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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