Gold, blood peach and apricot petits gateaux
- Level:
-
Medium
SABLÉ BASE
Ingredients: SABLÉ BASE
-
1.0 lbbutter
-
7.9 ozsugar
-
0.2 ozheilala vanilla paste
Preparation: SABLÉ BASE
Cream until fluffy.
Ingredients: SABLÉ BASE
-
1.4 lbcake flour
Preparation: SABLÉ BASE
Add.
Mix together. Roll out and bake.
GOLD CHOCOLATE MOUSSE
Ingredients: GOLD CHOCOLATE MOUSSE
-
1.1 lbmilk
-
2.8 ozcream
-
0.1 ozBourbon vanilla pod
Preparation: GOLD CHOCOLATE MOUSSE
Boil. Infuse for 1 hour. Re-heat.
Ingredients: GOLD CHOCOLATE MOUSSE
-
0.6 ozgelatin
Preparation: GOLD CHOCOLATE MOUSSE
Add.
Ingredients: GOLD CHOCOLATE MOUSSE
Preparation: GOLD CHOCOLATE MOUSSE
Pour over previous mixture.
Ingredients: GOLD CHOCOLATE MOUSSE
-
2.3 lbsemi-whipped cream 45%
Preparation: GOLD CHOCOLATE MOUSSE
Fold in between 25-30°C.
BLOOD PEACH JELLY
Ingredients: BLOOD PEACH JELLY
-
1.1 lbRavi fruit ruby peach puree
Preparation: BLOOD PEACH JELLY
Heat.
Ingredients: BLOOD PEACH JELLY
-
0.6 ozgelatin
Preparation: BLOOD PEACH JELLY
Add.
Pour into mould.
APRICOT CRÉMEUX
Ingredients: APRICOT CRÉMEUX
-
7.1 ozcream
-
5.3 ozRavi fruit ruby peach puree
Preparation: APRICOT CRÉMEUX
Bring to boil.
Ingredients: APRICOT CRÉMEUX
-
3.2 ozegg yolks
-
1.8 ozsugar
Preparation: APRICOT CRÉMEUX
Mix together.
Pour cream mixture onto egg-sugar mix. Cook to 83°C.
Ingredients: APRICOT CRÉMEUX
-
0.2 ozgelatin
Preparation: APRICOT CRÉMEUX
Add.
Pour into moulds.
GOLD GLAZE
Ingredients: GOLD GLAZE
-
2.0 lbsugar
-
13.2 ozwater
-
2.0 lbglucose
Preparation: GOLD GLAZE
Boil to 107°C.
Ingredients: GOLD GLAZE
-
1.1 lbcondensed milk
-
3.2 ozgelatin
Preparation: GOLD GLAZE
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.
Comments