Chocolate fruit

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a beautiful Birthday cake with dark chocolate, almonds and different fruit creams.

it’s the color, shape and the scent of the flowers, which make me happy! especially when they are edible flowers, so that I can decorate the pastries with them ❤


70g butter
60g sugar
70g flour
70g almond flour
a pinch of salt

pain de genes
2 eggs
100g marzipan
30g flour
30g butter
1 tbsp baking powder
6g milk

blackberry/blueberry cremeux
2 gelatin leaves
250g blackberries/blueberries
lemon juice
50g butter

raspberry confiture
200g raspberries
lemon juice

chocolate mousse
102g dark chocolate
278g whipped cream
92g milk
3,5 gelatin leaves
47g egg yolks
47g sugar
11g water

2 gelatin leaves
74g water
24g cocoa
60g whipped cream
90g sugar

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crumble all the ingredients together and rub gently between your hands. Stop rubbing when crumbs arise (so do not knead!) divide a layer in a baking ring (20cm) and bake at 160C for about 15 min., leave to cool

pain de genes:
mix the marzipan with the eggs, add the milk, melted butter and the flour with the baking powder. Divide it over a (17cm) baking ring, push some blueberries in the biscuit, and bake at 170C for about 20 min., leave to cool

blackberry/blueberry cremeux:
heat the fruits with some lemon juice and sugar, add the (pre) soaked gelatin, leave to cool and add the butter. Divide it over a (17cm) baking ring, and put in the freezer

raspberry confiture:
heat the raspberries with some lemon juice and sugar until the mixture starts to thicken. Divide it over the biscuit, and put in the freezer

chocolate mousse:
heat the milk, add the (pre) soaked gelatin, pour over the chocolate and stir well.
Mix the egg yolks, boil the sugar and water till 121C and pour the sugar syrup slowly over the egg yolks and continue to mix until the mixture is cooled. Add the mixed whipped cream. Divide it over a (20cm) baking ring, place the frozen cremeux and push it down a little, add the confiture/pain de genes on top, place this in the freezer

heat the water, cocoa, whipped cream and sugar, cook for about 5 min. Remove from heat and leave the pan for 10 min., add the (pre) soaked gelatin en stir well till the glacage has a temp. of around 34C, pour it over the entremet

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