Espresso Petit Gateaux

Petit Gateaux and Entremets are most certainly my favorite desserts to whip up. The finesse, elegance and complexity in these sweeties are pure heaven. A petit gateaux is a miniature version of a entremet which is simply a french pastry that has several layers of different texture and flavor components.

Espresso Petit Gateaux
Layers of Praline Sponge, Hazelnut Nougatine, and Coffee and Milk Chocolate Chantilly. Enrobed in a Dark Chocolate Mousse and finished with a Caramel Coffee Glaze and Chocolate Garnishes.


Yield: 15 petit gateaux


Praline Sponge

Ingredients                                                                                          Metric
Egg Yolks                                                                                              80g
Egg Whites (fresh)                                                                                27g
Praline Paste                                                                                        108g
Corn Starch (sifted)                                                                               72g
Egg Whites (fresh, room temperature)                                                100g
Unsalted Butter (melted)                                                                       27g
Granulated Sugar                                                                                   80g

Method of Preparation

1. Preheat oven to 375^°F. 
2. Combine the egg yolks with the first amount of egg whites. 
3. Whip lightly then add  the praline paste. Continue whipping to full for an additional 3 minutes on medium-high speed. 
4. Fold in sifted cornstarch. 
5. Whip up the second amount of egg whites, gradually adding the sugar to form a stiff meringue. 
6. Fold 1/3 of the meringue into the egg/praline/cornstarch mixture.
7. Once incorporated fold in the remaining meringue, and then temper in the butter. 
8. Pour batter onto a half sheet pan lined with lightly sprayed parchment. Using an offeset spatula, spred the batter evenly. 
9. Bake until the cake springs back to the touch. Do not overbake!
10. While the cake is still warm, wrap in plastic wrap and freeze. 
11. Cut 30 rounds slightly smaller than your ring mold. If layers are uneven, be sure to trim the cake so each layer is 1/4 inch thick. 

Hazelnut Nougatine

Ingredients                                                                                       Metric
Unsalted Butter                                                                                   50g
Glucose                                                                                               40g
Confectioners' Sugar                                                                         100g
Pectin (use a micro scale)                                                                     2g
Cinnamon                                                                                          0.5g
Toasted Hazelnuts                                                                            135g

Method of Preparation

1. Preheat oven to 340°F.
2. Sift the dry ingredients. 
3. Lightly toast the hazelnuts and chop to small but chunky pieces. (1/4 size of hazelnut or smaller)
4. Melt the glucose and butter in a small pot and add the dry ingredients. 
5. Bring to a boil and add the chopped hazelnuts. 
6. Spread on parchment paper lined on a half sheet pan and bake until lightly but evenly browned. 
7. Remove from oven and allow to cool for a few seconds. Using a round cutter, cut into circles the same size as the cake, just slightly smaller than mold. 
8. Allow to cool. 

Coffee & Milk Chocolate Chantilly 

Ingredient                                                                                       Metric

Heavy Cream (35%)                                                                        240g

Coffee Beans                                                                                     28g

Glucose                                                                                             12g

Milk Chocolate                                                                                 85g

Method of Preparation

1. Boil the heavy cream and add the whole coffee beans. Remove from heat and cover with plastic wrap. Allow to steep for 15 minutes. 
2. Strain, reweigh the cream and return it to the original weight. 
3. Partially melt your milk chocolate. 
4. Add the glucose and heat to just before boiling, then pour over partially melted chocolate. 
5. Chill overnight. 
6. Using a ring cookie cutter, trace onto parchment circles slightly smaller than your mold. Flip paper over. 
7. Whip coffee chantilly mixture by hand to medium peak. (Do not overwhip as the cream will break). 
8. Using tip #803, pipe the chantilly over your circle template in a circular motion and freeze. 

