Cédric Grolet’s pastries are perfectly sculptured fresh fruit that have to be seen to be believed. Which is why, replicating one of his desserts can be really challenging. The Cherry is one of the hardest desserts I ever tried to make, but at the same time, one of my best work. Enjoy!
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*recipe for 8-10 cherries
● Cherry Filling
1 tbsp (15g) olive oil
1 cup (234g) pitted cherries, halved
2 tbsp (34g) Kirsch (cherry liqueur)
1 tbsp (24g) honey
1 tbsp (6g) cornstarch
1 tbsp (14g) granulated sugar
½ tsp (2.5g) NH Pectin
lemon zest
⅓ cup + 1 tbsp (84g) pitted cherries, halved
⅓ cup (90g) cherry juice
● Almond Ganache
2 sheets of gelatin (4g)
½ cup (90g) white chocolate
½ cup (125g) almond milk
3 tbsp (20g) glucose
almond extract
vanilla
1 cup (250g) cold heavy cream
● Red Mirror Glaze
5 ¼ sheets of gelatin (10.5g)
⅞ cup (150g) white chocolate
½ cup (150g) glucose
¾ cup (150g) granulated sugar
⅓ cup (84g) water
⅓ cup (107g) condensed milk
4 tbsp (60g) neutral glaze
red food coloring
● Chocolate Shell Glaze
1 cup (200g) cocoa butter
1 ⅛ cup (200g) dark chocolate
● Cherry Stems
½ cup (100g) dark chocolate
● Steps:
1. For the Filling, in a saucepan, combine olive oil, 1 cup (234g) pitted cherries, halved, honey, lemon zest and Kirsch. When the cherries reach 113ºF (45ºC) whisk in the dry ingredients and boil one minute. Off the heat, add ⅓ cup + 1 tbsp (84g) pitted cherries, halved and pour in the cherry juice. Pour in 1.4”/3.5cm half spheres and freeze. 1 tbsp (24g) honey. Unmold the half spheres, fill them again, top with the frozen ones and freeze. Smooth them out and freeze until ready to use.
2. For the ganache, combine almond milk, vanilla, almond extract and glucose. Heat over medium-low heat. Add the hydrated gelatin and then pour it over the melted chocolate and emulsify with a handmixer. Add the cold heavy cream and refrigerate minimum 6h. Whip it
on medium speed until soft peaks and then fill each cavity (Apple/Cherry/Peach 3D Silicone Molds) half way through with the ganache. Place a frozen Cherry sphere in the center (it must not touch the bottom of the mold nor be placed too high) and fill up with remaining ganache pressing the ganache inside to avoid any possible gaps. Freeze.
3. For the Mirror Glaze, combine glucose, water and sugar and cook on medium heat until it reaches 217°F (103°C). Add the hydrated gelatin and pour the syrup over the chocolate. Add the condensed milk and emulsify with a handmixer until smooth. Add the neutral glaze as well. Mix in titanium dioxide (white food coloring) and red food coloring. Let it cool.
4. For the Chocolate Shell Glaze, combine cocoa butter and dark chocolate and melt in the microwave.
5. To make the stems, blend the chocolate in a food processor until it forms a workable paste. Shape into cherry stems and set aside.
6. Unmold the frozen cherries, smooth them out and carefully, insert a skewer inside each cherry. Use the Chocolate Shell Glaze at 82.4-86 ºF/28-30ºC, immerse the cherries in the Chocolate Shell Glaze and let them set. Use the Red Mirror Glaze at 86-89.6 ºF/30-32ºC. Once set, immerse the cherries into the Red Mirror Glaze. Insert chocolate stems in each hole. Let them thaw in the fridge for 3-4h.
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