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Venezuelan Dark Chocolate Banana Petite Gateau

Level: Advanced







Makes 20 x petite gateaux

Equipment needed: 6 cm in diameter x 4 cm in depth cake ring, 5 cm in diameter cookie cutter, 4 cm in diameter cookie cutter



For the Insert


Venezuelan Dark Chocolate Sponge


Almond meal 80 g

Castor Sugar 66 g

Whole Eggs 120 g

Unsalted Butter 40 g


Egg Whites 30 g

Castor Sugar (2) 20 g


Venezuelan Dark Chocoalate 50 g


1. Ensure all ingredients are at room temperature before proceeding.


2. In a stand mixer bowl, combine Almondmeal, sugar and eggs together with a whisk attachment and whisk until mixture is light. Gradually add in the room temperature butter(20°C) until well combined and make sure there are no lump of butter in the mix.


If the mix seem to separate, simply place mixer bowl over warm water bath and whisk until the mix is smooth.


3. Meanwhile, melt the chocolate and maintain it at 40°C.


4. Make meringue with egg whites and castor sugar (2) and whisk stiff peak.


5. Add the melted chocolate into the almondmeal mix then gently fold in the meringue.


6. Spread on to a tray slightly larger than 20cm x 20 cm as you will need to trim the sponge with a 20cm x 20 cm square ring.



Passionfruit Banana Compote


Banana Puree 165 g

Passion Fruit Puree 30 g

Castor Sugar 10 g

Gelatine Sheet GOLD 2 g

Water 8 g


Fresh Bananas thinly sliced


1. Place all purees in a pot and bring to a mere boil.


2. Meanwhile soften gelatine in water and then melt the both together to make a gelatine solution.


3. Whisk the gelatine solution into the hot puree and pour on top of the sponge and spread to even.


4. Slice bananas to roughly around 2mm thickness and spread on top of the compote.


5. Place in the freezer to set.



Venezuela Cremeaux


Cream 35% 100 g

Milk 15 g

Egg Yolks 20 g

Glucose 60 g


1. Combine all ingredients in to a pot over low heat. Meanwhile, partially melt the chocolate and leave in a bowl and set aside.


2. Constantly stir the cremeaux mix with a whisk until thicken and reaches 82°C.


3. Strain the anglaise over the semi melted chocolate and stick blend until smooth. Cool to below 40


4. Once the slab is frozen, remove from the freezer and cut out the insert to individual discs with a 4 cm in diameter ring cutter. Place the cut out inserts in the freezer until ready to use.



 


Banana Sponge Base


Plain Flour 75 g

Salt 0.5 g

Baking Powder 1.5 g

Bi- Carb Soda 1.5 g

Unsalted Butter 40 g

Brown Sugar 25 g

Castor Sugar 27 g

Ripened Banana 113 g

Whole Eggs 50 g


Method:


  1. Combine plain flour, salt, baking powder and bi-carb soda and sift the ingredients.

  2. Over a warm water bath, melt unsalted butter with brown sugar and castor sugar until the sugars have dissolved.

  3. Meanwhile, stick blend the ripened banana and set aside until ready to use.

  4. Once the butter/sugar mix is ready, cool slightly, whisk in the egg then the banana puree.

  5. Finally, fold in the sifted dry ingredients with a whisk.

  6. Spread the sponge evenly on to a tray to desired thickness and large enough to cut out 20 x 5 cm in diameter discs.

  7. Bake the sponge sheet in a pre-heated oven at 180°C for approximately 12 minutes or until golden brown on the top.

  8. Once ready, remove the sponge from the oven, transfer the sponge on to a wire rack to cool.

  9. Once cooled, cut 20 x 5 cm in diameter discs with a cookie cutter and set aside wrapped until ready to use for assembly.


 

Dark Chocolate Mirror Glaze

Enough to glaze 20 x Petite Gateau


Water (1) 200 g

Sugar 400 g

Glucose 400 g

Condense Milk 260 g

Gelatine GOLD 28 g

Water (2) 160 g

Venezuelan Chocolate 340 g


Method:


  1. Hydrate Water (2) with the gelatine leaves then melt together.

  2. Combine water (1), sugar and glucose in a pot and cook the sugar syrup until it reaches 103°C.

  3. Pour the syrup over the chocolate, stir in the condense milk then the gelatine solution. Transfer in to a jug and stick blend until smooth. Wrap with cling film touching the surface of the glaze to prevent skinniny and leave in fridge to rest overnight.

  4. The next day, when ready to use, heat the glaze in the microwave in small intervals while gently stirring in between until the glaze is fully melted.

  5. Use at 35°C on a (-12°C) petit gateau. Make sure that you rub the mousse with your palm if it has a frosty layer at the top as this can cause the glaze to slide off the gateau.




 

Venezuelan Chocolate Mousse

makes 20 x petite gateau


Full Cream Milk 265 g

Gelatine GOLD 5 g

Water 60 g

Venezuelan Choc 340 g

Cream 35% 590 g


1. Mix and hydrate gelatine with water, then melt together. Meanwhile, partially melt the chocolate.


2. Place Milk in a pot and bring to a mere boil, then pour over semi melted chocolate and stir until smooth and homogenous. Leave to cool, stirring once in a while to avoid skin from forming on the top and cool to 35°C .


3. Whip cream to soft whip and gently fold in to the chocolate mix.


4. Pipe in to individual gateau rings line with acetate strips and assemble with inserts and banana sponge.


 


Whipped Milk Chocolate


Milk Coverture Chocolate 50 g

Softened unsalted butter 50 g


  1. Temper milk chocolate and weight out 50 g of the chocolate.

  2. Meanwhile, place the butter in a bowl and whisk the softened butter until light and fluffy.

  3. Gradually add in the tempered coverture chocolate and whisk until combined and smooth. Do not over whisk.

  4. Transfer to a pastry bag with a starpiping tip and pipe on top of gateau to decorate.

NOTE: It is recommended to only make the whipped chocolate only when needed as they will set very quickly, making it hard to pipe.

 

Assembly


  1. Prepare glaze and leave to rest overnight.

  2. Start by preparing the inserts and reserve in freezer until ready to use.

  3. Make sponge and cut in to required disc, set aside.

  4. Make chocolate mousse, assemble and leave in freezer to freeze.

  5. Remove petit gateau from freezer. Remove the cake rings and acetate and glaze.

  6. Decorate.