Entremets Forêt Noire

Made with Guanaja 70%

Recipe from Quique Dacosta

8 steps

Recipe Step by Step


Methylcellulose Base

100g water
3g methylcellulose

Heat the water to 90°C. Add the methylcellulose and blend until completely dissolved. Set aside in the refrigerator for 24 hours.

Clarified Apple Water

1kg Granny Smith apples
1L water
2g ascorbic acid

Dissolve the ascorbic acid in the water. Wash and core the apples, and cut into eights. Place the apples in the water/ascorbic acid mixture for 30 seconds. Drain and then place the pieces of apple in a juicer. Collect the resulting juice in a tall, narrow container. The pulp will float on top of the apple water. Take care not to disturb the juice in order to facilitate the clarification process. Place in the freezer for 20 minutes to solidify the pulp on top of the apple water. Remove the semi-frozen pulp and discard. Strain the apple water through a muslin. Set aside in the refrigerator.

Meringue And Clarified Apple Water Base

300g Clarified Apple Water
40g Methylcellulose Base
10g wheat fiber
8g xanthan
20g powdered egg white

Dilute the wheat fiber in the Apple Water using an immersion blender. Add the Methylcellulose Base and blend again. Add the powdered egg white and blend again. Add 0.6g of xanthan and blend until smooth. In a second container, place 50g of the first mixture and add the remaining 0.2g xanthan. Cover and set aside both preparations in the refrigerator for four hours.

Whipped Meringue With Clarified Apple Water Base (Cont.)

Use the two preparations above

Place the 250g of Meringue and Clarified Apple Water Base in the bowl of a freestanding mixer and whisk on a slow speed for five minutes. When it starts to resemble a meringue, increase the speed to medium and whisk for a further five minutes. Increase the speed once more and whisk again. Add the remaining 50g apple water and whisk for a further five minutes until it really resembles a meringue.

Apple Chocolate Meringue Discs

Whipped Meringue with Clarified Apple Water Base

Fill a piping bag with the Whipped Meringue with Clarified Apple Water Base. Brush a Silpat mat with water. Pipe the meringue into discs. Dry out at 40°C for 24 hours until the meringue is completely dry. Coat the meringues with cocoa powder and return to the dryer for a further six hours. Leave the meringues on a hot table until ready to serve.

Chocolate Kirsch Crémeux

430g milk
70g kirsch
75g sugar
5 egg yolks
230g GUANAJA 70%

Mix the egg yolks with the sugar. Bring the milk to the boil and add the warmed kirsch. Pour onto the egg yolks, whisking constantly. Place in a saucepan and heat to 85°C as for a custard. Gradually pour the hot cream onto the chopped chocolate and mix with a rubber spatula until smooth. Place in piping bags and set aside in the refrigerator for a minimum of 12 hours.

Cherry Kirsch Sorbet

350g concentrated Garnier cherry pulp
100g TPT 50g water
50g sugar
50g kirsch

Mix the pulp with the other ingredients. Pour into a Pacojet bowl and freeze for 12 hours. Churn with the Pacojet and leave to rest in the freezer for two hours before use.

Broken Chocolate Paper

240g TPT 120g water
120g sugar
80g glucose

Boil the TPT with the glucose until dissolved. Leave to cool slightly. Whisk in the cocoa powder until completely smooth. Place in piping bags and leave to rest in a cold store for two hours. Remove the bags from the cold store and temper. Spread a very thin layer on a sheet of baking parchment and arrange over flan molds to create an irregular shape. Bake at 120°C for 40 minutes. Remove from the oven and leave to cool. When cool, break into pieces and then mix with some cocoa powder and set aside in a cool, dry place with some silica gel.

Assembly and finishing

Remove an Apple Chocolate Meringue Disc from the dryer. Use a spatula to spread a little Cherry Kirsch Sorbet over the meringue. Pipe a spiral of Chocolate Kirsch Crémeux on top. Sprinkle Broken Chocolate Paper over the entremets. Arrange six Bigarreaux cherry quarters and three Chinese carnation petals on top. Serve immediately.