In a mixing bowl with a whisk attachment whip all the ingredients together for 6 min. at high speed. Scale 300 g into ring 18 cm diameter. Bake in a deck oven at 180°C for 25 to 30 min. closed damper. When cold, slice into 2 cm thick layers.
Use the Mimetic Incorporation at room temperature. In a mixing bowl with a paddle attachment, mix all ingredient together. Laminate the dough between 2 baking papers at 3 mm. Cut the size needed (2 cm bigger than the silicon mold used for the mousse). Optional: cut a tree to attach on the side of the disc. Bake in a deck oven at 180°C for 12 to 14 min. on a Silpain©.
Bring the water and the sugar to a boil, cool down and add the Starfruit into the syrup.
Spread 120 g of Topfil on top of the soaked sponge.
Bring the cream and milk to boil, add the egg yolks and sugar, temper the mix to 85°C. Pour over the chocolate and use an immersion blender for a good emulsion. Pour 250 g over the Topfil Cherry.
Recipe for 3 molds. Whip the cream to soft peak. Bring the Festipak, milk and Classic Vanilla to boil, add the egg yolks and temper the mix to 85°C to obtain an anglaise cream. Add the Bavarois Neutre and mix well. Cool down to 27 - 30°C. Incorporate the whipped cream gradually into the anglaise base.
Melt the cocoa butter and chocolate separately around 35°C. Mix both together and spray on the frozen mousse.
For the Cocoa Biscuit base: take a 18 cm ring lined up with acetate, start from the bottom with a 2 cm thick cocoa sponge soaked with cherry syrup.
Spread a layer of Topfil Finest Cherry, pour over the chocolate cremeux and freeze.
Pour 300 g of vanilla bavaroise into the silicon mold, press in the cacao biscuit base with cherry layer and freeze. Un-mold and spray the cocoa butter and white chocolate velvet spray at 28 to 32°C. Place the whole on the cocoa short crust and add the chocolate decoration.
For the decoration: spread the tempered chocolate in between 2 guitar sheets and use a tree cookie cutter shape to press the design on the chocolate.
