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Scarlet Fiore - Dan Forgey

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Scarlet Fiore

Chocolate Sablé

200 g Plugrá butter
267 g flour
50 g cocoa powder
58 g hazelnut flour (toasted)
50 g powdered sugar
1 g salt
50 g whole egg

  1. Add butter, flour, cocoa powder, hazelnut flour, sugar and salt to food processor, and blend until combined.
  2. Add egg and blend into paste. Roll out and chill.

Caramel Jam

50 g glucose
150 g sugar
5 g sugar
2 g salt
2 vanilla beans (split)
85 g Plugrá butter
200 g cream (36%)
5 g pectin NH
50 g water

  1. Mix 5 g of sugar and pectin. Whisk into water and set aside.
  2. Make dry caramel with glucose, sugar and vanilla beans.
  3. Whisk butter into the caramel, and slowly add warmed cream.
  4. Whisk in pectin and bring to a boil. Strain and pipe into shells.

Hibiscus Raspberry Gelée

405 g Fruit'Purée Raspberry Capfruit
20 g water
97 g sugar
2 g hibiscus tea
9 g silver leaf gelatine

  1. Bloom gelatine in water and squeeze dry.
  2. Steep hibiscus tea in Fruit'Purée Raspberry Capfruit, water and sugar for 5 minutes.
  3. Strain over gelatine and blend until smooth.

Pâte Choux

150 g water
150 g whole milk
136 g Plugrá butter
1 vanilla bean (scraped)
6 g salt
6 g sugar
202 g flour
6 whole eggs

  1. Mix water, milk, butter, sugar and salt, and bring to a boil.
  2. Add flour and cook until dough forms a ball on the spoon.
  3. Place in mixer and paddle to cool off slightly.
  4. Slowly add eggs one at a time. Scrape in between each egg.
  5. Pipe and bake at 218°C for 5 minutes, then at 162°C for 15 minutes.

Chocolate Ganache

150 g cream (36%)
25 g glucose
100 g Cacao Barry® Or Noir™ chocolate Fiore

  1. Heat cream and glucose.
  2. Pour over chocolate and blend until smooth.

Chocolate Crème

400 g cream (36%)
101 g egg yolks
34 g sugar
Salt (a pinch)
230 g Cacao Barry® Or Noir™ chocolate Fiore
100 g Plugrá butter

  1. Mix cream and salt, and heat.
  2. Temper in egg yolks and sugar, and cook until slightly thick.
  3. Strain over chocolate and blend until smooth.
  4. Add butter and blend until smooth.

Flourless Chocolate Sponge

180 g Cacao Barry® Or Noir™ chocolate Fiore
85 g Plugrá butter
180 g egg whites
Salt (a pinch)
50 g sugar
70 g egg yolks

  1. Melt together butter and chocolate, and set aside.
  2. Whip egg whites and slowly add sugar.
  3. Fold in egg yolks.
  4. Fold egg mixture into chocolate mixture.
  5. Pipe into shell and bake at 175°C for 5 minutes.