Mini cherry cake
A creation of Anne Fashauer
Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.
Ingredients
Shortbread crumble
30 g Sweet dough
15 g Crêpes dentelles crumble
25 g White chocolate
Cherry confit
400 g Cherry high fruit compote
60 g Caster sugar
12 g Pectine NH
Cherry mousse
500 g Cherry puree
500 g Whole liquid cream
15 g Gelatine
Cherry glaze
285 g Cherry puree
125 g Water
75 g Sugar
7,5 g Pectine NH
5 g Gold gelatine
Vanilla ganache
50 g Liquid cream 35% fat
5 g Honey
100 g White chocolate
1 Vanilla pod
Sweetened morello cherry puree
The Andros Chef frozen morello cherry puree has a shiny red colour with a sour taste. Its flavours comes out well when mixed with all types of creams and gives delicious sherbets too. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Shortbread crumble
Crumble the dough and add the crêpe dentelle and the white chocolate previously melted at 35°C. Press down into disk moulds. Leave to set in the refrigerator to harden the crumble.
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Cherry confit
Mix the sugar and pectine. Bring the cherry high fruit compote at 40°C then pour in rain the sugar/pectine mix. Bring to a boil. Pour into half-sphere moulds of 4cm diameter then freeze in a blast chiller.
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Cherry mousse
Soak the gelatine. Mix with the temperate cherry puree. Whip the liquid cream until a foam mixture is obtained. Gently fold the puree with gelatine. Pipe into disk moulds.
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Cherry glaze
Heat the puree with water. Bring to a boil with sugar and pectine then add the soaked gelatine. Use at 35°C.
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Vanilla ganache
Melt the white chocolate in a water bath or in the microwave. Heat the cream, scraped vanilla and honey. Pour in 3 parts on the chocolate and poached into "fan" moulds. Freeze in a blast chiller before unmould.
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Assembly
In disk moulds, pipe the cherry mousse and put into a half-sphere of cherry confit. Trim the mousse and freeze in a blast chiller. Coat with the cherry glaze at 35°C then put onto a shortbread crumble disk. Decorate with a fan vanilla ganache.
