Gold, blood peach and apricot petits gateaux

Created by

  • John Ralley & Steve Anderson - PASTRY CHEFS AT TEXTBOOK BOULANGERIE PATISSERIE
level 2

Recipe components

Used Callebaut products

SABLÉ BASE

IngredientsPreparation
  • 450g
    butter
  • 225g
    sugar
  • 5g
    heilala vanilla paste

Cream until fluffy.

  • 630g
    cake flour

Add.

Mix together. Roll out and bake.

GOLD CHOCOLATE MOUSSE

IngredientsPreparation
  • 480g
    milk
  • 80g
    cream
  • 2g
    Bourbon vanilla pod

Boil. Infuse for 1 hour. Re-heat.

  • 16g
    gelatin

Add.

Pour over previous mixture.

  • 1050g
    semi-whipped cream 45%

Fold in between 25-30°C.

BLOOD PEACH JELLY

IngredientsPreparation
  • 500g
    Ravi fruit ruby peach puree

Heat.

  • 16g
    gelatin

Add.

Pour into mould.

APRICOT CRÉMEUX

IngredientsPreparation
  • 200g
    cream
  • 150g
    Ravi fruit ruby peach puree

Bring to boil.

  • 90g
    egg yolks
  • 50g
    sugar

Mix together.

Pour cream mixture onto egg-sugar mix. Cook to 83°C.

  • 5g
    gelatin

Add.

Pour into moulds.

GOLD GLAZE

IngredientsPreparation
  • 900g
    sugar
  • 375g
    water
  • 900g
    glucose

Boil to 107°C.

  • 510g
    condensed milk
  • 90g
    gelatin

Add.

Pour on top of chocolate and emulsify. Use at 30°C.
 

FINISHING & PRESENTATION

Finish off with Callebaut® Cocoa Butter CB, Callebaut® Finest Belgian White Chocolate Recipe N° W2 and add colour with
Mona Lisa Power Flowers™ Orange and tempered Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD.