Week 162: Petit gâteau chocolat framboise

Some days you just want something simple and familiar. And to me, chocolate and raspberry is the ultimate combo. I have been wanting to try raspberry jelly in my desserts and I thought this is the perfect opportunity.

The composition of this dessert:

  • Chocolate brownie
  • Croustillant praliné
  • Raspberry jelly
  • Chocolate mousse
  • Dark chocolate mirror glaze
  • Pâte sucrée beurrée

Made another attempt at spider web glaze, this time using the recipe from Jerome. It didn’t turn out too good but I think I kind of got the idea. Looks like more experiments are coming my way.

Makes 5 x 7.5cm petit gâteau

For the brownie

100g dark chocolate couverture (> 70% cocoa butter)

30g water

57g unsalted butter, cubed

30g caster sugar

40g light brown sugar

A generous pinch of sea salt

8g plain flour

2 large eggs

5g ground almond

1) Preheat the oven to 160ºC fan.

2) Grease a 7″ x 7″ springform pan and line the bottom with parchment paper.

3) In a medium saucepan over low heat, melt the chocolate, water, and butter together, stirring constantly, until smooth. Remove from heat and stir in the sugars, salt and flour, then the eggs, one by one.

4) Mix in the ground almond and chocolate chips. Scrape the batter into the prepared pan and bake for about 15 to 20 minutes, until the center feels just about set. I prefer mine a little under-baked.

5) Trim the edges of the brownie and fit it into a 6″ x 6″ tin.

For the praline paste

200g hazelnuts

125g caster sugar

35g mineral water

1/2 tsp vanilla bean paste

1) Roast the nuts in the oven at 170C fan for about 15 minutes.

2) In a saucepan, combine the sugar and water and bring to boil, until it reaches 120C.

3) Stir in the nuts and vanilla bean paste. The sugar will crystallize which is normal.

4) Keep stirring until the sugar turns into caramel.

5) Pour the caramel onto a silicon pad. Let it cool.

6) Once the caramel is hard, break it into small pieces and mix it using a food processor. They will turn into a powder first and then into a nice paste.

For the croustillant praliné

55g praline paste (from above)

20g dark chocolate couverture

45g feuilletine

1) Melt the praline paste and chocolate together over a water bath.

2) Gently stir in the feuilletine.

3) Spread evenly on top of the brownie in the prepared tin.

For the raspberry jelly

200g frozen raspberry

50g water

28g granulated sugar

20g lemon juice

1) In a saucepan, bring the raspberry, water and sugar to a boil. Then turn down the heat and stir while cooking until the sugar has completely melted and raspberry has turned very soft.

2) Remove from heat and strain the raspberry mixture to remove the seeds.

3) Use 160g of the raspberry purée and add in the lemon juice.

4) Pour this onto the croustillant layer in the prepared 6″ x 6″ tin. Allow to set in the freezer overnight.

For the chocolate mousse

200g dark chocolate converture

120g heavy cream

56g whole milk

100g egg whites

30g light brown sugar

1) Melt the dark chocolate over a water bath.

2) Gently heat the cream and milk, then pour a third of the cream mixture into melted chocolate and stir to incorporate. Continue with the rest of the milk in another 2 addition, making sure the mixture is smooth.

3) Whisk the egg whites and brown sugar until stiff peaks. Then, gently fold the meringue into the chocolate mixture.

4) Make this when you are ready to assemble and use immediately.

To assemble

All the above ingredients

Dark chocolate mirror glaze

10g glucose

5g water

Edible red colouring

5 x 8cm rounds baked pâte sucrée beurrée

1) Line 5 x 7.5cm cake rings with acetate. Then tightly wrap one opening with cling wrap. Put the opening with the cling wrap down on a baking tray.

2) Remove the prepared brownie from the freezer and cut out 5 x 5cm rounds.

3) Fill each cake ring halfway up with the chocolate mousse.

4) Put a brownie round into the center of each cake ring, with the brownie facing upwards.

5) Ensure each cake is levelled removing or adding mousse as necessary. Freeze overnight.

6) Prepare the dark chocolate mirror glaze by heating it, strain and allow to cool to 33C.

7) Stir glucose and water together and add the red colouring to form a red liquid.

8) Remove the prepared mousse from the freezer, remove from ring and peel off the acetate.

9) Pour over the dark chocolate mirror glaze and using a spatula, swipe across the surface with the red glaze.

10) Place each glazed entremet on each baked pâte sucrée beurrée.

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