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This document provides a recipe for petit gateaux that includes several components: 1) An almond chocolate cake made from almond praline, sugar, eggs, cocoa powder, dark chocolate, flour and butter. 2) A chocolate cremeux made from heavy cream, milk, egg yolks, sugar and dark chocolate. 3) An almond milk chocolate coating made by tempering milk chocolate with cocoa butter and crushed almonds. 4) A coffee white chocolate whipped ganache made by heating cream, sugar and glucose, pouring over white chocolate and mixing with additional cream. The components are assembled by inserting toothpicks in the frozen cakes and cremeux,

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5K views

Unlikecommentremove: 9,469 Likes Antonio - Bachour

This document provides a recipe for petit gateaux that includes several components: 1) An almond chocolate cake made from almond praline, sugar, eggs, cocoa powder, dark chocolate, flour and butter. 2) A chocolate cremeux made from heavy cream, milk, egg yolks, sugar and dark chocolate. 3) An almond milk chocolate coating made by tempering milk chocolate with cocoa butter and crushed almonds. 4) A coffee white chocolate whipped ganache made by heating cream, sugar and glucose, pouring over white chocolate and mixing with additional cream. The components are assembled by inserting toothpicks in the frozen cakes and cremeux,

Uploaded by

Irina Mihaela
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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 antonio.bachourBachour Opera Recipe
Yiels 20 Petit Gateaux

Almond Chocolate Cake


210 g almond praline
80 g sugar
210 g eggs
15 g cocoa powder
55 g Guanaja dark chocolate 70%
60 g flour
55 g butter
Preheat ove 175C
Mix the eggs, sugar and praline in the mixer with the whip attactment. Melt butter and chocolate. Sift
dry ingredients. Add butter chocolate mixture to the egg mixture and fold in the dry ingredients.Pour
batter in silicone mold and bake 10-12 minutes.
Chocolate Cremeux
375 g heavy cream
375 g milk
150 g yolks
75 g sugar
375 g 64% chocolate Manjari
Make a creme anglaise and cook to 82C. Strain through a fine sieve over the partially melted
chocolate in order to get a smooth, shiny texture (mix with the rubber spatula). Process the emulsion
with a hand blender to perfect the cremeux.
Immediately pour the cremeux on top the almond cake. Freeze it. Almond Milk Chocolate Coating
Coverture
500 g Jivara Milk Chocolate couverture
110 g Cocoa butter
150 g Dry roasted almond ( crushed)
Melt down the couverture and cocoa butter to about 45°C Crush down the almond to nibs. Temper
the couverture down to 30 °C and stir in the peanut nibs .
Coffee White Chocolate Whipped Ganache
250 g heavy cream
25 g inverted sugar
25 g glucose syrup
12 g instant coffee
220 g Opalys white chocolate
375 g heavy cream
Bring 250 g heavy cream, sugar and glucose to a boil in a small pot. Pour over chocolate and whisk
until smooth. Add 375 g chilled cream and process with a hand blender until smooth. Refrigerate
overnight to set.
Transfer to a pastry bag with a #1 round pastry tip for Assembly.
Assembly

Stick a tooth-pick trough each almondcale/ cremeux and set aside in the freezer for a few minutes.
Dip each petit gateaux in the almond milk chocolate coating and remove the tooth pick. Using a
pastry bag fitted a small star nozzle pipe a rosette of coffee whipped ganache on top. @pavonitalia
@valrhonausa

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