Raspberry Rose Petit Gateau

Steps

Ingredients

Chocolate sweet crust pastry


  1. Combine icing sugar, flour, and salt in a mixing bowl.
  2. Rub in the butter to create fine breadcrumbs.
  3. Add in the vanilla bean paste and egg. Mix well until a dough forms
  4. Portion into 2 doughs and roll in between 2 sheets of baking paper to the thickness of 2mm.
  5. Freeze until firm.
  6. Preheat oven to 130ºc, fan force.
  7. Peel off both sides of the paper of the chocolate sheet.
  8. Using a oval cutter, cut out the sable bases and place onto a tray lined with perforated silicone mat and bake for 30 minutes or until cooked.
  9. Cool down and set aside. 


Raspberry Gelee

  1.  Combine the puree and water into sauce pot and bring to a simmer.
  2. Mean while combine the sugar and pectin nh. Gradually whisk into the puree mix and bring to a boil. Once boiled, boil for 3 minutes.
  3. Add in the lemon juice and take off the heat. Pour onto a square tin 18cmx18cm lined with glad wrap. Fill until 1cm thick. Freeze until set


Raspberry Rose Curd


  1.  Place the raspberry puree into saucepan and heat over medium to low heat.
  2. Whisk together the sugar, yolks and whole egg until frothy. Temper in the hot raspberry puree and place back onto the heat. Cook to an anglaise 72°c. Remove from the heat and add in the bloomed gelatine and mix until well combined. Add in the butter a cube at a time, emulsifying using a stick blender. Blend until well combined.
  3. Lastly add in the rose water to taste and salt. Only add enough rose water for a subtle rose flavour.
  4. Pour mixture on top of the set raspberry gelee 1cm thick and freeze until firm.
  5. Remove from the tin and cut into 10cmx0.8cm strips. Set aside in the freezer.


Dark Chocolate Mousse


  1. Combine thickened cream (A) and water in a saucepan over medium to low heat, bring to a simmer.
  2. Combine the chocolates and salt in a separate bowl.
  3. Remove cream off the heat and add in the gelatine solution. Pour hot mix over chocolates.
  4. Mix until well combined. Emulsify using a stick blender.
  5. Pour the choc mixture over the whipped cream in 3 stages, folding well after each addition.
  6. Pour mix into a piping bag and pipe into fashion eclair 80 silicon mould by Silikomart.
  7. Submerge frozen raspberry insert and cover with more mousse and swipe off excess. Place into the freezer until frozen.
  8. De-mould and keep frozen.


Chocolate Cocoa Butter Coating


  1. Combine dark chocolate and cocoa butter in a microwave safe bowl. Melt in the microwave in 30 sec bursts and repeat until completely melted.
  2. Using a stick blender, blend until well combined. Pass through a sieve, keep warm.


Red Shimmer Glaze


  1. Place the water, sugar and glucose syrup into a large pot over medium to low heat.
  2. Heat until the sugar is completely dissolved and the mixture is clear.
  3. Heat the condensed milk in the microwave until warm. Add in the condensed milk into the sugar syrup and add in the bloomed gelatine.
  4. Add in the milk chocolate and using a stick blender, emulsify until smooth. Add colourings and gold dust and emulsify until well combined. Strain.
  5. Pour mixture into containers and cover surface with go between. Store in the freezer or store in fridge for immediate use.
  6. To use: Heat the glaze in the microwave in 30 sec burst, until the mixture has reached 30°c. Do not over heat. Emulsify if required to remove any air pockets.


Assembly


  1. Dip the frozen chocolate mousse into the dark chocolate cocoa butter coating, drip off any excess.
  2. Place the coated mousses onto a wire rack with a baking tray underneath.
  3. Pipe a small line of glucose syrup on top of the baked oval bases.
  4. Glaze the coated mousses and allow the excess glaze to drip off. Carefully transfer the glazed mousse onto the baked oval bases.
  5. Garnish with a sprinkle of rose petals and a dot of edible gold leaf. Allow to defrost in the fridge for 4- 5hrs. Enjoy!
Chocolate Sweet crust pastry

150g Unsalted butter, room temperature

100g Icing sugar

1 Egg

215g Plain flour

35g Cocoa powder

3g Salt

1 tsp Vanilla bean paste


Raspberry Gelee

210g Raspberry puree

40g Water

100g Caster sugar

4g Pectin Nh

30g Lemon juice


Raspberry rose curd

50g Egg yolk

70g Whole egg

50g Caster sugar

170g Raspberry puree

1 Gold Leaf gelatine, bloomed

70g Unsalted Butter, room temperature

8g Rose water

2g Salt


Dark chocolate mousse

120g Thickened Cream (A)

30g Water

90g 54% Dark chocolate

90g Milk Chocoalte

240g Thickened Cream, Semi Whipped (B)

2g Salt


Chocolate cocoa butter coating

400g 54% Dark chocolate

200g Cocoa butter


Red Shimmer Glaze

75g Water

145g Caster sugar

145g Glucose syrup

95g Condensed Milk

7 Gold leaf gelatine, bloomed

145g Milk chocolate

6g Red food gel colouring

2g shimmer powder


Garnish

50g Dried rose petals

10-15 Freeze dried whole raspberries or fresh raspberries