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

MOJITO PETIT GATEAUX

RECIPE BY

ANTONIO BACHOUR

These vibrant petit gateaux are designed to impress, making them the perfect dinner party dessert.



INTERMEDIATE

MOJITO CREMEUX

LIME MOUSSE



120

MINS

MINT SPONGE

MAKES 6

MINT SPONGE INGREDIENTS

METHOD

137.5g (4.85oz) olive oil 15g (0.53oz) fresh mint 125g (4.41oz) whole eggs 250g (8.82oz) caster (superfine) sugar 250g (8.82oz) full cream milk 250g (8.82oz) plain (all purpose) flour

Mix the olive oil and fresh mint in a Thermomix or a blender then transfer to a bowl. Whip the eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment. Gradually add the milk then the olive oil mix and finally add the sifted flour. Pour onto a half tray and bake at 180°C for 10-12 minutes.

EQUIPMENT







Thermomix or blender stand mixer spatula Demarle half flexipan

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

MOJITO CREMEUX METHOD

INGREDIENTS

250g (8.82oz) heavy cream 3 egg yolks ½ Heilala vanilla bean 2.55g (0.09oz) gold gelatine sheets 185g (6.53oz) Callebaut W2 White Chocolate 28% 5g (0.18oz) fresh mint 17.5g (0.62oz) white rum EQUIPMENT









whisk digital thermometer strainer stick blender depositor globe silicon mould

To make the crème anglaise heat the cream and the split and scraped vanilla bean in a saucepan and whisk. In a separate bowl whisk the egg yolks. Soak the gelatine in ice water until softened, squeeze out the excess water and set aside. Pour some of the cream over the egg yolks and whisk. Remove the saucepan from the heat and pour the egg yolk and cream mixture into the saucepan. Return the saucepan to the heat and cook to 82°C. Remove the saucepan from the heat and add the gelatine, mixing to combine. Strain the crème anglaise over the chocolate and emulsify with a stick blender. Gradually add the mint, continuing to mix. Finally add the rum and mix again. Pour the mixture into the mould using a depositor and freeze until ready to use.

RUM GELATINE INGREDIENTS

METHOD

7.65g (0.27oz) gold gelatine sheets 75g (2.65oz) water 150g (5.29oz) caster (superfine) sugar 150g (5.29oz) white rum

Soak the gelatine in ice water until softened, squeeze out excess water and set aside. Heat the water and sugar in a saucepan and bring to a boil. Remove from the heat and add the gelatine. Mix to combine then transfer it to a bowl to cool to 28°C. Once it is cool, add the rum and mix. Pour the mixture into a flat mould using a depositor. Keep in the fridge until set.

EQUIPMENT

depositor

Demarle flexipan

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

NEUTRAL GLAZE INGREDIENTS

METHOD

250g (8.82oz) nappage 25g (0.88oz) water QS yellow Americolour food colour QS green Americolour food colour

Bring the nappage ( see our online video for instructions) and water to a boil. Transfer to a bowl and blend with a stick blender. Add a few drops of the colours and mix. Cover and keep in the fridge until needed. Glaze at 55°C.

EQUIPMENT

stick blender

digital thermometer

depositor

LIME MOUSSE INGREDIENTS

METHOD

5.1g (0.18oz) gold gelatine sheets 20g (0.71oz) caster (superfine) sugar 0.5g (0.02oz) pectin NH 125g (4.41oz) lime juice 250g (8.82oz) whipped cream 110g (3.88oz) meringue (recipe above) 113g (3.99oz) egg whites 93g (3.28oz) caster (superfine) sugar

Soak the gelatine in ice water until softened, squeeze out excess water and set aside. In the bowl of a stand mixer, whip the cold cream to soft peaks and place in the fridge until ready to use. Make a swiss meringue by mixing the egg and sugar in a bowl then cooking over a Bain-Marie to 60°C. Once it has reached 60°C, transfer the mixture to the bowl of a stand mixer and whip to medium peaks. Weigh out 100g of the meringue in a bowl.

EQUIPMENT

stand mixer

disposable piping bag

digital thermometer

Mix the pectin and sugar together in a bowl. In a saucepan, heat half of the lime juice to 40°C, add the pectin mixture and bring to a boil. Remove the saucepan from the heat, add the rest of the lime juice and gelatine then mix. Cool to 28-30°C in an ice bath. Remove the cream from the fridge and place into a bowl. Add the lime to the cream and mix to combine. Fold in the meringue then transfer to a piping bag. Pipe the mixture into the mould. Unmould the cremeux and place on top of the mousse, pressing down gently in the centre. Pipe another layer of mousse on top. Cut out the mint sponge and place it on top of the mousse. Place a sheet of baking paper on top of the mould and use a tray to press down on top of the gateaux. Place in the freezer.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

FINISHING INGREDIENTS

METHOD

QS desiccated coconut 1 lime, cut into segments QS fresh mint

Unmould the petit gateaux. Transfer the glaze to a depositor and glaze the petit gateaux. Use a palette knife and toothpick to remove the excess glaze then place onto the tray sprinkled with coconut. Cut cubes of rum jelly and place on top of the gateaux. Decorate with a lime wedge and a sprig of mint.

EQUIPMENT

depositor

large angled palette knife

toothpick

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.