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Home / Vanilla-Strawberry Petit Gateaux

Vanilla-Strawberry Petit Gateaux

Vanilla-Strawberry Petit Gateaux

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Pistachio Pain de Genes
  • Almond Crumble
  • Wild Strawberry Gelee
  • Vanilla Mousse
  • Final Assembly

Pistachio Pain de Genes

160g (5.6oz)
40g (1.4oz)
55g (1.9oz)
100g (3.5oz)
20g (0.7oz)
30g (1.1oz)

* can be replaced with

Method of Preparation

  1. In a mixer fitted with paddle attachment, cream the almond paste, and unsalted butter until well combined.
  2. Slowly incorporate the eggs one at a time, scraping the bowl down in-between each addition.
  3. Add the , followed by the salt.
  4. Add the flour and mix just until incorporated.
  5. Spread into desired baking mold and bake at 150C/300F for 12-15 minutes.

Almond Crumble

75g (2.6oz)
75g (2.6oz)
75g (2.6oz)
75g (2.6oz)
10g (0.4oz)

Method of Preparation

  1. In a mixer fitted with a paddle attachment, cream all of the ingredients together.
  2. Finish bringing the dough together by hand.
  3. Wrap with plastic and allow to chill.
  4. Use a box grater to crumble the dough.
  5. Bake at 160C/320F for about 15 minutes.

Wild Strawberry Gelee

50g (1.8oz)
200g (7.1oz)
50g (1.8oz)

Method of Preparation

  1. Mix together the water and until completely dissolved.
  2. Whisk in the and pipe into desired mold.
  3. Freeze and remove from mold.

Vanilla Mousse

250g (8.8oz)
750g (26.5oz)
125g (4.4oz)
50g (1.8oz)

Method of Preparation

  1. In a mixer fitted with a whip attachment, combine all of the ingredients and whip to soft peaks.
  2. Pipe into desired mold and freeze.

Final Assembly

as desired

Method of Preparation

  1. Place the Pistachio Pain de Genes in the bottom of the ring mold.
  2. Add the frozen half sphere of Wild Strawberry Gelee.
  3. Fill the remaining space of the ring with the Vanilla Mousse.
  4. Freeze and remove from ring.
  5. Glaze with .
  6. Place on top of the disc of Almond Crumble.
  7. Garnish.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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