In a mixer fitted with a whisk attachment, whip all the ingredients except the oil for 7 minutes at high speed. Reduce to low speed and slowly add the oil, mixing for 1 minute. Spread the batter evenly to a thickness of 5 mm on baking paper and bake for 15min in a Deck Oven at 190°C.
Melt Patis France Hazelnut Praline and Belcolade Lait Selection Cacao-Trace, mix with the crousticrep and laminate it to 3mm. Then cut discs of 3.5cm in diameter to fit into the bottom of the Black Forest.
Pipe the Topfil Raspberry and Cranberry 70% into half sphere mold and freeze.
Pre soak the gelatin powder and water for at least 15 minutes before using.
Scrape the vanilla bean and add it to the milk, then bring to a boil. Add the Festipak and egg yolks, and temper the mixture to 85 °C. Add the gelatin directly, then cool it down to 25–28 °C before folding in, the lightly whipped Montamix.
Spread a thin layer of tempered chocolate on a marble slab let it set before scrapping to shavings.
Line a ring of 5cm diameter and 4cm height with acetate. Cut the chiffon cake to fit inside the ring, including a disc for
the bottom.
Place the Pralicrac disc on the base, then pipe the mousse up to the rim of the biscuit. Press the frozen half‑sphere of Topfil
into the center and freeze.
Spray the top of the Black Forest withl Magnifier Neutre warmed to 60 °C, or with Harmony Sublimo, and finish with
chocolate shavings.
