The Black Forest by Donald Wressel | Pastry Arts

Name: The Black Forest by Donald Wressel | Pastry Arts
Ingredients: 250 g egg yolks; 250 g granulated sugar, divided; 75 g invert sugar; 225 g egg whites; 120 g cake flour; 60 g Cocoa Rouge; 75 g unsalted butter, melted; 10 g gelatin, bloomed; 240 g water, divided; 140 g granulated sugar; 190 g Kirsch; 120 g egg whites; 60 g 35% cream; ¼ Tahitian vanilla bean; Pinch of sugar; 205 g all-purpose flour; 38 g Cocoa Rouge; 60 g granulated sugar; 3 g salt; 150 g cubed unsalted butter; 23 g egg yolks; 14 g 35% cream; 150 g Morello cherry puree; 150 g black cherry juice; 35 g granulated sugar; 2 1/4 g agar agar; 10 g lemon juice; Griottiones cherries; Maldon sea salt; Chocolate garnish

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Pastry Chef Donald Wressel of Guittard combines Cherry Sorbet, Supreme, Chocolate Biscuit, Kirsch Foam, Whipped Cream, Chocolate Crumble & Cherry Fluid Gel.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.

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