(This recipe appeared in the Summer 2021 issue of Pastry Arts Magazine)
The idea of this creation was to work with cherries in both the inside of the dessert, as well as with the decoration. The fruit glaze gives a perfect color match to the fresh cherries. The idea was to be as efficient as possible, using the least amount of decoration (no chocolate or shortbread), to simplify it as much as possible, because less is more!
Makes about 14 portions (PX4353 Pastel, Pavoni)
Walnut Praline Sponge
- 230 g water
- 9.6 g potato protein (Louis François brand)
- 0.5 g xanthan gum
- 2.4 g salt
- 10 g super-fine granulated sugar
- 76 g grapeseed oil
- 371 g walnut praline
- 48 g apple compote
- 16 g brown rice flour
- 16 g corn flour
- 16 g potato starch
- 4 g baking powder
- Crushed roasted walnuts, as needed
- Blend the water with the potato protein, xanthan gum, salt and sugar before whipping to a creamy meringue.
- Mix oil with praline and apple compote in a bowl before folding in creamy meringue. Finish by folding in remaining sifted powders.
- Spread into 10 ½ ʺ x 14 1/2ʺ (27 x 37 cm) baking frame and bake at 356˚F (180°C) for 15-20 minutes in fan forced oven.
- Place two 6.3ʺ (16 cm) frames on top and freeze.
- 288 g water
- 2.5 g pectin 325NH95 (Louis François)
- 45 g super-fine granulated sugar
- 72 g walnut paste
- 18 g white almond puree (Capfruit)
- 22 g coconut oil (odorless)
- Heat water to 122˚F (50°C), then add pectin mixed with sugar. Blend before heating to 185˚F (85°C).
- Pour onto nut paste, puree and oil. Emulsify with a hand blender before pouring 200 g of cream onto each frozen sponge. Blast freeze for assembly.
Sour Red Cherry Mousse
- 444 g sour red cherry puree 100% (Capfruit)
- 11 g pectin 325NH95 (Louis François)
- 35 g super-fine granulated sugar
- 7 g liquid sunflower lecithin
- 42 g coconut oil (odorless)
- 110 g sour red cherry puree 100% (Capfruit)
- 2.1 g pea protein (Louis François)
- 49 g super-fine granulated sugar
- Heat 449 g of the sour red cherry puree to 122˚F (50°C) before adding pectin mixed with 35 g sugar.
- Blend well and heat to 185˚F (85°C). Pour onto lecithin and coconut oil. Emulsify with a hand blender.
- Blend 110 g sour red cherry puree with protein and remaining 49 g sugar. Whip to form a creamy meringue. Gradually pour previous base at 122-131˚F (50-55°C) onto whipped meringue. Use immediately.
Sour Red Cherry Glaze
- 413 g sour red cherry puree 100% (Capfruit)
- 100 g water
- 56 g glucose
- 76 g super-fine granulated sugar
- 2.8 g pectin NH (Louis François)
- Heat puree with water and glucose to 122˚F (50°C). Add sugar mixed with pectin; blend and heat to 185˚F (85°C). Leave to cool, wrapping cling film directly onto surface and refrigerating for 24 hours.
- Heat to 95-104˚F (35-40°C) for glazing.
- Fresh cherries
- Cut 0.75ʺ x 3.15ʺ (2 x 8 cm) inserts out of frozen sponge/cream.
- Pour mousse into molds and place a frozen insert in, pressing down until the sponge is at the height of the mold. Smooth and blast freeze.
- Unmold and dip, using two skewers on the top of the frozen cakes. Place onto a support, such as a cake board or platter. Decorate with 5 fresh cherries, slightly cutting the bottoms so that they are all in different directions. It is important not to have each cherry looking identical to the previous one.