Page 22 - NA_3_4_2009

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Assembly
1. Line 8 ring molds (2.5” x1.5”) with
strips of acetate.
2. Cut 16 disks of the flourless chocolate
cake – a bit smaller than the diameter
of the ring molds.
3. Place one disk on the bottom of each
ring mold. Pipe some of the mousse
on top.
Sprinkle some cracked nougatine on
top of the mousse. Layer another disk
of cake and finish with the mousse.
4. Level the tops with an offset spatula
and freeze the molds until completely
set.
5. Remove the ring molds and acetate
strip when frozen solid. Spray the tops
with dark chocolate spray.
6. Transfer the mousse cakes to the
refrigerator.
7. Cut acetate strips that are the height
and circumference of the ring molds.
Temper some dark couverture and
spread a thin layer on the acetate
strips. Wrap these around the gateaux
and let it set. Remove the acetate from
the chocolate just right before serving.
8. Decorate with nougatine tuiles,
tempered chocolate swirls, gold leaf
and caramel dots.
20 Pastry & Baking
North America
Regional Showcase
Chocolate and Cardamom Truffle Petits Gateaux
Pastry Chef, Stylist and Photographer
Cannelle-vanille.blogspot.com
Florida
Aran Goyoaga
Yield: 8 cakes
Flourless Chocolate Sponge
450g bittersweet chocolate, roughly
chopped
150g unsalted butter
5 large eggs, separated
1. Melt the chocolate and the butter
together over a double boiler. Remove
from heat and let it cool slightly.
2. Whip the egg yolks to ribbon stage.
Add the melted and cooled butter and
chocolate mixture and mix until
combined.
3. Whip the egg whites to medium peaks.
Fold a third of the whipped whites into
the chocolate base to lighten it. Add
the rest and fold gently until all the
egg whites have been incorporated into
the batter.
4. Pour the batter into a half sheet pan
lined with a silicon mat or parchment
paper and spread it evenly.
5. Bake at 190
º
C (375
º
F) for about 8
minutes.
Cardamom and Chocolate Truffle
Mousse
55g sugar
6 egg yolks
375g bittersweet chocolate
500ml heavy cream
2 tsp ground cardamom
1. Mix the sugar with a couple of
tablespoons of water in a small
saucepan. Cook to soft ball stage, about
116
º
C (241
º
F).
2. Whip the egg yolks to ribbon stage.
When the sugar reaches the desired
temp, pour the sugar syrup into the
bowl (keep the stream close to the side
of the bowl) and continue whipping.
Turn machine back to medium high
and whip the yolks until cooled.
3. Melt the chocolate in a double boiler
and let it cool slightly but we want it
warm.
4. Whip the heavy cream with the
ground cardamom to soft peaks. Add
the soft peak whipped cream to the
yolk base and fold gently.
5. Add the chocolate to the base and mix
until completely combined.
Nougatine Tuiles
150g fondant patissier
100g glucose
90g sliced blanched almonds
10g butter
1. Place the fondant and glucose in a
small saucepan. Cook to 180
º
C
(356
º
F).
2. Turn the heat off, add the almonds
and mix with a rubber spatula until
sugar coats almonds. Add the butter
and mix.
3. Pour the mixture onto a silicon mat,
spread it into a thin layer and let it
cool completely.
4. In a food processor, process the
nougatine into a fine powder. Place
this powder on a strainer and sprinkle
a thin layer of powder onto a sheet
pan lined with a silicon mat. Discard
the larger pieces.
5. Bake at 190
º
C (375
º
F) for a couple of
minutes until it starts to melt and
slightly turns color. Remove the sheet
pan from the oven, let it cool for 30
seconds to a minute and working
quickly, cut rectangles. Shape them in
a tuile pan.
6. We will use some of these crumbs
inside the mousse cakes as well.
7. Store in an airtight container away
from humidity.
Your Notes
Jupiter