SocChefShop

Support

ENVÍOS GRATIS A TODA LA PENÍNSULA POR COMPRAS SUPERIORES A 50€ (sin Iva)

Shipping in 24h

Original recipe by Jean-Michel Perruchon - Le Saint Silvestre

Original recipe by Jean-Michel Perruchon.

Recipe for a 60 x 40 cm cake, 4.5 cm high.

Griottines Sponge Cake

Egg whites - 440 g
Sugar - 520 g
Ground almonds - 160 g
Flour - 240 g
Original Griottines - 640 g

In a mixer, whisk the egg whites until stiff, then add the sugar to stiffen them further.
Using a rubber spatula, fold in the ground almonds and sifted flour, then add the drained Griottines, which have been crushed and heated in the microwave.
Spread the sponge mixture into a 60 x 40 cm, 4.5 cm deep baking tin and bake in a fan oven at 170 °C for about 20 minutes. Leave the sponge in the tin.

Puff pastry praline

Hazelnut praline - 450 g
Milk chocolate coating 36% - 40 g
Feulletine flakes - 90 g

Melt the milk chocolate coating at 35 °C and fold it into the hazelnut praline. Gently fold in the feulletine flakes.
Spread a thin layer over the Griottines sponge in the tin and chill in the fridge at 5 °C.

Sour cherry concentrate and Griottines

Sour cherry pulp - 1000 g
Griottines juice - 200 g
Sugar - 80 g
Sugar for mixing with the potato starch - 80 g
Potato starch - 60 g
Gelatine mixture* - 175 g
Original Griottines - 600 g

Pour the sour cherry pulp and Griottine juice into a saucepan and add 80 g of sugar.
Dry-mix the potato starch and 80 g of sugar, then sift over the pulp.
Bring to the boil and add the melted gelatine mixture. Leave to cool slightly and pour over the puff pastry praline. Place in the freezer.

Cointreau^® mascarpone cream

Milk - 860 g
Glucose - 300 g
Egg yolks - 220 g
2 vanilla pods
Mascarpone - 1030 g
Gelatine mixture* - 200 g
Italian glucose meringue** - 260 g
Cointreau^® Concentrate 60º - 80 g

Make a custard by heating the milk, glucose, egg yolks and vanilla pods to 85 °C. Whisk and leave to cool to 5 °C.
Mix the cold custard with the mascarpone and whip with an electric whisk.
Fold in the gelatine mixture melted in the microwave, then add the Italian meringue and the Cointreau^®.

Assembly and finishing touches

Spread the puff pastry praline over the base used to make the sponge. Chill, then pour over the sour cherry concentrate. Place in the freezer.
Spread the Cointreau^® mascarpone cream over the base and smooth it out. Return to the freezer and finish the top by piping the remaining mascarpone cream using a piping bag fitted with a star nozzle. Place in the freezer.
Spray the top of the dessert using a spray gun with a mixture of cocoa butter and red food colouring. Decorate attractively and cut into the desired number of slices.

*Gelatine mixture

Powdered gelatine - 100 g
Water - 600 g
Total: 700 g

Mix the powdered gelatine with cold water (6 times its weight in water) and leave to swell in the fridge at 5 °C. It will then be easier and quicker to weigh the gelatine mixture and melt it in the microwave.