Woodland Forest

Name: Woodland Forest
Ingredients: 260 g unsalted butter; 260 g ground almonds; 300 g Alto el Sol 65% dark chocolate; 240 g egg whites; 260 g caster sugar; 160 g egg yolks; 70 g T55 soft flour; 30 g pectin jam sugar; 5 g blitzed violets; 80 g Alto El Sol 65% for tempering; 150 g blackcurrants; 65 g whipping cream; 30 g egg yolks; 1 g citric acid; 65 g whole milk; 3 g violet essence; 40 g caster sugar; 150 g whipping cream; 3 g gelatine; 15 g picked lemon thyme; 200 g milk; 20 g caster sugar; 2 g lemon zest; 180 g butter; 12 g custard powder; 7 g gelatine; 225 g blackcurrant purée; 280 g Madirofolo 65% chocolate; 30 g whole milk; 30 g water

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Chocolate Sacher Sandwich

300 g Alto el Sol 65% dark chocolate
260 g unsalted butter
260

Dessert

Method

Chocolate Sacher Sandwich

Melt the 300g of chocolate to 40°C. Melt the butter to 35°C. Mix the two together. Make a french meringue in the mixing machine with the whites and caster sugar, adding the sugar in three stages until the meringue is at stiff peak stage. Add the egg yolks to the chocolate butter mixture and whisk well. On a low speed, add the choco