Dark Chocolate Mousse

Ingredients                                                                                   Metric

Granulated Sugar                                                                           100g

Water                                                                                               65g

Egg Yolks                                                                                      100g

Gelatin Sheets                                                                           4 sheets

Dark Chocolate, melted (64% cocoa)                                           300g

Heavy Cream (35%)                                                                     540g

Method of Preparation

1. Bloom the sheet gelatin in ice water. 
2. Whip the heavy cream to a very soft peak. 
3. Melt the dark chocolate over a double boiler. 
4. Meanwhile, begin to whip the egg yolks in a mixer. 
5. Cook the sugar and water to 246F. Slowly pour sugar syrup into the yolks, and whip until the mixture begins to cool. 
6. Gently add melted gelatin and pour into the pate bomb mixture (yolks/sugar syrup).
7. Fold the melted chocolate into the pate bombe. This mixture should be between 90F and 100F. 
8. Using quick motions, fold 1/4 of softly whipped cream until the mixture is well combined. Fold in another 1/4 portion and mix until homogeneous. Finally fold in the last 1/2 of whipped cream. 
9. Place into a pastry bag and begin to assemble petit gateaux immediately. 

Caramel Coffee Glaze

Ingredients                                                                                    Metric

Heavy Cream (35%)                                                                       370g

Coffee Beans (coarsely chopped)                                                     40g

Granulated Sugar                                                                            220g

Glucose                                                                                             40g

Sheet Gelatin                                                                                      9g

White Chocolate                                                                             325g

Cold Glazing Gel                                                                           116g

Method of Preparation

1. Bloom gelatin in ice water. Wring out excess water. 
2. Boil heavy cream. Remove from heat and add the coffee, cover with plastic wrap and steep for 15 minutes .
3. Strain and reweigh the cream, returning to original weight and add the glucose. Warm.
4. Caramelize the granulated sugar using the dry method and bring to a medium-dark caramel. 
5. Slowly deglaze the caramel with the cream. 
6. Add the bloomed gelatin. 
7. Strain over white chocolate and emulsify being careful not to incorporate air. 
8. Add the cold glazing gel and emulsify with an immersion blender. 
9. Use glaze at 75F-80F. 
10. For marbelization, remove about 100g of the glaze and add a very small amount of melted, dark chocolate. 
11. Marbelization: Glaze the petit gateaux as usual, but immediately drizzle the darker chocolate colored glaze on top of the gateaux and begin spreading across petit gateaux using offset spatula. 
12. Tip: Add additional water as needed to adjust the consistency. If the glaze begins to look less shiny, heat to 90F. Cool back down to 80F then begin glazing again.

Caramelized Hazelnuts

Ingredients                                                                                    Metric

Granulated Sugar                                                                            30g

Water                                                                                              10g

Whole Hazelnuts                                                                          125g

Unsalted Butter                                                                                4g

Method of Preparation

1. Preheat the oven to 325F.
2. Lightly toast the hazelnuts on a parchment lined sheet pan, reserve warm. 
3. Cook the sugar and water in a sauce pot until the sugar is dissolved the syrup bubbles. 
4. Add the warm nuts all at once and toss them to coat over a medium-low heat. The sugar will crystallize on the outside of the nuts, but will eventually melt and caramelize. 
5. Continue to cook on low heat until sugar caramelizes.
6. After caramelization remove from heat and add the butter. 
7. Turn out onto parchment paper and separate the nuts using a fork. Cool completely. 

Assembly

Method of Preparation

1. Using a 2 inch petit gateaux ring, trace onto a cake board. 
2. Cut circle from cake board and shrink wrap plastic wrap to the board. 
3. Punch circle through cake ring and then line it with acetate. 
4. Begin layering with your nougatine place at the bottom. 
5. Layer a small layer of dark chocolate mousse (1/4 in thickness each mousse layer). 
6. Then place one layer of praline sponge and top off with more mousse. 
7. Next layer is your chantilly cream then cover with more mousse. 
8. Lastly add another layer of praline sponge and then fill the remaining space with dark chocolate mousse. 
9. Then freeze the petit gateaux until firm, cover with plastic wrap and freeze overnight until set.
10. To remove petit gateaux ring, use a torch and go around the outside of the ring once. Pop out the petit gateaux from the bottom cardboard base. 
11. Place on a cooling rack and freeze until glaze is ready. 
12. Begin glazing petit gateauxs. (see glaze recipe for marbelization)
13. Garnish with a chocolate piece, chocolate covered coffee bean or toasted hazelnut.