Chocolate Pumpkin Petit Gâteaux

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

3 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

15.9 oz Tarte au Chocolat 450 g Tarte au Chocolat

10.6 oz Pot de Creme 300 g Pot de Creme

16.9 oz Pumpkin Brulee 480 g Pumpkin Brulee

74.1 oz 2-Step Chocolate Mousse 2100 g 2-Step Chocolate Mousse

Cocoa Butter Velvet Spray - Orange as Needed Cocoa Butter Velvet Spray - Orange as Needed (586004) (586004) Qty: 1

Cocoa Butter Velvet Spray - Amethyst as Needed Cocoa Butter Velvet Spray - Amethyst as Needed (586072) (586072) Qty: 1

Cocoa Butter Velvet Spray - Green as Needed Cocoa Butter Velvet Spray - Green as Needed (586002) (586002) Qty: 1

Eyes Watching You Assortment, White Compound as Needed Eyes Watching You Assortment, White Compound as Needed (616973) (616973) Qty: 1

Directions

Allow Tarte au Chocolat to cool, cut out into 3inch circles.
Dispense Pot de Creme into the Silikomart Mini Muffin Mignon Mold (591061) and freeze. Dispense the Pumpkin Brulee on top of the frozen Pot de Crème and freeze.
Pipe the Chocolate Mousse half way up of a 3 inch round metal mold, press inside the duo chocolate/ pumpkin insert; pipe some more chocolate mousse inside to the top and press in the Tarte au Chocolate and freeze. Unmold and spray desired colors and add décor on top.

1Tarte au Chocolat

Ingredients

8.8 oz TARTE AU CHOCOLATE MIX, BOX, 5 KG 250 g TARTE AU CHOCOLATE MIX, BOX, 5 KG (633409) (633409) Qty: 1

3.5 oz Egg 100 g Egg

3.5 oz Vegetable oil 100 g Vegetable oil

Directions

Combine all ingredients in a mixer and mix on medium speed for 2 minutes. Spread evenly onto a sheet pan. Bake at 390˚F/200˚C for approximately 17 minutes. Cool completely and use as desired.

2Pot de Creme

Ingredients

12.8 oz Heavy cream 364 g Heavy cream

1.3 oz Pot De Crème Au Chocolat (1 Box: 6 Bags) 36 g Pot De Crème Au Chocolat (1 Box: 6 Bags) (504109) (504109) Qty: 1

Directions

In a saucepan, bring the heavy cream to a boil. Add the pot de crème mix and return the mixture to a boil, whisking constantly for 2 to 3 minutes. Dispense as desired.

3Pumpkin Brulee

Ingredients

1.5 oz Crème Brûlée (1 Box: 6 Bags) 42 g Crème Brûlée (1 Box: 6 Bags) (504108) (504108) Qty: 1

14.9 oz Heavy cream, Whipped 421 g Heavy cream, Whipped

0.6 oz Pumpkin Compound 17 g Pumpkin Compound (690006) (690006) Qty: 1

Directions

Bring the heavy cream to a boil in a saucepan. Whisk in the mix and bring the mixture back to a boil, while continuously stirring. Add the compound and stir to combine. Dispense into the Silikomart Flexi Mini Muffin Mold (591012). Freeze completely.

42-Step Chocolate Mousse

Ingredients

24.7 oz Dark Chocolate Mousse, 2-Step (1 Box: 6 Bags) 700 g Dark Chocolate Mousse, 2-Step (1 Box: 6 Bags) (504103) (504103) Qty: 1

24.7 oz Water 700 g Water

24.7 oz Heavy cream, whipped 700 g Heavy cream, whipped

Directions

In the bowl of a stand mixer, combine the dark chocolate mousse mix and water, whip on high speed for 3 to 5 minutes.
Fold in the whipped cream.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Cocoa
Others
Vanilla
Dairy

Texture Profile

Chewy
Others
Soft
Smooth
Light

Temperature Profile

Room Temperature
Cold