Ever since I read about DA’s December cronut – white chocolate peppermint and cherry, I couldn’t quite get it out of my mind. That is usually how baking inspirations happen for me – when I read about a flavour combination that I couldn’t get out of my mind.
For the past few days I have been researching the different recipes and flavour combinations and finally found one that works (at least according to my friends). The components are:
- Bailey’s milk chocolate cremeux (inspired by this)
- Cherry gelée
- Chocolate joconde
- White chocolate peppermint mousse (inspired by this)
- White chocolate mirror glaze
- Pâté friable chocolate grue
Makes 8 petit gateau
For the Bailey’s cremeux
30g of sugar
40g of egg yolk
125g of milk
125g of heavy cream
1 gelatine leaf
115g of 64% milk chocolate, broken or chopped into small pieces
20g of Bailey’s
1) Whisk together sugar and yolks in a bowl, while heating the milk and cream in a saucepan. Temper the yolks mixture with the hot cream and cook to 84C and until mixture has thickened.
2) Remove cream mixture from the heat, and stir in the gelatine leaf, bloomed and squeezed to remove extra liquid.
3) Pour hot cream mixture onto milk chocolate in a bowl. Let it sit for a minute, then, gently stir until chocolate is melted and fully incorporated.
4) Stir in Bailey’s then pour into a small baking tray lined with cling wrap and allow to chill and set in the freezer.
For the sour cherries
45g mineral water
60g fine granulated sugar
150g frozen sour cherries, pitted
1) Cook mineral water and sugar in a saucepan until sugar is completely dissolved.
2) Remove syrup from heat and stir in the Kirsch.
3) Pour Kirsch syrup unto frozen cherries in a bowl, cover in cling wrap and allow to macerate overnight in the refrigerator.
For the white chocolate peppermint mousse
125g + 125g heavy cream
170g white chocolate couverture
1 tsp peppermint extract
1 gelatine leaf
1) Heat 125g of the heavy cream and pour it over the white chocolate in a bowl. Allow to sit for one minute, then gently stir until chocolate has melted completely. Stir in the peppermint extract.
2) Bloom the gelatine leaf and squeeze out excess liquid then add to the chocolate mixture and stir until fully incorporated. Allow mixture to cool to room temperature.
3) Whisk the remaining 125g heavy cream to stiff peaks, then, gently fold it into the cooled chocolate mixture. Use immediately.