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Skill Level » Advanced

63% Garnet Petits Gâteaux

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

2 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

43.8 oz 74% Brownie 1242 g 74% Brownie

52.9 oz Peanut Butter Cream 1500 g Peanut Butter Cream

86.5 oz Garnet Chocolate Mousse 2452 g Garnet Chocolate Mousse

40.6 oz Vanilla Chantilly Cream 1150 g Vanilla Chantilly Cream

YELLOW GOLD PUMP,POWDER, 0.35 OZ as Needed YELLOW GOLD PUMP,POWDER, 0.35 OZ as Needed (586115) (586115) Qty: 1

42.3 oz Chocobrillant, Dark soft chocolate glaze, 6Kg 1200 g Chocobrillant, Dark soft chocolate glaze, 6Kg (750072) (750072) Qty: 1

Directions

Melt the dark mirror glaze add desired amount of water to achieve desired consistency; then glaze the frozen Peanut Butter Stones. Then using the yellow gold pump color apply onto the Chantilly Cream; using a tooth pick place the frozen Chantilly Cream on top; garnish with a peanut, and desired chocolate garnish.

174% Brownie

Ingredients

6.3 oz Palm Sugar, 1kg 180 g Palm Sugar, 1kg (672002) (672002) Qty: 1

6.3 oz Granulated sugar 180 g Granulated sugar

0.1 oz Salt 2 g Salt

4.2 oz Egg yolk 120 g Egg yolk

10.6 oz Butter, melted 300 g Butter, melted

6.3 oz 74% Elleanthus Bitter Couverture Coins 180 g 74% Elleanthus Bitter Couverture Coins (540074) (540074) Qty: 1

6.3 oz Egg white 180 g Egg white

3.5 oz All-purpose flour 100 g All-purpose flour

Directions

In a stand mixer fitted with a whip attachment, combine the sugars and salt with the yolks whip on medium speed until full volume. In a separate bowl, combine the melted the butter with the chocolate. In a second stand mixer fitted with a whip attachment, whip the egg whites to stiff peaks. Fold the melted chocolate mixture into the yolks, fold in the sifted flour then the egg whites. Spread evenly on a half sheet pan and bake at 320ºF/160ºC for 10-15 minutes or until completely set.

2Peanut Butter Cream

Ingredients

42.3 oz Heavy cream 1200 g Heavy cream

4.2 oz Crème Brûlée (1 Box: 6 Bags) 120 g Crème Brûlée (1 Box: 6 Bags) (504108) (504108) Qty: 1

6.3 oz Peanut butter 180 g Peanut butter

Directions

Combine the Zürimix and heavy cream in a pot; bring the mixture to a rolling boil while stirring constantly. Stir in the peanut butter. Pour into the Silikomart Globe Mold (591071). Freeze.

3Garnet Chocolate Mousse

Ingredients

0.4 oz Sheet Gelatin Gold (500 sheets) 12 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

27.9 oz Whole milk 792 g Whole milk

12.3 oz Egg yolk 347 g Egg yolk

1.8 oz Granulated sugar 51 g Granulated sugar

13.5 oz Garnet 63% Dark Couverture Coins 383 g Garnet 63% Dark Couverture Coins (500563) (500563) Qty: 1

32.4 oz Heavy cream, Whipped 920 g Heavy cream, Whipped

Directions

Bloom the gelatin cold water; squeeze out water and set aside. In a sauce pan bring the milk to a boil, combine the egg yolks and sugar temper in the milk mixture. Cook over medium heat, stirring constantly till 180ºF/82ºC. Strain over the chocolate then stir in the gelatin. Fold in the whipped cream. Pipe the mousse half way into the bottom of the Slikomart Stone Mold (591070); press inside the Peanut Butter Crème insert scrape off excess; cut the Onyx73% Brownie into 3 inch circles place on mousse and freeze.

4Vanilla Chantilly Cream

Ingredients

0.7 oz Pure Tahitian Vanilla Bean Extract 20 g Pure Tahitian Vanilla Bean Extract (596103) (596103) Qty: 1

30.7 oz Heavy cream 871 g Heavy cream

10.2 oz Granulated sugar 290 g Granulated sugar

Directions

Combine the ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whip until medium peaks form.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Dairy
Cocoa
Nuts
Others

Texture Profile

Soft
Others
Smooth
Light
Dense
Chewy

Temperature Profile

Cold
Room Temperature