‘Black Forest’ by Jordan Pilarski | Pastry Arts

Name: ‘Black Forest’ by Jordan Pilarski | Pastry Arts
Ingredients: 180 g egg whites; 55 g granulated sugar; 35 g almond flour; 16 g all-purpose flour; 3 g vanilla paste; 3 g powdered gelatin; 15 g water; 162 g milk; 162 g heavy cream; 65 g egg yolks; 150 g Valrhona 66% Caraibe dark chocolate; 250 g kirsch liqueur; 120 g granulated sugar; 5 g agar agar; 40 g water; 65 g granulate sugar; 4 g agar agar; 250 g black cherry purée; 1 full sheet acetate; 57 g unsalted butter, softened; 57 g granulated sugar; 85 g all-purpose flour; 30 g cocoa powder; 10 g rosemary, finely chopped; 16 g powdered gelatin; 285 g water, divided into 3 measurements; 250 g glucose; 250 g granulated sugar; 50 g Valrhona Ivoire white chocolate 35%; 80 g cocoa butter

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Black Forest is a dessert recipe inspired by the traditional flavors of a Black Forest gateau created back in the early-mid 1900s.

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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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