients
  • 400g
    cream
  • 101g
    egg yolks
  • 34g
    sugar
  • pinch
    salt
  • 230g
    Cacao Barry® Or Noir™ chocolate Fiore
  • 100g
    Plugrá butter

Flourless Chocolate Sponge

PreparationIngredients
Preparation

Melt together butter and chocolate, and set aside.
Whip egg whites and slowly add sugar.
Fold in egg yolks.
Fold egg mixture into chocolate mixture.
Pipe into shell and bake at 175°C for 5 minutes.

Ingredients
  • 180g
    Cacao Barry® Or Noir™ chocolate Fiore
  • 85g
    Plugrá butter
  • 180g
    egg white
  • pinch
    salt
  • 50g
    sugar
  • 70g
    egg yolks