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Recipes > Black Forest Bretonne

Black Forest Bretonne

Prep

2 hours

Bake

45 mins

Total

2 hours 45 mins

Yield

7 inch tart

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Ingredients

Chocolate Sable Bretonne

  • 68327RedMan Salted Butter (Soft)90 gm
  • 1416RedMan Fine Sugar60 gm
  • 1242RedMan Plain Flour120 gm
  • 213RedMan Cocoa Powder15 gm
  • 62606RedMan Baking Powder2 gm
  • 12088Egg Yolk1 nos
  • 67722RedMan Vanilla Essence2 gm
  • 67787RedMan Kirschwasser Flavour2 gm

Chocolate Almond Cream

  • 68328RedMan Unsalted Butter (room temperature)90 gm
  • 1410RedMan Icing Sugar90 gm
  • 12088Eggs60 gm
  • 67539RedMan Blanched Ground Almond80 gm
  • 213RedMan Cocoa Powder20 gm
  • 1208RedMan Cake Flour10 gm
  • 62712RedMan Baking Powder1 gm

Cherry Compote

  • 50452Ravifruit IQF Cherry150 g
  • 1417RedMan Caster Sugar75 g
  • 200419RedMan Pectin LM8 g
  • 67787RedMan Kirschwasser Flavour2 g

Cream Filling

  • 106311RedMan Dairy 35.5% Whipping Cream100 g
  • 107178Callebaut Gold Chocolate100 g
  • 12427RedMan Whipping Cream (Non-Dairy)120 g

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Instructions

Bake Mode

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Chocolate Sable Bretonne

  1. Butter and sugar mix well.
  2. Add in plain flour, cocoa powder, and baking powder until it resembles crumble.
  3. Add in egg yolk, vanilla essence, and rum.
  4. Roll to 1cm thickness and keep in the chiller for an hour.
  5. Cut out the dough and pipe the almond cream on the center.

Chocolate Almond Cream

  1. Add everything in the mixer to mix well.
  2. Pipe on top of the Bretonne dough.
  3. Bake at 170°C with fan on the middle rack for 30-35 minutes.

Cherry Compote

  1. Mix sugar with pectin LM together, cook with 2/3 of the cherry.
  2. Off the heat, when the temperature reaches 60-70°C, add in the balance of puree and IQF.
  3. Keep in the chiller.

Cream Filling

  1. Boil the dairy cream and melt the gold chocolate.
  2. Keep in the chiller overnight.
  3. Whip the non-dairy cream and fold it in, then use.

Assemble

  1. Put the Cherry compote on the baked Bretonne base.
  2. Pipe a thin layer of cream filling to cover the compote.
  3. Pipe the cream on top.
  4. Decorate with chocolate on top.

Storage: Can store in an air-tight container at chiller temperature for 3-5 days.

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