CHOCOLATE

PETIT GATEAUX
 RECIPE BY

KIRSTEN TIBBALLS

With layers of chocolate goodness, this petit gateaux is an indulgent cake that'll hit
the spot of any chocolate lover.

ADVANCED


GARNISH

GLAZE
MILK CHOCOLATE CREMEUX
CHOCOLATE MOUSSE
240 MINS
CHOCOLATE DACQUOISE
MILK CHOCOLATE CREMEUX
CHOCOLATE MOUSSE
CHOCOLATE CAKE

MAKES 27 PETIT GATEAUX

OR 6 ENTREMETS

CHOCOLATE CAKE

INGREDIENTS METHOD

162g (5.71oz) brown sugar Place the brown sugar, milk and diced butter in a saucepan.
111g (3.92oz) full cream milk When the butter has melted, sieve in the cocoa powder and
75g (2.65oz) unsalted butter, cubed bicarbonate of soda. Using a whisk, stir the mixture on a
30g (1.06oz) Callebaut Dutch-process cocoa medium-low heat until it is smooth (don't boil the mixture).
powder Transfer the mixture to the bowl of a stand mixer and whisk
0.6g (0.02oz) bicarbonate of soda it gently to slightly cool it.
117g (4.13oz) plain (all purpose) flour
3g (0.11oz) baking powder In a separate bowl, mix together the sifted flour, baking
3g (0.11oz) salt powder and salt before adding it to the liquid base above.
108g (3.81oz) whole eggs Gradually add the eggs which are slightly broken up and
whisk on the stand mixer until fully combined and the
mixture is smooth. Pour the mixture into a Flexipat and
EQUIPMENT spread it out evenly with a palette knife. Bake at 170°C for
8 -10 minutes. Allow to cool then place in the freezer.
whisk
sieve
stand mixer
spatula
Demarle 3/4 Flexipat
large angled palette knife
3/4 aluminium baking tray

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE DACQUOISE

INGREDIENTS METHOD

192g (6.77oz) egg whites, room temperature Whisk the egg whites and cream of tartar together in the
pinch of cream of tartar bowl of a stand mixer fitted with a whisk attachment,
110g (3.88oz) caster (superfine) sugar increasing the speed as you go. Once it reaches a medium
68g (2.4oz) almond meal peak, gradually add in the caster sugar. Continue
68g (2.4oz) hazelnut meal whisking for about one minute until all the sugar has
106g (3.74oz) icing (confectioners') sugar dissolved. Remove from the stand mixer and transfer the
34g (1.2oz) plain (all purpose) flour meringue to a clean bowl. Sieve all the dry ingredients and
26g (0.92oz) Callebaut Dutch-process cocoa gradually fold them through the meringue until the
powder ingredients are fully incorporated.
QS glucose or melted chocolate, for securing
the frames Prepare 2 frames by sticking them together with melted
chocolate or glucose. Place the frames on top of a Silpat
mat on a baking tray. Spread the dacquoise mixture into
EQUIPMENT the frames and level it off with a palette knife. Use a biscuit
knife or a ruler to smooth the top surface until you have an
stand mixer even layer. Remove the plastic frames and bake at 170°C for
spatula approximately 10 minutes. Allow to cool then place in the
Demarle Silpat mat (full) freezer.
2 large plastic frames
full size aluminium baking tray Remove the chocolate cake and chocolate dacquoise from
medium angled palette knife the freezer and trim them to the correct size, using the
biscuit knife frames as a guide. You can freeze this excess cake for
another recipe. Return the dacquoise and cake to the
freezer until required.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE MOUSSE
METHOD
INGREDIENTS
Semi-whip the cream (A) in the bowl of a stand mixer and
203g (7.16oz) fresh cream (A), semi whipped keep in the fridge. Pre-soak the gelatine sheets in a bowl of
5g (0.18oz) gold gelatine sheets cold water. Heat the glucose and add it to a saucepan with
49g (1.73oz) liquid glucose the inverted sugar. Bring this to a boil and when it reaches
126g (4.44oz) full cream milk 110°C, start whisking the egg whites and cream of tartar in
126g (4.44oz) fresh cream (B) the bowl of a stand mixer. When the sugar syrup reaches
56g (1.98oz) egg whites 117-118°C, pour it into the egg white mixture, ensuring it
210g (7.41oz) Callebaut Ecuador Origin runs down the side of the bowl and doesn’t hit the whisk.
Couverture 70% Whisk until the Italian meringue cools down slightly then
147g (5.19oz) egg yolks set aside.
2g (0.07oz) cream of tartar
49g (1.73oz) inverted sugar To create the anglaise, bring the cream (B) and milk to a boil
QS glucose or melted chocolate, for securing in saucepan. Pour the boiling mixture over the egg yolks
the frames which have been placed in a bowl. Mix together with a
spatula then return the mixture to the same saucepan. Heat
EQUIPMENT this to 80°C, stirring continuously, then strain it over the
couverture in a bowl. Whisk together by hand until all the
digital thermometer chocolate has melted. Add in the pre-soaked gelatine and
stand mixer whisk again.
spatula
sieve Prepare a Silpat mat on top of a baking tray. Remove the
whisk chocolate cake from the freezer and place it into 2 frames
12 large plastic frames on top of the Silpat mat. Place another 2 frames on top,
large plastic frames securing them with melted chocolate. Mix a small bit of the
biscuit knife Italian meringue into the chocolate anglaise before folding
through the remaining meringue. Allow to cool to 32-34°C
then fold through the semi-whipped cream. Place half of
this mixture on top of the chocolate cake, spreading it out
with a palette knife. Set the other half of mousse aside for
the next layer, ensuring it is at room temperature. Use a
biscuit knife to remove the excess mousse. Place into a
freezer for a least 1 hour before starting your chocolate
cremeux.

