For the first time in my life I tasted this Napoleon cherries, and they are so sweet and delicious!
so they deserve a beautiful pastry ❤
1tbs baking powder
2 gelatin leaves
60g egg yolks
1 vanilla bean
360g whipped cream
(Silikomart professional Truffles 120 moulds)
crispy chocolate layer:
melt the chocolate with some cocoa butter, pour it over the puffed millet and stir well. Divide over small baking rings and let it cool
mix the marzipan with the eggs, add the milk, melted butter and the flour with the baking powder. Divide it into small half-spheres silicone molds, push some little pieces cherries in the biscuit, and bake at 170C for about 15 min., leave to cool
bring the cherries, some sugar and lemon juice to the boil, boil until it’s thickened. Pour it into small half-spheres silicone molds and put it in the freezer
mix the egg yolks with the sugar. Heat 180ml whipped cream with the vanilla bean seeds, add to the egg yolks and cook together till 85C. Add the (pre) soaked gelatin and cool it til 30C. Add, carefully, the rest of the mixed whipped cream (180ml).
Pour this mousse into the ‘truffle’ moulds, take the half-spheres cherry biscuit and the cherry compote and press against each other (so you get a little ball) and push the ball a little down in the mousse, and put it in the freezer.
Finish the pastry with white cocoa butter velvet spray, and decorate with cherries!