Josh Johnson, Top Ten Pastry Chef of 2014, presents his Sur del Lago Chocolate Mousse, Chocolate Cremeux, Cherry Compote and Chocolate Pound Cake.
Yield: 15 servings
- 10.23 oz/290 g heavy cream
- 1.5 oz/43 g granulated sugar
- 2.5 oz/70 g egg yolks
- 0.07 oz/2 g gelatin, bloomed
- 4.16 oz/118 g Sur del Lago chocolate 65%
- 1 Madagascar vanilla bean, split
- Pinch of salt
1. Heat heavy cream in saucepan to a boil. Meanwhile, whisk together sugar and yolks. Temper in ½ cup of the cream and then whisk yolk mixture into cream. Cook to anglaise. Whisk in bloomed gelatin. Add chocolate, vanilla bean and salt and emulsify with a hand blender. Cast into silicone molds and freeze.
- 8 oz/225 g pastry flour
- 6.7 oz/190 g cold unsalted butter
- 2.6 oz/75 g confectioners’ sugar
- 0.07 oz/2.2 g salt
- 1 oz/30 g egg whites
- 0.07 oz/2 g vanilla paste
1. Sand together the first 4 ingredients until very fine and crumbly. Add egg whites and vanilla paste and mix until the dough forms with no crumbs. Refrigerate overnight.
2. Roll to approximately 1/16” thick. Dock, cut out cookies and bake at 330°F until deep golden color.
- 1.76 oz/50 g granulated sugar
- 0.7 oz/19 g pectin NH
- 7 oz/200 g tart cherries
- 1 oz/30 g lemon juice
1. Combine sugar and pectin, stir well
2. Rain sugar mixture onto cherries, add lemon juice and stir over low heat to allow sugar to start to dissolve. Increase the heat and cook to 104°C. Cast into desired silicone mold s and freeze to be used as an insert.
- 1.4 oz/40 g whole milk
- 2.1 oz/60 g heavy cream
- 0.88 oz/25 g granulated sugar
- 1.5 oz/42 g egg yolks
- 0.1 oz/3 g gelatin, bloomed
- 4.5 oz/130 g Sur del Lago chocolate 65%
- 6.3 oz/180 g whipped cream
1. In saucepan, heat milk and cream to scalding. Meanwhile, whisk together sugar and yolks. Temper in ½ cup hot milk mixture, then whisk yolk mixture into remaining milk and cream. Cook to anglaise stage (70°C). Whisk in bloomed gelatin.
2. Pour over chocolate and emulsify until smooth and shiny. When ganache reaches 35°C, fold in whipped cream.
Chocolate Pound Cake:
- 5.7 oz/162 g all-purpose flour
- 1.3 oz/37 g cocoa powder
- 0.03 oz/1 g baking powder
- 6 oz/172 g eggs
- 4.4 oz/126 g buttermilk
- 1.3 oz/36 g brewed coffee
- 7.2 oz/205 g unsalted butter
- 11.4 oz/324 g granulated sugar
- 0.11 oz/3.2 g salt
- 0.17 oz/5 g vanilla paste
- 1.9 oz/54 g grated chocolate 91%
1. Make sure all ingredients are at room temperature.
2. Sift together flour, cocoa and baking powder..
3. Whisk together eggs, buttermilk and coffee.
4. In mixer, using paddle attachment, combine butter, sugar, salt and vanilla paste and mix on high speed until light and fluffy.
5. Alternately add the wet and dry ingredients at low speed until evenly mixed. Add grated chocolate and mix thoroughly without over-mixing.
6. Spread out onto a half sheet pan lined with parchment paper and buttered edges. Bake at 350°F until cake springs back when touched.
- 0.3 oz/9 g gelatin sheets
- 2.13 oz/60 g cherry juice, divided
- 6.3 oz/180 g heavy cream
- 9.17 oz/260 g granulated sugar
- 3 oz/86 g cocoa powder (Cocoa Rouge)
1. Bloom gelatin in 1.5 oz/45 g of the cherry juice.
2. Bring cream, sugar, and remaining 0.63 oz/18 g cherry juice to a boil and then remove from heat.
2. Temper in the cocoa powder.
3. Add the bloomed gelatin and emulsify mixture with a hand blender. Use glaze at approximately 30°C
Fill 2 ¼" silicone hemisphere molds ¾ of the way full. Insert disc of Chocolate Cremeux followed by Cherry Compote and then the butter cookie. Press the butter cookie down until it’s flush with the mold. Using an offset spatula, clean off all of the excess mousse. Unmold and glaze the cakes while still frozen. Remove from the glazing rack and place onto a 2 ¼" disc of chocolate pound cake.