 SUBSTITUTE
70g (2.47oz) caster (superfine) sugar {for}
49g (1.73oz) inverted sugar

 NOTE
There are 2 layers of chocolate mousse in the petit gateaux,
so we must make them, apply them and do the chocolate
cremeux very quickly.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
MILK CHOCOLATE CREMEUX
INGREDIENTS METHOD

672g (23.7oz) fresh cream 35% fat Boil the cream in a saucepan. In a bowl, mix the egg yolks
216g (7.62oz) egg yolk and honey together by hand. Place the couverture and
72g (2.54oz) honey cocoa butter together into a separate bowl and place a
648g (22.86oz) Callebaut 841 Power milk sieve on top. Pour some of the boiling cream over the egg
couverture 41% yolk and honey mixture and combine before returning to
384g (13.55oz) Callebaut Mycryo cocoa the saucepan. Place the mixture on a low heat and while
butter stirring continuously, reheat the mixture to 80°C to produce
an anglaise. Strain the anglaise immediately over the
chocolate and cocoa butter in the bowl (if you let the
EQUIPMENT anglaise sit in the saucepan once it reaches 80°C it will
overcook) and whisk until all the chocolate has melted.
sieve
spatula Place another 2 frames on top of the frozen chocolate
digital thermometer mousse, securing with melted couverture, and pour some
whisk of the cremeux on top. Smooth it out with a palette knife.
large angled palette knife Scrape off the excess cremeux with a biscuit knife to
biscuit knife achieve a smooth layer. Remove the frozen dacquoise from
the freezer and place it on top of the cremeux. Place an
additional 2 frames on top of the dacquoise, secure with
melted chocolate and add another 2 frames so you add 4 in
total. Pour in the remaining chocolate mousse and spread
out with a palette knife. Scrape off the excess mousse with
a biscuit knife. Reserve the other half of the cremeux at
room temperature.

 SUBSTITUTE
72g (2.54oz) inverted sugar {for}
72g (2.54oz) honey

DARK CHOCOLATE GLAZE

INGREDIENTS METHOD

150g (5.29oz) fresh cream 35% fat Pre-soak the gelatine sheets in cold water. Add a small
75g (2.65oz) water amount of sugar to the cocoa powder and mix together
175g (6.17oz) caster (superfine) sugar to avoid lumps forming later. Bring the cream, water and
72g (2.54oz) Callebaut Dutch-process cocoa remaining sugar to a boil in a saucepan. Add the cocoa
powder powder and sugar mixture and whisk together until it comes
9.5g (0.34oz) gold gelatine sheets to a boil. Once it reaches a boil, lower the temperature and
continue whisking for approximately 3-4 minutes. Remove
from the heat and strain into a bowl. Add the gelatine to
EQUIPMENT
the hot mixture and stir until it completely melts. Cover the
bowl with plastic wrap touching the surface of the glaze.
whisk
Cool in the fridge overnight or for at least 4 hours before
sieve
glazing.

Remove the frozen petit gateaux from the fridge and place
an additional 2 frames on top. Gently reheat the remaining
cremeux and pour it over the frozen mousse then place in
the freezer.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
GARNISH

INGREDIENTS METHOD

Temper the white chocolate ( see our online video for

300g (10.58oz) Callebaut W2 white
instructions) and sieve in the yellow colouring. Mix well
chocolate 28% (A)
with a spatula until fully combined. Spread a thin layer of
1.5g (0.05oz) yellow oil soluble colour
the coloured chocolate onto a guitar sheet with a palette
300g (10.58oz) Callebaut W2 white
knife. Hold down one corner of the guitar sheet and shake it
chocolate 28% (B)
before the chocolate completely sets. When the chocolate
4g (0.14oz) red oil soluble colour
looks dull, cut it using the cutters. Place a piece of baking
300g (10.58oz) Callebaut 2815 dark
paper on top, followed by a baking tray to ensure they stay
couverture 58%
flat. Leave in the fridge for 3 minutes before bringing back
to room temperature or leave at room temperature for
EQUIPMENT more than 30 minutes.

sieve Repeat this process for the red colouring. Leave the
spatula garnishes on the guitar sheets until you are ready to use.
guitar sheet These garnishes can be created up to 3 months in advance.
piping nozzles
baking paper
half size aluminium baking tray
large angled palette knife

ASSEMBLY

EQUIPMENT METHOD

large flat palette knife Remove the petit gateaux from the freezer, ensuring it is
knife completely frozen. Before glazing, remove condensation
5 wheel dough cutter from the surface of the cake. Reheat the glaze to 38°C
with a stick blender. Pour the glaze over the cake, starting
from one end to the other. Use a large flat palette knife to
smooth the glaze over the surface of the cake. Trim the
ends off the petit gateaux with a warm knife. Mark 3.5cm x
9cm rectangles using a 5 wheel dough cutter, cleaning the
ends each time you use it. Slice the rectangles using a hot
and clean knife.

Decorate the individual petit gateaux with the garnishes,

placing the larger side in first.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.