Monday, August 1, 2011

Forêt Noire

Forêt-Noire (French) / Black Forest cake (English) / Schwarzwälder Kirschtorte (German) /
黑森林蛋糕 (Chinese)

My friend visited Vancouver for the long weekend and we decided to throw him a birthday surprise. It was my first time making a black forest cake. I didn't want to go with a traditional black forest and hence I did some research. Christophe Adam, former executive pastry chef of Fauchon, made such a mind blowing modern version of black forest. I am a fan of Chef Christophe Adam, for me he is the next Pierre Herme. His version of black forest was definitely very challenging to make and I did take a risk and gave it a try. I was glad that I managed to pull it off in the end. If you're wondering what's inside those three balls, they're a ball-shaped version of the black forest cake.

For the recipe, I was using Hidemi Sugino's Charme.

The components from bottom to top:
Biscuit joconde au chocolat
Chantily Chocolat ( 66% de cacao )
Biscuit joconde au chocolat
Chantily chocolat au lait ( 41% de cacao )


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