"La Pâtisserie des Rêves" & Paris Brest Pastry

There are a lot of clichés about Paris. Some clichés may or may not be true, but there is one thing that one can not argue about and that is French pâtisserie. I have travelled quite a bit but I have never ever found a city that has so many incredible pastry stores than Paris. It makes me dizzy just thinking about all the pastry stores that I have yet to visit but it is the best excuse visiting Paris again and again and again. 
Last spring, I went to the pastry store "La Pâtisserie des Rêves" for the first time. I was really looking forward to visit this particular pâtisserie since I have heard quite a lot about their excellent pastries. "La Pâtisserie des Rêves" was founded by Philippe Conticini and Thierry Teyssier in 2009. The first "La Pâtisserie des Rêves" store was opened on rue du Bac (on the same street, there is the pastry store Angelina which I wrote about here) in the 7th arrondissement but over the past years, new outlets opened in other arrondissements in Paris and Tokyo, Kyoto, Milano and Abu Dhabi as well.
Philippe Conticini is a very well known pâtissier in the culinary world. He worked in Michelin starred restaurants and he invented the principles of the "verrines" in the 1990s which means that a dessert was served in a glass rather than on a plate. "La Pâtisserie des Rêves" focuses on classic French pastries but Philippe Conticini reinterprets the classic French pastries.
Thierry Teyssier developed the concept of the pastry store and it does not surprise that he has a background in theatre. "La Pâtisserie des Rêves" - it literally means the pastry shop of dreams - is a very special pastry shop and certainly not a ordinary shop with a cake counter. There is a carousel display in the center of the pastry shop, on the display there are sleek glass domes and inside the domes cakes are exhibited. It is like a merry-go-round; one walks round in circles while choosing the pastry one wants to buy. It is such a wonderful innovative concept, which I do like a lot. Furthermore, the design of the pâtisserie is modern, very bright and minimalistic at the same time. It does not surprise that the packaging of the cakes is unconventional, too. The cake comes not in a regular box but in a triangle cake box in the vibrant color pink.

After I circled around the carousel display over and over again, I decided to buy a Paris Brest cake which is made of a choux pastry and filled with a praline cream. The Paris Brest cake by the "La Pâtisserie des Rêves" is considered as one of the best in Paris, so as you might imagine my expectations were pretty high. Philippe Conticini describes his Paris Brest creation in the following video here.
By the way, the cake represents a bicycle wheel and it was created in 1910 by the pastry chef Luis Durand who wanted to pay tribute to the bicycle race which took place from Paris to Brest and back to Paris (the race takes place since 1891).

My bill of my Paris Brest
 pastry purchase. 
The praline cream filling of the Paris Brest is a dream. The cream is light, creamy and not too sweet. The praline flavor is strong because there is a pure liquid praline in the centre. The praline cream was definitely the best that I ever had in my life. I could not think of a more superb cream than the one Phillippe Conticini created. 
The choux pastry itself was a little bit disappointing because it was a bit soft and there was no crunch from the streusel top, there was no real texture. It might be my fault because I bought the Paris Brest cake at lunchtime but I did not eat it right away and waited three hours until I consumed the cake. That is probably the reason why the choux pastry became a little bit soft. I wish I ate the Paris Brest right away when I bought it.
Would I visit "La Pâtisserie des Rêves" again? My answer is, absolutely yes. I love the concept of the pastry store and although, I was a little disappointed of the Paris Brest, I would love to try other cake creations by Philippe Conticini. I would also buy the Paris Brest cake again and eat it right away and I am sure that I won't be dissapointed by the choux pastry.
Right around the corner of the "La Pâtisserie des Rêves" on the rue de Bac, there is a little square with a few park benches which is the perfect spot for having a cake break.
Next time - when I am in Paris - you know where you will find me.

