BERRY POMME D’AMOUR

Andros created a new version of the Pomme d’amour – the apple of love – by including multiple berries in the recipe. As irresistible as the original, but much more flavory and surprising.

ANDROS INGREDIENTS

I/ INGREDIENTS

CHERRY FILLING

ANDROS Frozen Assorted Berries: 400g
ANDROS Frozen Strawberry Puree: 50ml
Olive oil: 10ml
Cointreau: 50ml
Glucose syrup: 40ml
Sugar: 20g
Cornstarch: 10g
Pectine NH: 6g
ANDROS Frozen Cherry Puree: 160g
Lime zest: 1pcs

HAZELNUT & CHOCOLATE DACQUOISE

Egg white: 300g
Sugar: 100g
Icing sugar: 100g
Hazelnut powder: 300g
Cacao powder: 50g
Whole hazelnut: 100g

BERRY WHIPPING GANACHE

ANDROS Frozen Assorted Berries: 120g
ANDROS Frozen Strawberry Puree: 60g
Cointreau: 10ml
Trimoline: 30g
Glucose syrup: 30g
White chocolate: 270g
Whipping cream: 520g
Gelatine: 6g

SABLE DOUGH

Butter: 180g
Icing sugar: 98g
Salt: 3g
Almond powder: 45g
Whole egg: 70g
Flour: 400g

RED GLAZE

Milk: 230g
Cream: 230g
Sugar: 170g
Gelatine: 24g
White chocolate: 600g
Red food colouring: 5g

WHITE CHOCOLATE COVER

White chocolate couverture: 700g
Cacao butter: 300g

II/ PREPARATION

1 – CHERRY FILLING

Cook olive oil in a pan, then add ANDROS Frozen Assorted Berries with glucose syrup.
Add ANDROS Frozen Strawberry Puree and ANDROS Frozen Cherry Puree.
Mix sugar with pectine NH into the mixture.
Conrstarch mixed with a little water and add into the mixture, cook until the completely incorporated.
Finally add cointreau and lime zest.

2 – WHITE CHOCOLATE COVER

Melt chocolate, the temperature to melt chocolate should not exceed 60°C, whisk the combination until the completely incorporated.
Use the mixture at a temperature of 30°C – 32°C.

3 – BERRY WHIPPING GANACHE

Soak gelatine in ice water.
Stir-fry ANDROS Frozen Assorted Berries, then add ANDROS Strawberry Puree and glucose syrup, trimoline to cook.
Then pureed, and add gelatine, white chocolate, cointreau, 1/2 whipping cream. Let cook down.
Finally add the remaining 1/2 whipping cream to stir and keep cool.

4 – HAZELNUT & CHOCOLATE DACQUOISE

Roast hazelnut and chop it.
Whisk sugar and egg white, then mix with icing sugar, hanelnut powder, cacao powder and chopped hazelnut.
Bake at 180°C

5 – RED GLAZE

Please kindly refer to the “Spicy Passion Gateau” recipe

6 – SABLE DOUGH

Please kindly refer to the “Ginger & Apricot Buche” recipe

7 – PROCESS

Freeze Cherry filling in a round mold with medium size to put easily into cherry mold shape.
Whisk berry whipping ganache and pour into the mold,then place the frozen cherry in the middle.
Next, pour ganache into the mold and fill in the chocolate cake base. Then freeze in 24h.
Take the cake out of the mold, dip the cake through the chocolate cover first, then dip through the red glaze and place the product on the sable base.