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Skill Level » Advanced

Chocolate Hazelnut Petits Gâteaux

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

3 Hour
0 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

38.9 oz Leopard Sponge 1104 g Leopard Sponge

50.4 oz Hazelnut Mousse 1430 g Hazelnut Mousse

20.3 oz 63% Chocolate Cremeux 576 g 63% Chocolate Cremeux

70.5 oz Red Glaze 2000 g Red Glaze

COUV 63% COINS DRK GARNET 13.2LB (6KG) as Needed, tempered COUV 63% COINS DRK GARNET 13.2LB (6KG) as Needed, tempered (500663) (500663) Qty: 1

Edible Gold Leaf Sheets as Needed Edible Gold Leaf Sheets as Needed (081001) (081001) Qty: 1

Directions

Make the 63% Chocolate Cremeux and dispense into the Silikomart Mini Half Sphere Mold (591004.) Freeze completely.
Make the Hazelnut Mousse and dispense into the Silikomart Half Sphere Mold (591003.) Place one frozen 63% Chocolate Cremeux mini half sphere into each cavity. Scrape off the excess mousse. Freeze completely.
Make the Red Glaze and cool to 90°F/ 32.2°C- 94°F/ 34.4°C. Remove the half spheres from the mold and place on a glazing rack. Glaze each one. Remove from the rack and place on desired serving plate/ board.
Make chocolate rings using the tempered 63% Garnet Couverture. Once they crystallize, place one ring around each glazed half sphere.
Cut circles of the Leopard Sponge out with a cutter and set decoratively next to the half sphere. Garnish with gold leaf.

1Leopard Sponge

Ingredients

6.2 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 175 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

6.2 oz Powdered sugar 175 g Powdered sugar

1.8 oz All-purpose flour 50 g All-purpose flour

8.8 oz Egg 250 g Egg

11.5 oz Egg white 325 g Egg white

2.8 oz Granulated sugar 80 g Granulated sugar

1.8 oz Butter, melted and cooled 50 g Butter, melted and cooled

PRINTED BAKING SHEET SAVANE, 40x60cm, 50PC as Needed PRINTED BAKING SHEET SAVANE, 40x60cm, 50PC as Needed (615353) (615353) Qty: 1

Directions

Combine the almond flour, powdered sugar, flour, and eggs together and whip on medium speed for about 3 minutes.
Make a meringue with the egg whites and sugar. Fold into the almond flour mixture.
Fold in the melted butter.
Spread the batter evenly on the baking transfer sheet. Bake at 390° F/ 200° C double panned for 6-8 minutes. Remove transfer while still warm.

2Hazelnut Mousse

Ingredients

4.0 oz Alaska-Express Neutral (1 Box: 5 Bags) 113 g Alaska-Express Neutral (1 Box: 5 Bags) (633001) (633001) Qty: 1

9.0 oz Water 255 g Water

3.0 oz Heavy cream, whipped 992 g Heavy cream, whipped

2.5 oz Hazelnut Paste 70 g Hazelnut Paste (633315) (633315) Qty: 1

Directions

In a bowl, whisk together the Alaska-Express Neutral (1 Box: 5 Bags) mix and the water. Fold in the whipped cream in two parts, and then fold in the hazelnut paste. .

363% Chocolate Cremeux

Ingredients

0.2 oz Sheet Gelatin, Gold 6 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

5.6 oz Whole milk 159 g Whole milk

5.8 oz Heavy cream 165 g Heavy cream

2.8 oz Egg yolk 80 g Egg yolk

1.1 oz Granulated sugar 32 g Granulated sugar

4.9 oz COUV 63% COINS DRK GARNET 13.2LB (6KG) 140 g COUV 63% COINS DRK GARNET 13.2LB (6KG) (500663) (500663) Qty: 1

Directions

Bloom the gelatin in cold water and set aside. Combine the milk and cream in a sauce pan and bring to a boil. Temper in the yolks and sugar, then cook the mixture until it reaches to185ºF/85ºC.
Add the bloomed gelatin and strain the mixture over the couverture coins. Incorporate mixture with an immersion blender.

4Red Glaze

Ingredients

10.1 oz Water 286 g Water

10.1 oz Neutral Coating 286 g Neutral Coating (607002) (607002) Qty: 1

0.1 oz Powder Color, Water Soluble - Red 1 g Powder Color, Water Soluble - Red (586029) (586029) Qty: 1

2.4 oz White Mirror Glaze, 5kg 1429 g White Mirror Glaze, 5kg (646005) (646005) Qty: 1

Directions

Combine the water and neutral coating in a saucepan and bring to a boil. Color the white mirror glaze with desired amount of red. Add the glaze and stir to incorporate. Allow to cool to 95°F/35°C.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Nuts
Dairy
Cocoa
Others

Texture Profile

Light
Soft
Smooth
Liquid

Temperature Profile

Cold