Address:
La Pâtisserie des Rêves
93 rue de Bac
75007 Paris
Opening hours:
Monday: closed
Tuesday to Saturday: 9 am to 8 pm
Sunday: 9 am to 6 pm
 The opening hours and addresses of the other outlets of 
"La Pâtisserie des Rêves" check here

König Ludwig Törtchen ~ Chocolate Cherry Mousse Cakes

Two winters ago, on a freezing cold and snowy day, I went for a very long walk in the park of the Nymphenburg Castle, in Munich. It was an absolutely beautiful walk and the Nymphenburg park - it is one of my favorite corners in Munich  - could not look more like a winter fairy tale.
On the grounds of the castle there is the Café Palmenhaus which I visit sometimes after a long walk in the park. Unfortunately, the staff of the café is most of the time unfriendly and not very accommodating but the delicious cake served in the café make up for it. 
On that particular cold winter day I visited the café and I ordered a "König Ludwig" torte which is a chocolate mousse cake with a cherry ragout and a chocolate sponge sponge cake bottom. The cake was extraordinary good and I was so thrilled that I wanted to recreate this particular cake myself but I made a few changes. The chocolate sponge bottom was good but I thought a crunchy shortcrust would be better than a soft bottom and by now, I think you know me well that I like everything petite. Instead of making one big torte, I made individual petite cakes. I also added a chocolate mirror glaze to the cakes, whereas the torte at the café was only decorated with cocao powder on top.

My Café Palmenhaus inspired cake creation has been a big hit among my family (in particular, my dad like this chocolate mousse cake a lot) and other people I presented these little delicious cakes. Amongst others, these little cakes were part of the 110 cakes ( I still need to write about my cake marathon) that I prepared for my brother's doctorial thesis ceremony celebration last June and these cakes were recieved exeptionell well which maked me more than happy. 
I am very pleased that I finally share this recipe with you, my dear readers. I do hope you like this recipe as much as I do. And if you are in Munich, visit the Castle Nymphenburg and have a slice of the "König Ludwig" torte!

NOTE: I tried out different cacao percentages of chocolate for the mousse chocolate. I like 53 % chocolate the best because I think it makes the creamiest chocolate mousse. I used 60% chocolate as well but I must say that I prefer 53% chocolate. I use Valrhona chocolate, in case you are wondering what kind of chocolate I work with.

The grounds of Castle Nymphenburg





Makes 6 little cakes (7 cm / 2.75 inches)

Cherry Ragout

  • 175 g / 1/2 cup and 1 tablespoon frozen tart cherries or 125 g / 1/2 cup and 1 tablespoon fresh cherries, pitted
  • 25 g / 2 tablespoons granulated sugar
  • 20 g / 1 1/2 tablespoons jam sugar (1:1) (it means a jam sugar is used with equal weights of fruits)
  • 1 pinch of salt, pepper and cinnamon
  • 50 ml / 3 tablespoons cherry juice
  • 1,5 g / 1 sheet of gelatin, soaked
  • Defrost the frozen cherries. Keep the juice of the cherries. 
  • Place granulated and jam sugar, salt, pepper, cinnamon and cherry juice in a small saucepan. Bring the mixture to a boil and let it simmer for 3 minutes. Remove the saucepan from the heat, add the gelatin, then add the cherries to the mixture and mix well. 
  • Evenly divide the cherry ragout in 6 small silicon moulds. The size of each mould I use is: 2.5 cm / 1 inch in diameter and 2.5 cm / 1 inch in height. 
  • Freeze the moulds for at least 24 hours. 

Chocolate Mousse

  • 75 g / 1/3 cup heavy cream
  • 100 g/ 3 1/2 ounces chocolate (50 % - 60 %) ,* see my note above
  • 2,25 g / 1,5 sheets gelatin, soaked
  • 175 g / 3/4 cup heavy cream
  • Place the heavy cream in a small saucepan and bring it almost to a boil. Set the saucepan aside. Chop the chocolate finely, add the chopped chocolate to the saucepan and stir until the chocolate is completely melted. Add the soaked gelatin and stir until the gelatin is dissolved. Pour the chocolate mixture into a medium sized bowl and let it cool to room temperature. 
  • Whip the heavy cream until creamy. Fold in the whipped cream into the chocolate mixture. 
  • Place (silicon) moulds on a board or a flat plate. Fill the moulds 2/3 with the chocolate mousse. 
  • Unmould the frozen cherry ragouts (they are a little sticky but do not worry, that is fine) and gently press the cherry core into the chocolate mousse. 
  • Freeze the moulds for at least 4 hours. 

