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Blackberry and Vanilla Petit Gateau

Updated: Jun 25



Blackberry and Vanilla Petit Gateau


Blackberry and Vanilla Petit Gateau




To make the Blackberry and Vanilla Petit Gateau


RECIPE


Yield : 15 x petite gateaux

Equipment : Stone Silicone Mould (8 cavities), mini stone silicone mould (15 x silicone mould), 20cm x 20cm square ring





HAZELNUT SHORTCRUST PASTRY


INGREDIENTS

QUANTITY

Plain Flour

80g

Hazelnut meal

130g

Icing Sugar

80g

Vanilla Bean Paste

5g

Salt

2g

Butter - Cold and cubed

130g


*Enough for 15 bases





BLACKBERRY CONFIT


INGREDIENTS

QUANTITY

Blackberry Puree

150g

Glucose

45g

Caster Sugar

10g

Pectin NH

2g

Lemon Juice

8g


*Enough for 15 moulds




BLACKBERRY CREMEUX


INGREDIENTS

QUANTITY

Blackberry Puree

110g

Raspberry Puree

30g

Caster Sugar

25g

Glucose

25g

Pectin NH

2g

Gelatine Powder

2g

Cold Water - for gelatine

12g

Unsalted Butter

60g

Cocoa Butter

5g

Callebaut White Coverture Velvet Chocolate

50g


*Enough for 15 moulds





CHOCOLATE JACONDE


INGREDIENTS

QUANTITY

Butter - melted

5g

Callebaut Dark Coverture Chocolate 64%

25g

Eggs

75g

Icing Sugar - sifted

55g

Almond Meal

55g

Plain Flour

15g

Egg Whites

30g

Caster Sugar

10g

Cream of Tartar

pinch


*Enough for 15 x 5cm discs




VANILLA MOUSSE


INGREDIENTS

QUANTITY

Full Cream Milk

300g

Vanilla Bean Paste

15g

Glucose

20g

Caster Sugar

20g

Egg Yolks

80g

Gelatine powder (200 bloom)

7g

Cold Water - for gelatine

40g

Callebaut White Velvet Chocolate

200g

Thickened Cream 35% Fat

480g


*Enough for 15 moulds





WHIPPED INSPIRATION RASPBERRY GANACHE


INGREDIENTS

QUANTITY

Thickened Cream 35% Fat (A)

120g

Valrhona Inspiration Raspberry

160g

Thickened Cream 35% Fat (B) - cold

270g






NEUTRAL GLAZE


INGREDIENTS

QUANTITY

Water

65g

Caster Sugar

120g

Glucose

160g

Gelatine Sheet GOLD

8g / 4 sheets

Lemon Juice

20g



WHITE CHOCOLATE VANILLA GLACAGE


INGREDIENTS

QUANTITY

Full Cream Milk

70g

Glucose

115g

Vanilla Bean Paste

5g

Gelatine Powder (200 Bloom)

7g

Cold Water - for Gelatine

42g

Callebaut Velvet Coverture Chocolate

230g

Neutral Glaze

230g



BLACKBERRY GEL


​INGREDIENTS

QUANTITY

Blackberry Puree

50g

Caster Sugar

50g

Glucose

50g



FINISHING

Mint & Lemon Balm

 



HAZELNUT SHORTCRUST PASTRY


Mix the cold but pliable butter, vanilla and icing sugar into the stand mixer fitted with a paddle attachment and mix until smooth.


Add the plain flour, hazelnut meal and salt and mix until just combined.


Roll the pastry between two parchment paper to approximately 4 mm in thickness. Rest the rolled out pastry in the fridge for 2 hours before cutting to individual 7.5cm discs.


Bake the pastry discs between two silpain mat for approximately 10 minutes or until they turn golden in color.


Remove from the oven and leave to cool completely.


NOTE: The pastry will still feel slightly soft when warm and will harden upon cooling.




JACONDE CHOCOLATE


Pre heat the oven to 180C.

Melt the butter and chocolate and set aside.


Whisk the eggs, icing sugar and almond meal until light and airy.


Transfer the yolk mixture into a clean mixing bowl.


