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Cherry and Cocoa Bauble

By January 31, 2024March 21st, 2024Recipes

By chef Damien Wager

A visually appealing creation to many of my customers through various renditions through the years. You simply cannot go wrong with Cherry and Cocoa combined.

Part 1: Kirsch Sponge

Ingredients

  • 65g Unsalted Butter (softened)
  • 10g Kirsch (alcohol-free ideally)
  • 75g Granulated Sugar
  • 65g Eggs
  • 2g Baking Powder
  • 70g Flour

Method

  1. Beat the butter, kirsch, and sugar before adding the whole eggs gradually until the mixture is fluffy in texture.
  2. Fold through the sifted flour and baking powder until fully combined.
  3. Spread evenly (1cm thick) onto a prepared baking tray and bake at 170°C/338°F for 17 minutes.
  4. Once completely cooled, portion and reserve.

Part 2: Cherry ‘Compote’ Center

Ingredients

  • 250g Cherry Puree
  • 50g Water
  • 15g deZaan True Gold Cocoa Powder
  • 15g Granulated Sugar
  • Ultratex (as needed)
  • 90g Fresh Cherries (finely chopped)

Method

  1. Heat the puree, water, cocoa powder, and sugar to dissolve.
  2. Remove from the heat and use the ultratex to thicken to the desired ‘gel-like’ consistency.
  3. Fold through the fresh chopped cherries.
  4. Transfer to a piping bag and fill the desired insert mold before freezing until set.

Part 3: Crimson Red Bavarois

Ingredients

  • 375g Cream 36-40% (1)
  • 40g deZaan Crimson Red Cocoa Powder
  • 125g Egg Yolk
  • 30g Granulated Sugar
  • 4 Gelatine Sheets (hydrated)
  • 325g Cream 36-40% (lightly whipped) (2)

Method

  1. Combine the egg yolk and sugar and reserve.
  2. Bring the cream (1) and cocoa powder to a simmer.
  3. Add the egg yolk mixture. Cook until thickened.
  4. Remove the thickened mixture from the heat and stir through the gelatine to dissolve.
  5. Cool to 40°C/104°F. Fold the mixture into cream (2).
  6. Transfer to a piping bag when ready for use.

Part 4: Assembly

Method

  1. Once the cherry inserts are frozen, fill each cavity halfway with the bavarois before pushing one frozen cherry insert centrally into each.
  2. Pipe any additional bavarois into each leaving space for a piece of sponge.
  3. Use a palette knife to scrape away or remove any excess bavarois.
  4. Repeat until all the components have been used before placing them in the freezer to set.
  5. Remove each from the mold and use a basic red color mirror glaze to coat each and place onto a desired plate.
  6. To finish, use some edible gold leaf and a tempered chocolate ‘loop’ to resemble the ribbon of a festive tree ornament.
  7. Allow to defrost for a minimum of two hours at room temperature before consuming.