Cake/ Chocolate/ Chocolate Extravaganza

Chocolate Petit Gateau

A delicious stack of rich chocolate mousse, fruity mango, and crunchy cookie, create an unbelievable dessert.

Chef Praveen Dhananjayan of The Grand America shared his recipe and his technique with a class of 80 participants at the Gygi Chocolate Extravaganza. He is a master of pastry and his passion for pastry shows in his desserts.

Making this petit gateau is a serious undertaking for a beginner. But, try making one component at a time. Figure out the Paillete feulletine and add it to some ice cream. Next, make the mango mousse. Slowly tackle each of the components until you’re ready to make the whole dessert!

Cocolate Petite Gateau

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Ingredients

  • CARAMEL CHOCOLATE MOUSSE
  • 52 grams caster sugar
  • 10 grams glucose
  • 10 grams water
  • 55 grams egg yolks
  • 70 grams heavy cream, for ganach
  • 155 grams dark chocolate, 70%
  • 213 grams whipping cream
  • 2.5 grams gelatin leaves
  • COCOA STREUSEL
  • 61 grams brown sugar
  • 38 grams flour
  • 20 grams almond flour
  • 12 grams cocoa powder
  • 1 gram sea salt
  • 48 grams butter, softened
  • CHOCOLATE GLAZE
  • 270 grams caster sugar
  • 135 grams water
  • 270 grams glucose
  • 180 grams condensed milk
  • 7.5 leaves gelatin leaves
  • 90 grams dark chocolate, 64%
  • MANGO CHOCOLATE CREMEUX
  • 130 grams mango puree
  • 122 grams heavy cream
  • 22 grams caster sugar
  • 42 grams egg yolks
  • 115 grams dark chocolate, 54%
  • 1.25 leaves gelatin
  • FEUILLETINE CRISP
  • 145 grams feuilletine wafers
  • 145 grams praline paste
  • 52 grams white chocolate
  • 60 grams milk chocolate
  • COCONUT DACQUOISE
  • 420 grams egg whites
  • 250 grams caster sugar
  • 250 grams coconutndesiccated
  • 250 grams powdered sugar
  • 70 grams flour
  • PASSIONFRUIT MANGO INSERT
  • 252 grams passionfruit puree
  • 120 grams mango puree
  • 1 vanilla bean pod
  • 96 grams caster sugar
  • 4 grams apple pectin
  • 9 grams gelatin leaves
  • 180 grams mango, cubed

Instructions

1

CARAMEL CHOCOLATE MOUSSE

2

Cook sugar, glucose, and water to a dark caramel. Remove from fire and cool it down to 120 degrees celsius. Whip egg yolks and add caramel to make a sabayon. Half melt chocolate. Boil the first part of the cream, add bloomed gelatin leaves to cream and the cream mix to the chocolate to make ganache. Fold the sabayon to ganache and 65% of the whipped cream to make a mousse. Pipe into molds and place frozen insert in the middle and finish off with the mousse.

3

COCOA STREUSEL

4

Scale all ingredients together in a mixing bowl. Mix well to form a soft dough. Rest it for 30 minutes in the refrigerator. Roll it down to 2mm thickness. Bake at 310 degrees F for 5 mins.

5

CHOCOLATE GLAZE

6

Bloom gelatin with some cold water. Scale condensed milk, dark chocolate, and gelatin leaves together. In a pot bring water, glucose, and sugar together to a boil. Add it to the chocolate and let it rest for 5 mins. Do not stir. Emulsify well using a hand blender and use it at 30-32 degrees C.

7

MANGO CHOCOLATE CREMEUX

8

Boil puree and heavy cream together. Scale sugar and egg yolks together in a bowl. Temper hot puree mix to the egg mix. Cook until 78 degrees C like creme anglaise. Remove from fire, add gelatin leaves. Pour the mix on the dark chocolate and emulsify.

9

FEUILLETINE CRISP

10

On a double boiler, melt white and milk chocolate together. Scale feuilletine with praline paste. Add melted chocolate and mix gently. Spread on a silat and roll it desired thickness and cut as needed.

11

COCONUT DACQUOISE

12

Make a meringue at soft peak stage with egg whites and caster sugar. Mix remaining ingredients together and fold in the meringue gently. Spread on a sheet tray and bake at 380 degree F for 14-15 minutes.

13

PASSIONFRUIT MANGO INSERT

14

Infuse passionfruit puree, mango puree, and vanilla bean pod together overnight. Strain next day and warm it in a pot. Mix pectin and sugar together and add it to the puree. Cook at boiling temperature for 2 minutes to activate the pectin. Remove from fire and add bloomed gelatin leaves and mango cubes. Cool it down to room temperature and fill in the insert molds. Place the coconut dacquoise on top and freeze.

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