Almond Shortcrust Bottom

  • 50 g / 3 1/2 tablespoons unsalted butter
  • 50 g / 1/4 cup granulated sugar
  • 1 pinch of salt
  • 15 g egg yolk, equals yolk of a medium sized egg
  • 100 g / 1 cup pastry flour
  • 75 g / 1/2 cup almond flour
  • Mix butter and sugar until well combined, Add the pinch of salt and the egg yolk to the mixture and mix well again. 
  • Add almond and pastry flour to the mixture and stir until the dough comes together. 
  • Place the dough on a sheet of parchment paper, place another sheet of parchment paper on top of the dough. With a rolling pin, roll out the dough until it is 2 -3 mm / 0.08 to 0.1 inch thick. 
  • Chill the dough in the fridge for 30 minutes. 
  • Preheat the oven to 180 °C / 355 °F. 
  • Place the dough on a baking sheet. Remove the baking paper on top of the dough. 
  • Bake the sheet of dough for 8 minutes. Remove from the oven, cut out circles (7 cm / 2.75 inches) with a cookie cutter. Bake the shortcrust circles for another 4 minutes or until golden in color. 
  • Let the cookies cool completely on a wire rack. 

Chocolate Mirror Glaze

  • 4 g / 2 2/3 sheets gelatin, soaked
  • 60 ml / 1/4 cup water
  • 50 g / 3 tablespoons heavy cream
  • 105 g / 1/2 cup granulated sugar
  • 35 g / 1/3 cup unsweetened raw cacao powder, sifted
  • Place the water, heavy cream, granulated sugar in a medium sized saucepan. Bring the mixture almost to a boil, remove from the heat. 
  • Place the cacao powder in a little bowl, pour about half of the hot mixture to the cacao powder and mix well. Add the cacao mixture to the hot liquid and mix very well until all ingredients are incorporated. Add the soaked gelatin and stir until the gelatin is completely melted. 
  • Pour the chocolate glaze through a sieve into a bowl and let it cool until the glaze has almost room temperature and has thickened up a little bit. If it is too thick gently reheat the glaze. 
  • You can also prepare the glaze in advance. Pour the glaze into a jar, let it cool completely, then store the jar in the fridge up to one week. Carefully reheat the chocolate glaze. 

Assembling

  • 6 fresh cherries, for decoration
  • Unmould the frozen cakes. Place each mousse cake on a shortcrust circle. Place frozen cakes on a wire rack and place a deep plate under the wire rack in order to catch the excess glaze which you can reuse again. 
  • Pour the glaze over the frozen cakes. It is important that the ackre are frozen and it is also important that the glaze has the right temperature (lukewarm / almost room temperature). Let the glaze set for a minute. Carefully remove the cakes from the wire rack (I use a a fish slice) and place the mousse cakes on cake boards. Let the cakes defrost in the fridge and keep the cakes in the fridge until consumption.
  • Decorate each cake with a fresh cherry. 


