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SUGAR & GLUTEN FREE CHOCOLATE RASPBERRY PETIT GATEAUX

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

2 Hour
0 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

35.3 oz CAKE MIXTURE SUGAR & GLUTEN FREE 1000 g CAKE MIXTURE SUGAR & GLUTEN FREE

46.6 oz RASPBERRY GELEE NO ADDED SUGAR 1320 g RASPBERRY GELEE NO ADDED SUGAR

73.0 oz CHOCOLATE MOUSSE LACTA 38% NO ADDED SUGAR 2070 g CHOCOLATE MOUSSE LACTA 38% NO ADDED SUGAR

54.0 oz MILK CHOCOLATE LACTA 38% CHANTILLY 1530 g MILK CHOCOLATE LACTA 38% CHANTILLY

0.0 n/a Cocoa Butter Velvet Spray - Red 0 n/a Cocoa Butter Velvet Spray - Red (586003) (586003) Qty: 1

Directions

Place a 60 x 40 cm (23.6 x 15.7 in) frame on a tray. Place baked cake in the frame
Reserve 300 gram (10.6 oz) of the raspberry gelée on the side for later
Pour remaining raspberry gelée before it sets onto the cake layer. Set
Add chocolate mousse over set raspberry gelée layer
Freeze completely. Spray red velvet cocoa butter and cut framed dessert into 40 bars
Semi whip the chantilly and pipe into each bar. Use a melon baller to make an indent into the piped chantilly
Blend reserved raspberry gelée till smooth and pipe into the indents

1CAKE MIXTURE SUGAR & GLUTEN FREE

Ingredients

6.7 oz Butter 189 g Butter

10.6 oz Couverture Dark Bar, Supremo 62 %, sugar free, 10Kg 300 g Couverture Dark Bar, Supremo 62 %, sugar free, 10Kg (750005) (750005) Qty: 1

12.8 oz Egg, whole, pasteurized 800 g Egg, whole, pasteurized

9.2 oz Maltitol Powder, 700g 260 g Maltitol Powder, 700g (672008) (672008) Qty: 1

8.5 oz Hazelnut Flour 240 g Hazelnut Flour (018042) (018042) Qty: 1

Directions

Whip the soft butter and add the melted couverture
Whisk whole eggs with Maltitol till creating volume
Fold in the egg mixture together with the hazelnut into the butter couverture mass
Place the batter onto a silicone mat 40 x 60 cm (15.7 x 23.6 in) and bake in a deck oven at 200°C/392°F for 35-40 min

2RASPBERRY GELEE NO ADDED SUGAR

Ingredients

3.2 oz Raspberry Puree 1000 g Raspberry Puree (583126) (583126) Qty: 1

8.8 oz Maltitol Powder, 700g 250 g Maltitol Powder, 700g (672008) (672008) Qty: 1

1.1 oz Fruit Pectin, 500g 32 g Fruit Pectin, 500g (672155) (672155) Qty: 1

1.5 oz GELATIN MIX SOLUTION 42 g GELATIN MIX SOLUTION

Directions

Boil the raspberry puree, Maltitol and pectin. Add gelatin mixture and combine

3CHOCOLATE MOUSSE LACTA 38% NO ADDED SUGAR

Ingredients

7.1 oz Heavy cream 200 g Heavy cream

7.1 oz Whole milk 200 g Whole milk

4.2 oz Egg yolk 120 g Egg yolk

12.8 oz Couverture Milk Bar, Lacta 38%,Lactose free, NAS, 10Kg 800 g Couverture Milk Bar, Lacta 38%,Lactose free, NAS, 10Kg (750004) (750004) Qty: 1

8.0 oz Heavy cream 700 g Heavy cream

1.8 oz GELATIN MIX SOLUTION 52 g GELATIN MIX SOLUTION

Directions

Heat heavy cream, milk and egg yolks
Pour over melted couverture and mix to combine
Cool mixture
Slowly add whipped heavy cream in stages

4MILK CHOCOLATE LACTA 38% CHANTILLY

Ingredients

5.0 oz Heavy cream 1050 g Heavy cream

1.0 oz Couverture Milk Bar, Lacta 38%,Lactose free, NAS, 10Kg 480 g Couverture Milk Bar, Lacta 38%,Lactose free, NAS, 10Kg (750004) (750004) Qty: 1

Directions

Bring the cream to a boil and pour over the couverture. Blend with a blender. Leave to set overnight. Whip as for cream

SUGAR & GLUTEN FREE CHOCOLATE RASPBERRY PETIT GATEAUX

Assembly

Ingredients

Directions

1CAKE MIXTURE SUGAR & GLUTEN FREE

Ingredients

Directions

2RASPBERRY GELEE NO ADDED SUGAR

Ingredients

Directions

3CHOCOLATE MOUSSE LACTA 38% NO ADDED SUGAR

Ingredients

Directions

4MILK CHOCOLATE LACTA 38% CHANTILLY

Ingredients

Directions

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