Anyway, I have an image of these little darlings in my head for the longest time. And really pleased with the way they turned out. I supposed the glaze could be a bit more perfect – bubbles, argh!
This recipe by Pierre Hermé has always been my favourite, and once again, it did not fail me, at least not in the taste department.
For the sour cherries
45g mineral water
60g fine granulated sugar
150g frozen sour cherries, pitted
1) Prepare the sour cherries the night before by bringing the mineral water and sugar to a boil.
2) Remove from heat, and add the Kirsch.
3) Pour the liquid onto the cherries in a bowl. Cover with cling wrap and allow to macerate overnight in the refrigerator.
4) The next day, strain the cherries and pat dry with kitchen towels before use.
For the pastry cream
1/2 tsp vanilla bean paste
130ml whole milk
30g fine granulated sugar
5g corn flour
5g plain flour
30g egg yolks (approximately 2 medium)
10g unsalted butter, at room temperature
1) Add the vanilla bean paste, milk and sugar to a heavy bottomed saucepan and bring to a light boil.
2) In a bowl, whisk the egg yolks with the flours.
3) Pour a third of the boiling liquid while whisking vigorously. Pour the egg mixture back into the saucepan and continue cooking on medium heat while whisking continuously until mixture have thicken to pastry cream consistency.
4) Allow the pastry cream to cool to 60C then whisk in the butter.
For the light vanilla custard
1.5 gelatine sheet
180g heavy cream, very cold
150g pastry cream from above
1) Soak the gelatine sheet in cold water to bloom. Then squeeze the liquid from the sheet, and stir it into the pastry cream, making sure it is melted entirely.
2) Whip the heavy cream until stiff peaks. Then fold the whipped cream into the pastry cream. There will be some extra pastry cream.
3) Scoop 20g of light vanilla custard into the cavity of a Silikomart cylinder mold. Place 10 cherries into the custard and top with additional 25g of custard. There should be enough for 4 portions.
4) Scoop 18g of light vanilla custard into the cavity of a Silikomart Cupido mold and place a cheery in the middle.
5) Allow both preparations to be frozen overnight.
For the dark chocolate cream
100g dark chocolate couverture
225ml + 38ml heavy cream, very cold
1) Melt the chocolate over a bain-marie, removing it from the heat once the melted chocolate is smooth.
2) Add the 2 tbsp cream into the melted chocolate and stir to incorporate.
3) Whisk the remaining cream to stiff peaks and fold into the melted chocolate mixture.
4) Use immediately.
4 x 7cm rounds of chocolate biscuit
1) Line 4 x 7cm cake rings with acetate and cover one side of the ring with cling wrap. Place the cling wrapped side down on a flat tray.
2) Fill a ring with 60g dark chocolate cream.
3) Unmould a frozen custard cylinder and place it into the middle of the cake ring and press it down.
4) Add another 5g of chocolate cream and press a chocolate biscuit round to level. There is enough for 4 portions and approximately 100g of chocolate cream left.
5) Allow to freeze overnight.
6) Prepare the mirror glaze by heating it, strain, then allow to chill to room temperature.
7) Remove cake rings from freezer and unmould the frozen cakes.
8) Pour over the dark chocolate mirror glaze.
9) Unmould the frozen cream in the Cupido mould and decorate with red cocoa butter spray, and place one on top of each glazed cake.