Passion Fruit Coconut Mousse Cakes



I could not think of a more summery looking cake than my passion fruit coconut mousse cakes which recipe I want to share with you today. 
My little hemisphere cakes look like little bright shining suns to me and I think nothing represents more the summer heat than the sun in a clear blue sky.
Although I like chocolate (mousse) cakes at any time of the year, I tend to eat less of it in the summer time because of the heat; and in general, I prefer "lighter" food when it is boiling hot outside. For a long time, a coconut and passion fruit mousse cake idea was buzzing in my head and two weeks ago, I finally implemented my cake idea in the kitchen. Et voilà, my idea resulted into this delicious light summer mousse cake.
Passion fruit has a very distinctive and strong flavor itself and combing the passion fruit flavor with another flavor can be tricky. Back in January, I shared a passion fruit mousse cake which had a subtle passion fruit flavor conbined with chocolate and I like this cake a lot. But for my passion fruit coconut creation - I think is a very classic combination - I wanted a stronger passion fruit flavor but at the same time not overwhelming, so that the coconut flavor would be present, too. I think I succeded quite well in balancing the passion fruit and the coconut flavor.
The coconut bottom of the cake is on the sweeter side which I like since the sweetness balances out the slightly tart passion fruit mousse. The coconut mousse did not a lot of sugar and such a wonderful coconutty flavor which I really really like and now I want to play more around with different coconut flavors and textures.
If you try this recipe out, let me know how you like the cakes. I am very pleased with this recipe; and if I had a pastry store, I would offer these petit gâteaux every single day.



NOTES:

Passion Fruit Purée

I recommend using a 100 % passion fruit purée for this recipe. In my passion fruit cake recipe, that I shared with you in January, I used a passion fruit juice but I cannot recommend it for this recipe because is does not have enough flavor and you won't be able to get a the yellow mousse color.
Since 100 % passion fruit purée is very strong and tart, I add mango purée to the passion fruit mousse in order to balance out the tartness.
In my experience, it is hard to find passion fruit purée in groccery stores. I always order it here online. I am using a passion fruit purée from the French brand Les vergers Boiron. The purée comes frozen which I think is very convenient because you do not have to use the entire purée at once.

Creamed Coconut 

If you cannot find creamed coconut (made of 100% pure coconut) in your groccery store, you can find it creamed coconut in an Asian groccery store. I use this brand which I get at an Asian store.

Equipment

You need hemisphere moulds that are 7 cm / 2.75 inches in diameter. I use silicon moulds.
You also need little silicon muffin moulds for the coconut core. The size of the muffin moulds are 7 cm / 2.75 inches in height and 3,5 cm / 1.8 inches in diameter. The muffin moulds will be filled 1/3, so if you have smaller moulds, you can use them instead of my recommended moulds.



Makes hemisphere 8 to 10 cakes ( 7 cm / 2.75 inches in diameter)

Coconut Mousse

  • 55 g / 4 tablespoons coconut milk
  • 10 g / 3/4 tablespoon granulated sugar
  • 15 g egg yolk / equals egg yolk of a medium sized egg
  • 1.5 g / 1 sheet gelatin, soaked
  • 20 g / 1 1/2 tablespoons creamed coconut (100% pure coconut)
  • 65 g / 1/4 cup heavy cream
  • Place the coconut milk and the sugar in a small pot and bring the mixture almost to a boil. 
  • Place the egg yolk in a small bowl and pour the hot coconut mixture to the egg yolk. Mix well and pour the mixture back into the pot. Cook the mixture - stir continiously - until it has reached 84 °C / 183 °F. You will notice that the mixture has thickened. 
  • Remove the pot from the heat and add the coconut cream; stir until the mixture is smooth. Add the gelatin and mix well again until the gelatin is completely melted. Pour the coconut mixture into a small sized bowl and let it cool to room temperature.
  • Whip heavy cream until creamy. 
  • Fold the heavy cream into the coconut mixture. Distribute the coconut mousse into ten small moulds. Do not fill the moulds more than 1/3. See my notes above regarding the size of the moulds. 
  • Freeze the moulds for at least 2 hours. 

