HAZEL
PETIT GATEAUX
RECIPE BY
KIRSTEN TIBBALLS
Touches of orange and vanilla uplift the chocolate flavours of this petit gateaux.
Swap the puffed rice to gluten free and make this a guilt free delight!
INTERMEDIATE
CHOCOLATE GLAZE
CHOCOLATE MOUSSE
VANILLA CREAM
180 MINS
CRUNCH
CHOCOLATE PAIN DE GENE
MAKES 9
CHOCOLATE PAIN DE GENE
METHOD
INGREDIENTS
Preheat the oven to 165°C. Place the marzipan (almond
220g (7.76oz) almond paste/marzipan paste) and sugar in the bowl of a stand mixer fitted with a
60g (2.12oz) caster (superfine) sugar paddle attachment. Beat well on a medium to low speed to
25g (0.88oz) egg yolks combine. While mixing, slowly add the egg yolks, followed
120g (4.23oz) whole eggs by the zest. Break up the remaining eggs in a bowl with a
1 orange, zested spatula. Continue mixing and very slowly add in the
1g (0.04oz) salt remaining eggs, regularly scraping down the sides. Please
28g (0.99oz) Callebaut cocoa powder, sifted note, if the eggs and yolks are added too quickly, lumps will
1g (0.04oz) baking powder, sifted develop and cannot be removed. When the eggs are fully
45g (1.59oz) unsalted butter incorporated, add the salt. Stop mixing, and using a spatula,
EQUIPMENT
gently fold in the sieved cocoa powder and baking powder
by hand until just combined. Add a small amount of the
stand mixer almond paste mixture to a bowl with the melted butter
spatula and whisk until well combined - this will make it easier to
Demarle half Flexipat incorporate the butter into the ingredients. Fold this into
large angled palette knife the remaining almond paste mixture to combine. Spread
the mixture onto a half Flexipat or a tray lined with baking
paper. Angle the palette knife as you spread it out. Bake at
160°C for approximately 15 minutes or until cooked. When
you touch the cake it should bounce back slightly.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
VANILLA CREAM
METHOD
INGREDIENTS
Soak the gelatine in a bowl of chilled water until it becomes
5g (0.18oz) gold gelatine sheets soft and pliable. Bring the cream and cut and scraped
380g (13.4oz) fresh cream 35% fat vanilla beans to a boil in a saucepan. Place the sugar and
2 Heilala vanilla beans, cut and scraped egg yolks in a bowl and whisk together by hand until
90g (3.17oz) egg yolks combined. Pour the hot cream over the sugar and yolks and
75g (2.65oz) caster (superfine) sugar combine with a whisk. Return the mixture into the same
saucepan and cook to 80°C, stirring slowly on a low heat.
EQUIPMENT
Add in the drained gelatine and mix with a spatula before
straining the mixture into a bowl. Transfer the mixture into a
whisk
depositor and pour it into each crevice of the silicon mould.
digital thermometer
Freeze for 2-3 hours in a domestic freezer or 30 minutes
spatula
in a blast freezer. The cream can be stored for 6 weeks in a
depositor
domestic freezer or 3 months in a blast freezer.
Silikomart Globe Silicon Mould
CARAMELISED PUFFED RICE
INGREDIENTS METHOD
50g (1.76oz) caster (superfine) sugar Bring the sugar and water to 114°C in a saucepan. Remove
15g (0.53oz) water from the heat and add the puffed rice. Stir until the sugar
50g (1.76oz) puffed rice has recrystallised then return to the heat and continue to
2g (0.07oz) unsalted butter stir until the sugar caramelises to an even colour. Add the
butter and stir until combined. Spread the mixture onto
a Silpat mat or a sheet of baking paper and allow to cool.
EQUIPMENT
Once cool, weigh out 30g for this recipe. You can store the
digital thermometer remaining amount in the freezer for another recipe.
spatula
Demarle Silpat mat (half) or baking NOTE
paper You will have leftover caramelised puffed rice because it is
very difficult to make in small quantities. This can be stored
in the freezer and utilised in another recipe.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
CRUNCH
METHOD
INGREDIENTS
Melt the couverture, praline paste and hazelnut paste
100g (3.53oz) Callebaut 823NV milk together in a bowl to 45°C and combine with a spatula. Pour
couverture 33.6% onto a stone surface and work on the surface with a scraper
150g (5.29oz) almond praline paste until it cools to 27°C to crystallise ( see our online video
15g (0.53oz) pure hazelnut paste for instructions). Scrape the mixture back into a clean bowl
30g (1.06oz) caramelised puffed rice (recipe but ensure it is not the same bowl as it will untemper it.
above) Mix through the caramelised puffed rice and finely diced
30g (1.06oz) candied orange fillets candied orange.
EQUIPMENT When the pain de gene has cooled, remove the flexipat and
flip the cake over onto a lined tray. Scrape the surface of the
spatula cake with a serrated knife to ensure it is smooth and to stop
large metal scraper it from separating later. Spread the puffed rice on top of the
large serrated knife cake using a palette knife and leave to set at room
large angled palette knife temperature before cutting.
