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Dark Chocolate Berry Petit Gateaux

These dark chocolate berry petit gateaux are perfectly sweet and airy, the best blend of dark chocolate and red fruits.
Servings :12 pieces
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 1 hour
Freezing 10 hours

Ingredients
  

Almond Sponge Cake

  • 220 g eggs
  • 125 g white granulated sugar
  • 50 g almond flour
  • 45 g all-purpose flour
  • 30 g cocoa powder
  • 18 g cornstarch
  • 2 g baking powder
  • 1 g salt
  • 30 g melted butter

Red Fruit Marmalade

  • 115 g raspberry puree
  • 115 g cherry/sour cherry puree
  • 40 g frozen raspberries
  • 40 g frozen cherries/sour cherries
  • 4 g NH pectin
  • 40 g granulated white sugar
  • 5 g lemon juice
  • 2 g gelatin + 12 g water

Dark Chocolate Mousse

  • 108 g dark chocolate 54%
  • 20 g dark chocolate 72%
  • 2.5 g gelatin + 15 g cold water
  • 120 g 3.5% fat milk
  • 5 g vanilla extract
  • 240 g heavy cream (lightly whipped)

Vanilla Flavored Whipped Ganache

  • 3 g gelatin + 18 g water
  • 390 g heavy cream
  • 1/2 vanilla pod
  • 110 g white chocolate

Glaze

  • 250 g dark chocolate 54%
  • 50 g grapeseed oil

Instructions
 

Almond Sponge Cake:

  • Combine the eggs and sugar and whip with a mixer until you get a firm foam, at least 5 minutes.
  • Meanwhile, mix almond flour, flour, cocoa, cornstarch, baking powder, and salt.
  • Fold the dry ingredients into the egg foam gently with a spatula.
  • Lastly, fold in the melted butter.
  • Spread the batter in a pan to a thickness of 1cm.
  • Bake at 180°C for 10-12 minutes or until pressing the cake lightly allows it to spring back to its original shape.
  • Cool and then cut out 4cm Ø discs.

Red Fruit Marmalade

  • Gently warm the fruit purees and fruits in a pan (approx. 40°C).
  • Mix the sugar with NH pectin.
  • Bloom the gelatin in cold water.
  • Pour the sugar-pectin mixture over the purees gradually, stirring constantly.
  • Bring to a boil and cook for 1-2 minutes.
  • Remove from heat and add the lemon juice and bloomed gelatin.
  • Divide evenly among the 12 cavities of the Silikomart Briochette molds (code SF035).
  • Freeze.

Dark Chocolate Mousse

  • Bloom the gelatin in water.
  • Combine milk, bloomed gelatin, and vanilla in a saucepan and heat.
  • Pour over the two chocolates and blend with a hand mixer.
  • Cool to 38-40°C, then gently fold in whipped cream.

Assembly

  • Pour mousse over frozen marmalade, leaving a bit of space for the sponge cake.
  • Place a sponge cake disc in molds, ensuring it is slightly smaller than the cavities' diameter.
  • Gently press the sponge to level the cake and freeze.

Vanilla Whipped Ganache

  • Bloom the gelatin in cold water.
  • Heat the cream with vanilla bean. Cover and let infuse for 10 minutes.
  • Melt the gelatin and combine with warm cream.
  • Strain everything over the chocolate.
  • Blend with a hand mixer.
  • Cover with plastic wrap touching the surface and refrigerate for at least 8 hours.

Glaze

  • Melt chocolate.
  • Add oil and cool to a maximum of 30°C before using.

Finishing

  • Remove the moulds from the freezer and carefully remove the pastries from the cavities.
  • Dip each cake (sides and base) in the glaze. Let the excess drip off.
  • Place on cardboard discs.
  • Whip the vanilla ganache with a hand mixer until firm.
  • Place in a piping bag fitted with your favorite pastry nozzle and decorate the pastries.
  • Garnish with maraschino cherries.

Equipment

  • Kitchen scale
  • Baking oven
  • Fridge
  • Freezer
  • Mixer
  • Whisk
  • Spatulas
  • Angled spatula
  • Baking paper
  • Bowls
  • Cooking stove
  • Cooking pots
  • Cake boards
Keyword Berry, Dark Chocolate, Raspberry, Vanilla, White chocolate