Coconut Bottom

  • 90 g egg white / equals egg white of 3 medium sized egg
  • 35 g / 2 tablespoons granulated sugar
  • 65 g / 2/3 cup shredded coconuts
  • 35 g / 6 tablespoons almond flour
  • 65 g / 8 tablespoons powdered sugar, sifted
  • Preheat the oven to 175 °C / 374 °F.
  • Line a baking sheet with parchment paper. 
  • Whisk the egg white almost stiff, then gradually add the granulated sugar and whisk until the egg white is completely stiff. 
  • Mix shredded coconuts, almond flour and 45 g / 6 tablespoons of the powdered sugar in a seperate bowl. Fold the mixture into the beaten egg white. 
  • Spread the batter onto the lined baking sheet, to a 22 cm 22 cm / 8.5 inches 8.5 inches square. Sprinkle the top with the remaining 20 g / 2 tablespoons powdered sugar.
  • Bake the coconut bottom for 12 to 15 minutes. Let the bottom cool completely. Cut out circles, with a round cookie cutter, in the size of your hemisphere moulds (mine are 7 cm / 2.75 inches in diameter).

Passionfruit Mousse

  • 65 g / 1/4 cup passion fruit purée
  • 65 g / 1/4 cup mango purée
  • 4.5 g / 3 sheets of gelatin, soaked
  • 35 g egg white / equals egg white of one large egg
  • 25 g / 2 tablespoons granulated sugar
  • 100 g / 1/3 cup and 1 tabelspoon heavy cream
  • Place the mango and passion fruit puree in a small saucepan and heat the mixture. Set the pot aside and add the gelatin and stir until the gelatin is completely melted. Pour the mixture into a medium sized bowl. Let it cool to room temperature. 
  • Whisk the egg white almost stiff, gradually add the granulated sugar and whisk until the egg whites is completely stiff. 
  • Whip heavy cream unil creamy. 
  • Add the beaten egg white to the mixture, stir well and fold in the whipped cream. 
  • Pour the mousse 2/3 into hemisphere (silicone) moulds. 
  • Unmould the frozen coconut cores and gently press each core into the passion fruit mousse. 
  • Place one top of each mould a coconut bottom. 
  • Freeze the moulds for at least 6 hours or overnight. You can also leave the mousse cake in the freezer up to two weeks. 

Passionfruit Glaze

  • 180 g / 3/4 cup passion fruit purée
  • 20 g / 1 tablespoon granulated sugar
  • 100 g / 7 tablespoons simple syrup *
  • 7.5 g / 5 sheets gelatin, soaked
  • Place the passion fruit puree, granulated sugar and simple syrup in a medium sized pot and bring it almost to a boil. Remove the pot from the heat. Add the gelatin and stir until the gelatin is dissolved. Pour the mixture into a flat bowl or plate and let the glaze cool completely and until the glaze thickens up a little bit. 
This is how you make a simple syrup: Place 100 g / 1/2 cup granulated sugar and 100 ml / 1/3 cup and 1 tablespoon water in a pot. Bring the mixture to a boil and let it boil until the granulated sugar is completely dissolved. Let it cool down to room temperature.
Store the simple syrup in the fridge up to two weeks (it in a sealed jar).

Assembling

  • Shredded coconuts 
  • Slices of fresh coconuts
  • Unmould the passion fruit mousse cakes.
  • Place the frozen cakes on a wire rack and place a deep plate under the wire rack in order to catch the excess glaze and so you can reuse the glaze again.
  • Pour the glaze over the frozen the cakes. Let it set for a minute and if necessary pour the glaze a second time over the mousse cakes. Make sure that the mousse cakes are frozen when pouring the glaze over the cakes. 
  • Sprinkle the lower part of the cakes with shredded coconuts and decorate each top of the cake with a slice of fresh coconut. 
  • Carefully place each cake on a cake board and let it defrost in the fridge. Keep the cakes in the fridge until consumption. The cakes taste the next day just as delicious as on the day of the assembling the cakes. 

Café Angelina's Saint-Honoré Gâteau


The café Angelina is an old Parisian institution that was founded in 1903 by the Austrian pastry chef Anton Rumpelmayer. The café is known for its chocolat l'africain - a very thick hot chocolate which has a pudding-like consistency - and the Mont Blanc pastry. In general, the café Angelina focuses on traditional French pastries. The café itself is beautiful, - the interior is in the Belle Époque style  - and personalities such as Marcel Proust and Coco Chanel frequently visited the Angelina. 
Besides the original café which is located at Tuileries, the Angelina has expanded to nine other locations in Paris and in addition, there is an Angelina pastry store in the Rue du Bac in the 7th arrondissement. Last time I was in Paris I visited the pastry store in the Rue du Bac instead of the salon du thé because I wanted to visit the pastry stores Des Gâteaux et du Pain and La Pâtisserie des Rêves which are located in the Rue du Bac as well; the pastries stores are literally a door away from each other.


