PINEAPPLE & VANILLA
PETIT GATEAU
RECIPE BY
KIRSTEN TIBBALLS
A beautifully layered cake with varied textures and flavours of vanilla mousse,
sweet pineapple compote and an almond meringue base.
INTERMEDIATE
VANILLA MOUSSE
PINEAPPLE COMPOTE
70 MINS
ALMOND DACQUOISE
MAKES 12
ALMOND DACQUOISE
INGREDIENTS METHOD
45g (1.59oz) egg whites Prepare a tray by marking it with 60mm circles. Or mark
1g (0.04oz) cream of tartar onto a sheet of baking paper and turn it over. Place the egg
45g (1.59oz) caster sugar whites in a clean mixing bowl and whisk together with the
45g (1.59oz) icing sugar cream of tartar to a medium to firm peak and gradually
36g (1.27oz) almond meal add in the caster sugar. Continue whisking for a minute to
10g (0.35oz) plain flour dissolve the sugar.
icing sugar for dusting
Sift together icing sugar, almond meal and flour and fold by
EQUIPMENT hand into the meringue. Place in a piping bag with an 8mm
piping nozzle. Pipe individual discs onto your prepared tray
8mm piping nozzle using the stencil as a guide. Sift icing sugar on the top and
disposable piping bags bake at 160°C (320°F) for 10 to 12 minutes. Set aside to
perforated tray cool.
SUBSTITUTE
1g (0.04oz) cream of tartar {for}
1g (0.04.oz) vinegar (or)
1g (0.04 oz) salt (or)
1g (0.04oz) lemon juice
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
PINEAPPLE COMPOTE
INGREDIENTS METHOD
1/2 fresh pineapple Peel the pineapple and cut it into quarter’s length ways. Cut
60g (2.12oz) brown sugar off the firm section in the centre of each quarter and dice
1 teaspoon Heilala Vanilla Paste the pineapple into 5-10mm cubes. If using canned pineapple
4g (0.14oz) unsalted butter drain it well and dice in 5-10mm cubes.
50g (1.76oz) Ravifruit Pineapple Puree
2g (0.07oz) gold gelatine sheets Place the pineapple, brown sugar, vanilla and butter into a
frying pan and gently stir just until the pineapple becomes
EQUIPMENT tender but still holds its shape. Pre-soak the gelatine sheets
in a bowl of cold water. Once pliable add the gelatine into
FR024 petit fours silicon mould the diced pineapple. Add in the pineapple puree. Mix
gold gelatine sheets together and divide the mixture between 12 silicon shapes
Pavoni FRO24 moulds and freeze.
SUBSTITUTE
1/2 fresh pineapple {for}
250g (8.82oz) 1 can of pineapple pieces in natural juice
SUBSTITUTE
50g (1.76oz) Ravifruit pineapple puree {for}
50g (1.76oz) natural pineapple juice
VANILLA MOUSSE
INGREDIENTS METHOD
375g (13.23oz) fresh cream 35% fat Semi-whip the cream and set aside in the fridge. Prepare
375g (13.23oz) full cream milk 12 x 70mm, 40mm high rings by lining them with acetate.
2 vanilla beans Pre-soak the gelatine in a bowl of cold water. Boil the milk in
90g (3.17oz) egg yolks a saucepan with the cut and scraped vanilla beans. In a bowl
30g (1.06oz) caster sugar whisk the egg yolks and sugar together by hand. Pour the
13g (0.46oz) gold gelatine sheets boiled milk over the egg yolks and sugar. Place it back in the
saucepan and place it on a low heat while stirring continu-
100g (3.53oz) egg white ously when it reaches 80°C (180°F).
3g (0.11oz) cream of tartar
135g (4.76oz) caster Sugar Remove from the heat and strain it immediately and add in
pre-soaked gelatine. Place the anglaise on an ice bath and
cool it to 32°C (90°F). stirring it intermittently. (If it starts
to set, just re-heat it on a water bath.) Whisk the egg white
EQUIPMENT with the cream of tartar to a medium to firm peak and grad-
ually add in the caster sugar. Continue mixing for a minute
petit gateau 70mm x 40mm until the sugar dissolves. Add a small amount of the anglaise
gold gelatine sheets to the meringue and fold it through. Add in the remaining
anglaise and lastly fold through the cream.
SUBSTITUTE
13g (0.46oz) gold gelatine sheets {for}
78g (2.75oz) gelatine solution
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY
METHOD
Pipe the prepared vanilla mousse with a piping bag and a 12mm piping tube into the lined petit gateau rings
just over halfway. Spoon the mousse mixture up the side of the ring and place in the frozen pineapple centre.
Pipe additional mousse onto the pineapple centre, leaving space for the base. Place the dacquoise base on
each one and clean off the excess mousse around the edges. Place in the freezer for a minimum of 6 hours.
TULIP CURLS
INGREDIENTS METHOD
600g (21.16oz) Callebaut W2NV White 28% Temper the white chocolate following our video instructions
72g (2.54oz) grapeseed oil on tempering. Add in the grape seed oil and stir together.
Pour the mixture into a flat tray and leave at room tempera-
ture for at least 2 hours or until set. Using a 30mm round
cutter preferably poly carbonate or nylon. You can also use a
metal cutter turned upside down or an ice cream scoop.
Press the cutter down slightly as you slide it along the
EQUIPMENT
surface of the chocolate to create individual tulip curls. Set
them aside on a tray. You can store these in a container for
aluminium baking tray
weeks prior to using them below 22°C (70°F).
Chocolate melting tank
NOTE SUBSTITUTE
I have added 12% oil to the chocolate. 72g (2.54oz) grapeseed oil {for}
72g (2.54oz) hazelnut oil {or}
72g (2.54oz) olive oil
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
WHITE MARBLED COLLAR
INGREDIENTS METHOD
400g (14.11oz) Callebaut W2NV White 28% Place a piece of marble, granite or caesarstone in the freez-
er preferably overnight or for a few hours. Cut a cardboard
template using the diagram provided. You can make your own
EQUIPMENT
template by 240mm x 60mm. Take the acetate off each petit
gateau and place them back in the freezer. Temper the white
Chocolate melting tank
chocolate ( see our online video for instructions).
Take the stone out of the freezer at the last moment. Spread
NOTE
a thin layer of chocolate onto the frozen stone surface. Using
If the stone becomes too warm you will need to
your template cut out a strip of chocolate lift it up and wrap
place it in the freezer for 1-2 hours. The thicker
it immediately around the petit gateau. Leave the wrapped
the piece of stone the longer it will stay cold. I
cakes on the frozen stone for a minute before placing them on
am using marble that is 50mm thick. I can wrap
a display plate or cake board.
8 petit gateaux before it has go back into the
freezer.
ASSEMBLY
METHOD
To finish place the tulip curls on top of your petit gateau.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
