The art of french pastry phần 515

teaspoon Vanilla Custard Sauce | ½ recipe | ½ recipe Chocolate Mousse | 1 recipe | 1 recipe CHERRY SOAKING JELLY Gelatin | 1.5 grams | ½ teaspoon Organic cherry juice | 5 grams | 1 teaspoon Cherry juice (from cherries in syrup) | 100 grams | ⅓ cup plus 1 tablespoon Kirschwasser | 10 grams | 2 teaspoons BAVARIAN CREAM Heavy cream (35% fat) | 105 grams | ½ cup Gelatin | 2.5 grams | 1 teaspoon Water | 12.5 grams | 1 scant tablespoon Kirschwasser | 10 grams | 2 teaspoons Vanilla Custard Sauce | 150 grams | 53/10 ounces or about ⅞ cup Dark chocolate couverture (64%) block, for decoration | One 50-gram block | One 1⅖-ounce block Cherries, whipped cream, and confectioners’ sugar, for decoration | As desired | As desired ORGANIZING YOUR TIME Black Forest cake takes longer to make than many cakes, but the reward is worth it It has several components and you must begin work on this recipe at least 1 day ahead to have ... desired | As desired ORGANIZING YOUR TIME Black Forest cake takes longer to make than many cakes, but the reward is worth it It has several components and you must begin work on this recipe at least 1 day ahead to have