SUBSTITUTE
7.5g (0.26oz) almond praline paste {for}
15g (0.53oz) pure hazelnut paste
SUBSTITUTE
150g (5.29oz) hazelnut praline paste {for}
150g (5.29oz) almond praline paste
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE MOUSSE
METHOD
INGREDIENTS
Place the chilled cream in the bowl of a stand mixer and
200g (7.05oz) fresh cream 35% fat, chilled semi-whip it. Soak the gelatine in a bowl of chilled water
4g (0.14oz) gold gelatine sheets until it becomes soft and pliable. Whisk the egg yolks and
80g (2.82oz) egg yolks sugar by hand in a bowl to combine. Place the couverture
175g (6.17oz) caster (superfine) sugar in a separate bowl. Boil the milk in a saucepan then remove
100g (3.53oz) full cream milk from the heat and pour over the beaten egg yolk mixture.
QS salt Combine with a whisk and return the mixture to the
130g (4.59oz) Callebaut Sao Thome saucepan. Cook on a low heat, stirring continuously with a
couverture 70% spatula, until the mixture reaches 80°C. Remove from the
30g (1.06oz) Callebaut 823NV milk heat and mix in the salt. Add the drained gelatine and mix
couverture 33.6% to combine. Strain the anglaise over the chocolate in the
bowl and whisk until the chocolate has melted. Allow to
cool.
EQUIPMENT
While the mousse is cooling, cut the crunchy pain de gene
stand mixer using a 45mm round cutter. Remove the semi-whipped
whisk cream from the fridge and fold in the cooled mousse until
spatula combined. Transfer the mixture to a piping bag and pipe
digital thermometer the mousse halfway into the mould. Spread the mousse up
sieve the sides of the mould with a teaspoon, this will eliminate
45mm round cutter any air bubbles. Unmould the frozen vanilla cream and
disposable piping bag place each one on top of the mousse. Add another layer of
Silikomart Bloom Silicon Mould chocolate mousse, leaving enough room for the crunchy
chocolate cake base. Place the pain de gene layer on top
of the mousse with the crunchy side down. Press it down
slightly and place it in the freezer for 6-7 hours or 24 hours
if possible. If using a blast freezer it will take 1 hour.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE GLAZE
METHOD
INGREDIENTS
Soak the gelatine in a bowl of chilled water until it becomes
10g (0.35oz) gold gelatine sheets soft and pliable. Bring the cream, water and sugar to a boil.
240g (8.47oz) fresh cream 35% fat Once it is boiling, add the cocoa powder and neutral glaze
50g (1.76oz) water (video) and return to a boil on a lower temperature. Once
250g (8.82oz) caster (superfine) sugar the neutral glaze has dissolved, strain the mixture into a
15g (0.53oz) Callebaut cocoa powder bowl. Add the pre-soaked and drained gelatine and mix with
100g (3.53oz) neutral glaze a spatula. Add the orange, bronze and white colours and
QS AmeriColor orange gel colour mix with a spatula. Transfer the mixture to a jug and emul-
QS AmeriColor white gel paste sify with a stick blender. Allow the glaze to cool to between
QS metallic bronze powder 31°C before using.
EQUIPMENT
sieve
spatula
jug
stick blender
digital thermometer
CHOCOLATE GARNISH
INGREDIENTS METHOD
QS Dutch-process cocoa powder Sprinkle some cocoa powder onto a sheet of plastic wrap
QS Callebaut Power couverture 41% and a sheet of baking paper. Meanwhile, scrunch up a
separate piece of baking paper and set aside. Temper the
EQUIPMENT couverture ( see our online video for instructions). Pour
a line of the tempered couverture on top of the cocoa
plastic wrap powder on the plastic wrap. Spread it out into a thin layer
baking paper in a square shape using a palette knife. Cover the chocolate
medium angled palette knife with a separate sheet of baking paper and place a tray on
top to keep it flat.
Repeat this process with the sheet of baking paper with
sprinkled cocoa powder: pour a line of tempered chocolate
on top of the cocoa powder and spread it out into a thin
layer with the palette knife. Level it out by holding down
one corner of the sheet and shaking it. When the
chocolate starts to dry and you can touch it without it
sticking to your finger, you can place a sheet of baking paper
on top followed by a tray. Finally, unscrunch the rolled-up
baking paper and repeat the process above. Leave at room
temperature until ready to use.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY
INGREDIENTS METHOD
QS chopped hazelnuts, for sprinkling Prepare a wire cooling grid in a tray with sides. Unmould
the frozen petit gateaux and place on top of the grid. Ensure
the glaze is at the correct temperature of 31°C and pour it
EQUIPMENT
over the petit gateaux, ensuring they are completely
covered with glaze. Allow the petit gateaux to sit until they
wire cooling grid
stop dripping. Place a skewer into the centre of the petit
tray with sides
gateaux and lift each one up to trim off the excess glaze on
knife
the base with a knife. Transfer the petit gateaux to a serving
skewer
plate. Push the skewer in slightly to remove it from the petit
gateaux, twisting it as you pull it out. Cover the hole with a
drop of glaze. Peel back the baking paper from the
garnishes we prepared and break them up into different
shapes and sizes. Place the garnishes on top of each petit
gateaux and finish with some chopped hazelnuts on top.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
