Evreux. Norman cuisine: the black forest in the trophy way of pastry
This summer, Yannick Dubois, the winner of the 2021 Leopards Trophy in Ebroïc, is offering his recipe based on Norman products. This week, make way for “his” black forest, the French pastry trophy.
Recipe
Let's start with the cookie. In a mixer with a whisk, beat the eggs. On one side the egg yolks with the ground almonds and icing sugar until the mixture whitens; on the other, in a second container, whip the egg whites, incorporating the caster sugar in several stages. Then add a quarter of the egg whites to the first mixture. Add the flour and cocoa, then the rest of the beaten egg whites. Spread on a baking sheet and bake.
Then, to prepare the kirsch syrup, mix all the ingredients cold. Then move on to the chocolate mousse and Morello cherries.
Read alsoYannick Dubois offers his recipe for Gournay chicken with apples
Bring the milk to a boil. Then, aside, melt the dark chocolate, pour the hot milk over the chocolate and stir until smooth and shiny.
Fourth element to prepare, the whipped cream with vanilla. To do this, using a mixer, whip the cream, sugar, mascarpone and the previously scraped vanilla pod.
Then comes the time of assembly. In a circle of your choice, place the biscuit, then soak it in the syrup using a brush. Then, spread a layer of chocolate mousse of about 1.5 cm, arrange a few pieces of sour cherries and cover again with chocolate mousse up to half of the circle. Smooth and leave to set in the refrigerator for a quarter of an hour.
After these fifteen minutes, add pieces of Morello cherries for delicacy and put the whipped cream to the top of the circle. Smooth well and put back in the fridge.
Read alsoRoasted country bread with three Norman cheeses by Yannick Dubois
For decoration, it is possible to add chocolate shavings once the circle has been removed or, like Yannick Dubois at the French pastry trophy, sand roses to add crunch. "It will be to your taste, but take pleasure in this little gourmet recipe", underlines the Ebroïcien cook.
Ingredients for 8 people
For the light almond and chocolate biscuit: 125 g of egg; 65 g of egg yolk; 275g egg white; 150 g ground almonds; 150 g icing sugar; 100 g caster sugar; 50g of flour; 50g of cocoa.
For the kirsch syrup: 10 cl of water; 130 g of sugar; 15 g of kirsch.
For the chocolate and Morello cherry mousse: 80 cl of milk; 225g 61% dark chocolate; 300 g of whipped cream; 150g Morello cherries, cut into pieces.
For the whipped cream: 450 g of liquid cream; 60 g of sugar; 150 g of mascarpone and a vanilla pod.
For any sand roses: 200 g of puffed wheat and 200 g of milk chocolate.
Continue reading on this/these topic(s):Gastronomy|Évreux (Eure)
