A delicious stack of rich chocolate mousse, fruity mango, and crunchy cookie, create an unbelievable dessert.
Chef Praveen Dhananjayan of The Grand America shared his recipe and his technique with a class of 80 participants at the Gygi Chocolate Extravaganza. He is a master of pastry and his passion for pastry shows in his desserts.
Making this petit gateau is a serious undertaking for a beginner. But, try making one component at a time. Figure out the Paillete feulletine and add it to some ice cream. Next, make the mango mousse. Slowly tackle each of the components until you’re ready to make the whole dessert!
CARAMEL CHOCOLATE MOUSSE Cook sugar, glucose, and water to a dark caramel. Remove from fire and cool it down to 120 degrees celsius. Whip egg yolks and add caramel to make a sabayon. Half melt chocolate. Boil the first part of the cream, add bloomed gelatin leaves to cream and the cream mix to the chocolate to make ganache. Fold the sabayon to ganache and 65% of the whipped cream to make a mousse. Pipe into molds and place frozen insert in the middle and finish off with the mousse. COCOA STREUSEL Scale all ingredients together in a mixing bowl. Mix well to form a soft dough. Rest it for 30 minutes in the refrigerator. Roll it down to 2mm thickness. Bake at 310 degrees F for 5 mins. CHOCOLATE GLAZE Bloom gelatin with some cold water. Scale condensed milk, dark chocolate, and gelatin leaves together. In a pot bring water, glucose, and sugar together to a boil. Add it to the chocolate and let it rest for 5 mins. Do not stir. Emulsify well using a hand blender and use it at 30-32 degrees C. MANGO CHOCOLATE CREMEUX Boil puree and heavy cream together. Scale sugar and egg yolks together in a bowl. Temper hot puree mix to the egg mix. Cook until 78 degrees C like creme anglaise. Remove from fire, add gelatin leaves. Pour the mix on the dark chocolate and emulsify. FEUILLETINE CRISP On a double boiler, melt white and milk chocolate together. Scale feuilletine with praline paste. Add melted chocolate and mix gently. Spread on a silat and roll it desired thickness and cut as needed. COCONUT DACQUOISE Make a meringue at soft peak stage with egg whites and caster sugar. Mix remaining ingredients together and fold in the meringue gently. Spread on a sheet tray and bake at 380 degree F for 14-15 minutes. PASSIONFRUIT MANGO INSERT Infuse passionfruit puree, mango puree, and vanilla bean pod together overnight. Strain next day and warm it in a pot. Mix pectin and sugar together and add it to the puree. Cook at boiling temperature for 2 minutes to activate the pectin. Remove from fire and add bloomed gelatin leaves and mango cubes. Cool it down to room temperature and fill in the insert molds. Place the coconut dacquoise on top and freeze. Cocolate Petite Gateau
(2 votes, average: 4.00 out of 5)
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Instructions
Ingredients and Tools
- Dark Chocolate
- Gelatin Leaves
- Almond Flour
- Cocoa Powder
- Glucose
- Mango Puree – available in-store only at Orson Gygi
- Feuilletine Wafers
- Praline Paste
- White Chocolate
- Milk Chocolate
- Coconut Desiccated
- Passionfruit Puree – available in-store only at Orson Gygi
- Vanilla Bean
Peter Weber
June 22, 2021 at 9:03 amI love the recipe but missing instructions on how to assemble?
Where does every part go?