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–+ servings

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.
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Prep Time 1 hour
Cook Time 30 minutes
Freezing time 12 hours
Rezultat -20 -30 small cakes, depending on the size of your moulds

Ingrediente
 

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
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