Gold, blood peach and apricot petits gateaux

Recipe

Created by

John Ralley & Steve Anderson - PASTRY CHEFS AT TEXTBOOK BOULANGERIE PATISSERIE

SABLÉ BASE

ingredients	preparation
450g butter 225g sugar 5g heilala vanilla paste	Cream until fluffy.
630g cake flour	Add.
Mix together. Roll out and bake.

GOLD CHOCOLATE MOUSSE

ingredients	preparation
480g milk 80g cream 2g Bourbon vanilla pod	Boil. Infuse for 1 hour. Re-heat.
16g gelatin	Add.
800g CHK-R30GOLD	Pour over previous mixture.
1050g semi-whipped cream 45%	Fold in between 25-30°C.

BLOOD PEACH JELLY

ingredients	preparation
500g Ravi fruit ruby peach puree	Heat.
16g gelatin	Add.
Pour into mould.

APRICOT CRÉMEUX

ingredients	preparation
200g cream 150g Ravi fruit ruby peach puree	Bring to boil.
90g egg yolks 50g sugar	Mix together.
Pour cream mixture onto egg-sugar mix. Cook to 83°C.
5g gelatin	Add.
Pour into moulds.

GOLD GLAZE

ingredients	preparation
900g sugar 375g water 900g glucose	Boil to 107°C.
510g condensed milk 90g gelatin	Add.
Pour on top of chocolate and emulsify. Use at 30°C.

FINISHING & PRESENTATION

Finish off with Callebaut® Cocoa Butter CB, Callebaut® Finest Belgian White Chocolate Recipe N° W2 and add colour with
Mona Lisa Power Flowers™ Orange and tempered Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD.

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