My bill of my Saint-honoré cake purchase
I treated myself to a Saint-honoré cake (the cake is named after the French patron saint of bakers and pastry chefs) which I have never tried from Angelina. The appearance of Angelina's Saint-honoré cake is pure perfection (so are all cakes at Angelina!). When I opened the elegant brown cake box I was in awe and I almost teared up because of the beauty of the cake (I know I am a little cake crazy).
The outer appearance of cakes can be deceiving but as soon as I took my first bite from the Saint-honoré I knew I was in cake heaven. The perfectly piped whipped cream with a hint of vanilla on top could not be more delicious, the puff pastry bottom was crispy and the caramelized choux pastry filled with a vanilla cream had the perfect consistency and was not too sweet as well.
After I finished eating the cake - I enjoyed every single bite - I was thinking to myself "I can only dream of creating such beautiful cakes myself that are made with a lot dedication and passion. It inspires me becoming a better amateur pâtissière as well and who knows, maybe one day I can share such cake perfection with you. 
When in Paris, do not forget to pay a visit to the café Angelina and indulge in a hot chocolate and a Saint-honoré cake. Personally, I prefer having tea with cake since hot chocolate is very rich, in particular, the one from Angelina.

Addresses & Opening Hours:

Café Angelina
226 rue de Rivoli
75001 Paris
Monday to Friday: 7:30 am to 7:00 pm
Saturday to Sunday: 8:30 am to 7:30 pm
~
Pastry Store
Boutique Rive Gauche
108 rue du Bac
75007 Paris
Monday to Thursday: 9:00 am - 7:30 pm
Friday and Saturday: 9:00 am - 8:00 pm Sunday: 10:00 am - 6:00 pm


Sablés Bretons With Cheesecake Mousse And Cherry Jam

Ever since I made my strawberry lemongrass cakes, I discovered how delicious sablés Bretons cookies are. I am glad that I was indecisive and picky at the same time when choosing the right cake bottoms for my strawberry cakes because otherwise I might not discovered these cookies. I cannot get enough of these luscious, buttery cookies these days and it is hard to resist a sablé Bretons. I probably should not make these cookies so often but I cannot restrain myself baking them. I have the same trouble with cherries at the moment. I am having a hard time to overcome the temptation buying too many cherries. Every time I visit the farmers' market I cannot resist and buy a ridiculous amount of cherries  - more than I can possibly consume - because I cannot resist these luscious red looking little fruits. Hence, I wanted to combine my two current addictions: cherries and sablés Bretons cookies.
I was inspired by this French recipe. Similar to the French recipe I made thick sablés Bretons cookies, topped the cookies with a cheesecake mousse and added a cherry jam between the cookie and the mousse. The result is a relatively light cheesecake mousse that paires so well with the cherry jam and the crunchy and buttery sablés Bretons cookies. It is delicious! It is a wonderful cake for those late summer nights al fresco dinner. 


NOTE: The cakes taste the best on the day of assembling. The next day the sablés Bretons cookies get soft because of the cheesecake mousse. I prepare the cakes in the following order. I make the cherry jam a day before assembling the cakes or a few days ahead if I am busy. I make the sablés Bretons dough a night before I bake the cookies. The next day - usually in the morning - I bake the sablés Bretons cookies. When serving the cakes for afternoon tea, I make the cheesecake mousse in the morning time. When serving the cakes for a al fresco dinner I prepare the cheesecake mousse and assemble the cakes in the afternoon.

