Crème fraîche, blackberries & sage pastry

Delight in the refined harmony of flavors with this Crème Fraîche, Blackberries & Sage Pastry. Featuring layers of rich chocolate sponge, a crisp praliné base, and a luscious blackberry-sage ganache, this sophisticated dessert is finished with a silky crème fraîche mousse and a delicate fruit veil.

"I created this pastry to celebrate the contrast between earthy sage and the brightness of blackberries, all grounded by the richness of CARMA® Milk Diama 39%. The crème fraîche mousse adds a tangy lift, making each bite a layered experience of texture and flavor—perfect for a refined service moment."

 

Recipe

Created by
  • Leon Krohn - Senior Chef Chocolate Academy Center Zurich
  1. Chocolate sponge cake
  2. Crispy Base
  3. Milk Diama 39% and blackberries & sage ganache
  4. Crème fraîche and sage mousse
  5. Fruit veil
  6. Finishing Touches

Products

Cocoa Products - 100% Cocoa Mass - coins - 3kg pail

Nuts & Nut pastes - Baking Paste - Almond Paste 1:1 - 2.5kg pail

COCOA - COCOA POWDER (22-24%) - POUCH 4 × 1KG

PRN-564DASEC-Z21

MILK COUVERTURE - MILK DIAMA 39% - DROPS - BAG 1,5KG

Chocolate sponge cake

ingredients preparation
  1. Melt the butter and cocoa mass together. 
  2. Mix the sugar and almond paste, then gradually add the whole eggs and egg yolks. 
  3. Whisk the mixture. 
  4. Whip the egg whites with the sugar 2, and fold it in. 
  5. Fold in the flour and cocoa powder, then fold in the butter and cocoa mass mixture at 50 °C. 
  6. Spread out to a 3 mm thickness and bake at 190 °C for approx. 6 minutes. 

Crispy Base

ingredients preparation
  1. Melt the CARMA® Milk Diama 39% chocolate couverture and mix it with the praliné paste. 
  2. Add the feuilletine and salt, mix and spread a thin layer on the chocolate sponge cake (600 g per 40 × 60 cm sheet). 

Milk Diama 39% and blackberries & sage ganache

ingredients preparation
  1. Add the sage to the warm puree, mix and let it infuse for 30 minutes. 
  2. Strain. 
  3. Heat the blackberry puree, lemon juice, glucose syrup and butter, and pour into the CARMA® Milk Diama 39%. 
  4. Add the gelatine and emulsify. 
  5. Fill the silicone moulds at about 1/3 volume, and let them set in the fridge. 
  6. Use Silikomart SF243 silicone moulds. 

Crème fraîche and sage mousse

ingredients preparation
  • 100g
    cream
  • 10g
    Sage leaves
  • 400g
    Crème fraiche
  • 60g
    invert sugar
  • 6g
    Gélatine
  • 300g
    cream
  1. Heat the first quantity of cream with the sage and let it infuse for 30 minutes. 
  2. Heat the sage cream with the invert sugar, add the gelatine and mix with the crème fraîche.
  3. Whip the remaining second cream until getting a semi-stiff texture and carefully fold in. 
  4. Pour into the silicone moulds on top of the ganache.
  5. Cut out a slice of chocolate sponge cake with the crispy base, place on the mould and freeze before unmoulding. 

Fruit veil

ingredients preparation
  • 120g
    water
  • 20g
    blackcurrant puree
  • 45g
    sugar
  • 1g
    agar-agar
  • 2g
    red fruit tea
  1. Heat the water and let the tea infuse for 5 minutes. 
  2. Place the blackcurrant puree and tea in a pan. 
  3. Mix the agar-agar with the sugar. Stir into the liquid and bring to a boil. 
  4. Pour a thin layer onto a smooth surface, let it cool and cut out 5 cm pieces. 
  5. Quantity for a 17 × 27 cm surface area. 

Finishing Touches

  1. Mould the pastry and spray with CARMA® Clear Gel.
  2. Cut the fresh blackberries in half and place 3 of them in the centre of the pastry.
  3. Cover with a fruit veil and decorate with flower 

Discover more recipes

Christmas trees

Christmas trees

Lime, pineapple and ginger loop

Lime, pineapple and ginger loop