Petit Gateaux cu cirese si ciocolata

Monoportiile sunt o adaugire destul de recenta in portofoliul meu. Dar m-am indragostit iremediabil de minutiozitatea lor, de complexitatea fiecare mici prajituri in parte, de atentia pe care toate o necesita. E atata munca pentru fiecare prajitura si totusi atata satisfactie! Fiecare mica monoportie primeste atentie, de la montaj, pana la glazurare si aplicarea elementelor de decor.

Reteta de azi este de fapt un entremet in miniatura – entremet cu cirese si ciocolata. Straturi de confit de cirese, mousse de ciocolata si o baza crocanta ce tine loc de blat alcatuiesc o prajitura extrem de concentrata si intensa, ciocolatoasa, perfecta pentru gusturile ciocolatosilor si nu numai. Combinatia de arome e cumva clasica – cirese/visine si ciocolata – merge putin spre Black Forest – Padurea Neagra – celebrul tort pe care il iubim cu totii.

Petit gateau cu cirese si ciocolata

Olguta – Pastry Workshop

Aceste monoportii cu cirese si ciocolata iau forma unei cirese, astfel incat ne duc direct cu gandul la ce contin. Ele combina ciresele cu ciocolata neagra – o combinatie de gusturi clasica, absolut delicioasa!

Cook modeOpreste ecranul sa se inchida

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Rezultat –20 monoportii

Ingrediente

 

1x2x3x

Marmelada de cirese/visine:

• 300 g cirese/visine
• 120 g piure de cirese/visine
• 100 g zahar alb granulat
• 5 g pectina NH
• 4 g gelatina + 24g apa rece

Streusel cu migdale:

• 110 g migdale pudra
• 60 g faina alba 000
• 50 g zahar brun deschis
• 1 g sare
• 80 g unt rece

Baza crocanta:

• 150 g streusel cu migdale (reteta mai sus)
• 60 g orez expandat
• 90 g paillete feuilletine
• 150 g ciocolata cu lapte
• 70 g pasta de pralina

Mousse de ciocolata:

• 240 g lapte integral
• 140 g zahar alb granulat
• 90 g galbenus
• 6 g gelatina + 36g apa rece
• 500 g ciocolata neagra 70-75%
• 600 g smantana pentru frisca (spumata lejer)

Glazura oglinda:

• 75 g apa
• 150 g glucoza lichida
• 150 g zahar alb granulat
• 100 g lapte condensat indulcit
• 11 g gelatina + 66g apa rece
• 150 g ciocolata neagra 66%
• 0.5 g colorant rosu

Instructiuni

Marmelada de cirese/visine:

• Hidratati gelatina in apa rece.
• Amestecati zaharul cu pectina NH.
• Combinati ciresele/visinele cu piureul intr-un vas. Incalziti usor, apoi adaugati zaharul si pectina si gatiti 2 minute dupa ce da in clocot.
• Luati de pe foc si adaugati gelatina.
• Turnati in formele pentru insertie – semisfere.
• Congelati apoi uniti doua cate doua pentru a forma o bila.

Streusel cu migdale:

• Combinati toate ingredientele in robotul de bucatarie si procesati.
• Intindeti intr-o tava si coaceti la 160℃-170°C pentru 15-20 minute sau pana devine auriu.

Baza crocanta:

• Topiti ciocolata.
• Combinati paillete feuilletine cu restul ingredientelor intr-un bol. Adaugati ciocolata si omogenizati.
• Puneti cate o lingura intr-un inel metallic cu diametru putin mai mare decat prajitura in sine si presati usor.
• Dati la frigider pentru a se inchega.

Mousse de ciocolata:

• Hidratati gelatina cu apa rece.
• Topiti ciocolata.
• Incalziti laptele pana la punctul de fierbere..
• Amestecati galbenusul cu zaharul, apoi turnati laptele fierbinte si intoarceti amestecul pe foc. Gatiti pana atinge 82°C.
• Luati de pe foc, adaugati gelatina si strecurati peste ciocolata topita.
• Amestecati pana la omogenizare, apoi lasati sa vina la 25℃-30°C.
• Incorporati smantana batuta.
• Turnati putin mousse de ciocolata in fiecare cavitate a formei pe care o folositi.
• Asezati cu grija insertia si finisati cu mousse.
• Congelati.

