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Tropical Petit Gâteaux Recipe

This document provides recipes and instructions for assembling a tropical crémeux dessert in a frame. The crémeux is made with pineapple, mango, eggs, sugar and gelatin. An almond sablé is made with flour, butter, salt, sugar and almonds. The crémeux is layered in a frame and topped with a yoghurt cream made from yoghurt, cream, orange zest, lemon zest and gelatin. Chocolate plaquettes are placed on the sides. The layers are assembled in the frame with the crémeux on bottom, then the yoghurt cream, and the plaquettes on the sides.

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Mehdi Patissier
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© Attribution Non-Commercial (BY-NC)
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Download as PDF, TXT or read online on Scribd
2K views2 pages

Tropical Petit Gâteaux Recipe

This document provides recipes and instructions for assembling a tropical crémeux dessert in a frame. The crémeux is made with pineapple, mango, eggs, sugar and gelatin. An almond sablé is made with flour, butter, salt, sugar and almonds. The crémeux is layered in a frame and topped with a yoghurt cream made from yoghurt, cream, orange zest, lemon zest and gelatin. Chocolate plaquettes are placed on the sides. The layers are assembled in the frame with the crémeux on bottom, then the yoghurt cream, and the plaquettes on the sides.

Uploaded by

Mehdi Patissier
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Carabe

Petits Gteaux

Recipe for 1 Frame of 305 x 305 x 10 mm/ 12 x 12 x 0.4 inches

Recipe No.: PG20048

Tropical Crmeux
190 g 120 g 90 g 115 g 90 g 5g 225 g 6.11 oz 3.86 oz 2.89 oz 3.7 oz 2.89 oz 0.16 oz 7.23 oz pineapple pure, 10% added sugar mango pure, no added sugar pasteurized liquid egg yolk pasteurized liquid egg granulated sugar gelatine leaves butter unsalted

Almond Sabl
250 g 150 g 2g 95 g 35 g 55 g 8.04 oz 4.82 oz 0.06 oz 3.05 oz 1.13 oz 1.77 oz pastry flour type 400 butter salt powdered sugar almond powder fresh eggs

unsalted

Make a Crmeux with the ingredients. Spread into prepared Frames of 7.5 mm/ 0.3 inches high. Freeze.

Make a dough with the ingredients. Refrigerate. Roll the dough and cut into rectangles of 11 x 3 cm/ 4.3 x 1.2 inches. Bake at 180C/ 356F.

Yoghurt Cream
160 g 130 g 5.14 oz natural yoghurt 4.18 oz semi sour cream 15% orange zest of 1 piece lemon zest of 1 piece 0.19 oz gelatine leaves 3.22 oz Edelweiss 36%, Rondo 6.43 oz Pte Bombe Mixture 9 oz heavy cream 35% whipped

Chocolate Plaquettes
Grenada 38%, Rondo Spread a thin layer of Grenada 38% couverture onto a plastic sheet, let it crystallize. Cut into rectangles of 10 x 2 cm/ 3.9 x 0.8 inches.

6g 100 g 200 g 280 g

To assemble & decorate

Combine yoghurt, sour cream, orange and lemon zest and mix well. Stir in bloomed gelatine leaves and melted Edelweiss 36% couverture. Slowly add the Pte Bombe Mixture and gently combine. Fold in whipped heavy cream.

Layer the elements piling on Frames. Start with the frozen Tropical Crmeux, followed by a 7.5 mm/ 0.3 inches layer of Yoghurt Cream. Cut rectangles of 10 x 2 cm/ 3.9 x 0.8 inches. Place the frozen Tropical Crmeux-Yoghurt Cream rectangles laterally on the Almond Sabl bottom. Carefully fix the Chocolate Plaquettes on both sides. Decorate as desired.

www.felchlin.com

Carabe
Petits Gteaux

Basic recipe

Pte Bombe Mixture


120 g 50 g 120 g 70 g 3.86 oz 1.61 oz 3.86 oz 2.25 oz pasteurized liquid egg yolk pasteurized liquid egg granulated sugar water

Whip egg yolk and whole eggs until the mixture reaches the ribbon stage. Cook the granulated sugar and water to 121C/ 250F and slowly add to the eggs. Whip at medium speed to 35C/ 95F.

Felchlin Promotional Material


Quadro plate Frame 2.5 mm yellow Frame 5 mm green

Felchlin products
Art. no
CR29 CS84 VO07 VO08 VO09

Products
Grenada 38%, Rondo, milk-cream couverture, coins Edelweiss 36%, Rondo, white couverture, coins Quadro plate Frame 5 mm green Frame 2.5 mm yellow

www.felchlin.com

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