In a clean mixer bowl, whisk the egg whites and cream of tartar until foamy. Gradually add in the caster sugar and continue to whisk on high speed until stiff peak.


Sift the plain flour into the yolk mixture fold gently until well combined. Next, fold in the melted butter/chocolate mixture gently in two to three additions ensuring that they are well incorporated without deflating too much air.


Lastly, incorporate the meringue into the chocolate mixture by gently folding with a spatula.


Spread into a 20cm x 20 cm ring lined with parchment paper on a baking tray. Bake for 15 minutes or until it is all the way baked through.


Transfer the baked sponge onto a wire rack to cool before cutting to 15 x 5cm individual discs.




BLACKBERRY CONFIT

Whisk sugar and pectin together.


Bring the puree and glucose to a boil then gradually whisk in the pectin and continue to boil for 1 minutes. Add in the lemon juice.


Dispense the confit at the base of the silicone mould filling 1/3 of the way


Leave in to freezer to completely freeze before preparing blackerry cremeux.




BLACKBERRY CREMEUX

Make gelatine mass by mixing the gelatine powder and cold water until it starts to hydrate and swell.


Bring the purees and glucose to a boil. In a separate bowl, mix the sugar and pectin and gradually whisk into the hot puree and continue to boil for 1 minute. Whisk in the gelatine mass until well incorporated.


Cool to 35C then add in the chocolate, butter and cocoa butter and emulsify with a stick blender.


Pour into the silicone mould on top of the Blackberry Confit and leave in the freezer to completely freeze.





VANILLA MOUSSE


Gently heat the milk then add the vanilla bean to infuse for 15 minutes.


Meanwhile, mix the gelatine powder with the cold water and allow the gelatine to hydrate.


Whisk the egg yolks and sugar together then make anglaise with hot milk, cooking it to 82C. Add in the hydrated gelatine mass and whisk until they are fully dissolved and well incorporated. Pour the hot anglaise mixture into the chocolate and mix until well combined.


Cool the mousse base to 27C. Once cooled, whip the cream to soft whip then fold into the chocolate anglaise mixture.




NEUTRAL GLAZE


To make the neutral glaze, hydrate the gelatine leaves in cold water for at least 15 minutes.


Bring the water, sugar and glucose to a boil and continue to cook to 105C.


Whisk in the hydrated gelatine leaves followed by the lemon juice.


Keep in fridge until needed.


Neutral glaze will last for up for 2 months in the fridge if uncontaminated.





WHITE CHOCOLATE VANILLA GLACAGE

Make gelatine mass by mixing the gelatine powder and cold water until it starts to hydrate and swell.


Boil milk, glucose and vanilla then add the gelatine mass, white coverture chocolate and mirror glaze and stick blend to combine.


Transfer into a bowl with cling film touching the surface to prevent skin from forming and leave to rest in the fridge for at least 12 hours.


When ready to use, heat the glaze with a stick blender with desired food gel color, ensuring not to incorporate any air bubble, then cool to 32C before use.




BLACKBERRY GEL


Place the puree, sugar and glucose in a pot and bring to a boil and continue to cook for 1 minute.


Transfer into a heatproof pastry bag and leave to cool completely ready for assembly.



ASSEMBLY

To assemble the blackberry and vanilla petit gateau..


Pipe a layer of mousse in the silicone stone mould and spread the mousse to the sides with a small tea spoon or spatula. Place the blackberry confit/cremeux inserts with the confit facing down and press gently into the mousse.


Top with more vanilla mousse on top of the insert leaving a small gap to allow space for the chocolate jaconde. Press the gently snugly into the mould then clean around the sides of the silicone mould from any excess mousse.


Leave the petit gateaux to fully freeze in the freezer overnight


When ready to assemble, glaze the individual petit gateau then place over the hazelnut shortcrust disc.


Whip the Raspberry Inspiration Whipped ganache, pipe on top of the glaze petit gateau. Dip a small rounded tea spoon in hot boiling water then create and indent in the center of the whipped ganache. Pipe some of the blackberry gel in the cavity.


Decorate with fresh mint, lemon balm and gold leaves.




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