Glazura oglinda:

• Hidratati gelatina in apa rece.
• Combinati glucoza, zaharul alb si apa intr-un vas si dati in clocot.
• Luati de pe foc si adaugati gelatina.
• Turnati peste ciocolata si lapte condensat intr-un vas cu peretii inalti.
• Adaugati colorantul si blenduiti pana obtineti o glazura omogena.
• Acoperiti cu folie alimentara si lasati sa se raceasca inainte de a folosi.
• Temperatura de lucru este 35℃-40°C.

Pentru a finisa prajitura:

• Scoateti ciresele din forma.
• Glazurati si asezati pe baza crocanta.
• Decorati cu o codita de ciocolata neagra.

Keyword Cherries, Dark chocolate, Mirror glaze

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

ENGLISH

Petit gateaux are a recent love of mine, but one that goes way back to when I started making entremets. They don’t always intertwine, but petit gateaux are surely just as complex and need just as much attention as any entremet or cake does. And I guess that is the reason why I love making these miniature cakes so much!!

I have made quite a few of them, but it all started with this cherry petit gateau consisting of cherry confit, chocolate mousse and a crunchy layer to arrange the gateau on. There is no sponge cake involved, it is basically just cream and crunchiness which is amazing if you ask me! I’m always up for mousse cakes, especially when there is chocolate involved. The dessert itself is not complex, but the final result is so impressive! The mix of flavors is a classic – cherries or sour cherries and chocolate – quite similar to the well known Black Forest which we all love.

Cherry Petit Gateau

Olguta – Pastry Workshop

This cherry petit gateau is one of a kind for sure! The structure impresses, but most of all the design is what gets the attention at firs, only to then discover a delicious mousse hiding a cherry marmalade.

Cook modeOpreste ecranul sa se inchida

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Freezing time 12 hours hrs

Rezultat –20 -30 small cakes, depending on the size of your moulds

Ingrediente

 

1x2x3x

Cherry marmalade:

• 300 g cherries
• 120 g cherry puree
• 100 g white sugar
• 5 g pectin NH
• 4 g gelatin + 20g water

Almond streusel:

• 110 g almond flour
• 60 g all-purpose flour
• 50 g brown sugar
• 1 g salt
• 80 g butter (cold)

Crunchy base:

• 150 g almond streusel (recipe above)
• 60 g puffed rice
• 90 g paillete feuilletine
• 150 g milk chocolate
• 70 g praline paste

Chocolate mousse:

• 240 g milk
• 120 g white sugar
• 90 g egg yolks
• 4 g gelatin + 20g water
• 500 g dark chocolate 60-70%
• 600 g heavy cream (whipped)

Mirror glaze:

• 75 g water
• 150 g glucose syrup
• 150 g white sugar
• 100 g condensed milk
• 11 g gelatin + 55g water
• 150 g dark chocolate 60-65%
• 1 g red food coloring

Instructiuni

Cherry marmalade:

• Bloom the gelatin in water.
• Combine the cherries and cherry puree in a pot and bring to 40C.
• Mix the sugar with pectin and add to the cherries.
• Cook for 2 minutes then remove from heat and add the gelatin.
• Pour into a half-sphere insert and freeze.
• Once frozen, glue two semi-spheres together to form a large sphere which will become the insert of our cherries later on. Keep in the freezer.

Almond streusel:

• Combine all the ingredients in a food processor and pulse until grainy.
• Spread on a baking sheet and bake at 160C just until golden brown.
• Leave to cool.

Crunchy base:

• Melt the chocolate and mix it with the praline.
• Add the rest of the ingredients and mix well.
• Spoon the mixture into small metallic rings that are a big bigger than the future petit gateau. Press well to obtain a compact layer. Leave to set in the fridge.

Chocolate mousse:

• Bloom the gelatin in water.
• Heat the milk in a pot.
• Combine the sugar and egg yolks and mix well. Pour the milk in a steady stream, then return to the pot and place back on heat. Cook until it reaches 82C.
• Remove from heat and stir in the gelatin, followed by the chocolate. Blend well.
• Allow to come to room temperature then add the heavy cream.
• Pour into your cherry moulds, adding the insert in the center.
• Freeze.

Mirror glaze:

• Bloom the gelatin in water.
• Combine the water, glucose and sugar in a pot and bring to a boil. Remove from heat and add the gelatin.
• Pour over the chocolate and condensed milk.
• Blend well, adding the food coloring.
• Allow to cool to 35-40C before using.

To finish the cakes:

• Remove from the moulds.
• Glaze the cakes and place them on top of the crunchy base.
• Decorate with a dark chocolate stem.
• Keep in the fridge.

Keyword Cherries, Dark chocolate

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!