 Makes 8 to 10 cakes ( 6 cm / 2.4 inches in diameter; 4,5 cm / 1.8 inches in height)

Sablés Bretons Cookies

  • 75 g / 5 1/2 tablespoons unsalted butter
  • 75 g / 1/3 cup and 1 tablespoon granulated sugar
  • 30 g egg yolks / equals egg yolks of two medium sized egg
  • 100 g / 1 cup pastry flour, sifted
  • 2 g / 1 /2 teaspoon baking powder
  • 1 pinch of salt
  • Mix butter and sugar with a wooden spoon until smooth. Add the egg yolks to the mixture and stir well again. 
  • Mix pastry flour, baking powder and salt in a separate bowl. Add the flour mixture to the butter mixture and stir until all ingredients are well combined. Place the dough between two parchment papers and roll out the dough until it is 7 mm to 10 mm ( 0.3 inches to 0.4 inches) thick. The dough is very sticky, that is why it is the best to roll out the dough between two parchment papers. Chill the dough in the fridge for at least 4 hours or overnight. 
  • Preheat the oven to 170 °C / 340 °F. 
  • Line a baking sheet with parchment paper. Cut out circles with ring molds and place the ring molds onto the baking sheet ( bake the sablés Bretons in the ring molds).
  • Bake the sablés Bretons for 17 to 20 minutes until the cookies have a golden brown color. While the cookies are still warm, carefully remove the rings. Let the cookies cool completely. In the meantime, clean the ring molds.

Cherry Jam

  • 125 g cherry puree * 
  • 115 jam sugar (1:1) **
  • Place cherry puree and the jam sugar in a pot. Bring it to a boil and let it simmer for three minutes. Remove the pot from the heat and pour the jam onto a flat plate. Let the jam cool completely. 
  • You can prepare the jam a few days ahead. Keep the jam in a jar and store it in the fridge. 
* This is how you make your own cherry puree: Puree 150 g / 1 heaped cup pitted sour cherries (you can also use frozen sour cherries) and strain it through a fine sieve. Add about 25 g / 2 tablespoons granulated sugar to the cherry puree. (10 % sugar is added to the fruit puree). 
** This means that a jam sugar is used with equal weights of fruits (or in our case puree) and sugar. If you use a jam sugar 2:1 you need twice as much fruits or puree as jam sugar.

Cheesecake Mousse

  • 75 g / 1/2 cup and 2 tablespoons powdered sugar
  • 65 ml / 1/4 cup lemon juice
  • 100 g eggs / equals 2 medium sized eggs
  • 2 sheets gelatin (3 g), soaked
  • 75 g / 5 1/2 tablespoons unsalted butter, cut into small cubes
  • 145 g / 2/3 cup cream cheese
  • 125 g / 1/2 cup and 1 tablespoon heavy cream
  • Mix powdered sugar, lemon juice and eggs in a heatproof bowl. 
  • Over a double boiler heat the bowl with the mixture - continuously whisk - until the mixture has reached the temperature of 84 °C / 183 °F. You will notice that the mixture has thickened up; remove the boil from the double boiler
  • Add the gelatin and stir until the gelatin has completely dissolved; then add the butter cubes and stir until the mixture is smooth. 
  • Let the mixture cool for a couple of minutes until it is lukewarm. Add the cream cheese and mix well again. 
  • Whip the heavy cream until creamy. Fold in the heavy cream into the mixture. 

Assembling

  • Line a flat plate or a board with parchment paper, place the ring molds onto it and place the sablés Bretons cookies into the rings. 
  • Spread about a teaspoon of cherry jam on each sablés Bretons cookie. 
  • Carefully spoon the cream cheese mousse into the rings and level the surface out. 
  • Let the mousse set in the fridge for 2 to 3 hours. 
  • Carefully remove the ring molds.
  • Keep the cakes in the fridge until you consume the cakes. 
  • Decorate each cake with a cherry. I dip the cherries into cherry puree and then sprinkle the cherries with sugar. This way the sugar will stick to the cherry ( if you dip the cherries into water, the sugar roll off the cherry).