You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Professional
“Li’l Mousse” Petit Gâteau
Made with Confection 80%
An original recipe by l’École Valrhona
8 stepsLight intensity
Makes 24 desserts
Recipe Step by Step
Step01
Intense Opalys & IPA Beer Whipped Ganache
275g IPA beer
13g Potato starch
3g Powdered gelatin 220 Bloom
15g Water for the gelatin
220g OPALYS 33% CHOCOLATE
25g IPA beer
551g Total weight
Mix some of the beer with the potato starch. Heat the rest of the beer to 185°F (85°C), then add the beer and starch mixture and bring it to a boil. Take it off the heat and add the bloomed gelatin.
Emulsify with the melted chocolate and blend as soon as possible until the emulsion is perfect. Add the second quantity of beer and blend again.
Leave to set for 12 hours in the refrigerator.
Emulsify with the melted chocolate and blend as soon as possible until the emulsion is perfect. Add the second quantity of beer and blend again.
Leave to set for 12 hours in the refrigerator.
Step02
Coffee-Flavored Crème Anglaise
25g Pure Arabica coffee beans
160g Whole milk
70g Whipping cream
25g Glucose DE60
45g Eggs
300g Total weight
Heat the coffee beans and infuse them in the hot milk for about 30 minutes.
Strain out the beans, then correct the milk’s weight.
Bring the milk, cream, and glucose DE60 glucose to a boil. Pour them into the eggs. Cook at 185°F (84°C).
Use immediately or cool quickly in the refrigerator.
Strain out the beans, then correct the milk’s weight.
Bring the milk, cream, and glucose DE60 glucose to a boil. Pour them into the eggs. Cook at 185°F (84°C).
Use immediately or cool quickly in the refrigerator.
Step03
Confection 80% & Coffee Crémeux with Gelatin
305g Coffee-Flavored Crème Anglaise
2g Powdered gelatin 220 Bloom
10g Water for the gelatin
85g CONFECTION 80%* CHOCOLATE
402g Total weight
Weigh out the amount of crème anglaise needed for the recipe, warm it, and add the bloomed gelatin.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately and thoroughly mix using an immersion blender to make a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately and thoroughly mix using an immersion blender to make a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Step04
Quick Hazelnut & Distillers Grain Sponge
120g PARIANI PGI Piedmont hazelnut flour
40g Distillers grain
80g Sugar
17g Cornstarch
1,5g Baking powder
1g Fine salt
115g Whole milk
125g Eggs
500g Total weight
Mix the nut flour, distillers grain and sugar with the sifted cornstarch and baking powder.
Add the salt.
Add the milk and eggs and mix them in.
Blend if necessary.
Use immediately or store in the refrigerator at 40°F (4°C).
Add the salt.
Add the milk and eggs and mix them in.
Blend if necessary.
Use immediately or store in the refrigerator at 40°F (4°C).
Step05
Crème Anglaise for Confection 80% Mousse with Gelatin
100g Whole milk
15g Sugar
20g Glucose DE60 SOSA
20g Egg yolks
155g Total weight
Bring the milk, sugar and glucose DE60 to a boil, then combine them with the egg yolks.
Heat the mixture to 185°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly and store in the refrigerator.
Heat the mixture to 185°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly and store in the refrigerator.
Step06
Confection 80% Crème Anglaise-Style Mousse with Gelatin
145g Crème Anglaise for Mousse
2g Powdered gelatin 220 Bloom
10g Water for the gelatin
80g CONFECTION 80%* CHOCOLATE
260g Whipping cream
497g Total weight
Weigh out the amount of crème anglaise needed for the recipe, warm it, and add the bloomed gelatin.
Using a spatula, slowly combine the warm mixture with the partially melted chocolate to make an emulsion.
Immediately and thoroughly mix using an immersion blender to make a perfect emulsion.
Check the temperature (113/116°F or 45/47°C) and gradually fold in the airy whipped cream using a spatula.
Use immediately and freeze.
Using a spatula, slowly combine the warm mixture with the partially melted chocolate to make an emulsion.
Immediately and thoroughly mix using an immersion blender to make a perfect emulsion.
Check the temperature (113/116°F or 45/47°C) and gradually fold in the airy whipped cream using a spatula.
Use immediately and freeze.
Step07
Absolu Cristal Neutral Spray Glaze
475g ABSOLU CRISTAL GLAZE
25g Mineral water
500g Total weight
Add water to the Absolu Cristal neutral glaze and bring to a boil.
Immediately apply using a spray gun at approx. 175°F (80°C).
Immediately apply using a spray gun at approx. 175°F (80°C).
Step08
Confection Spray Mix
310g CONFECTION 80%* CHOCOLATE
190g COCOA BUTTER
500g Total weight
Melt the ingredients together.
Strain before use.
Temper the mixture at 82/84°F (28/29°C) so that when you spray it into your molds it will give your assemblies or creations a shiny finish.
To give your spray mix a velvety finish, heat the mixture to 105/115°F (40/45°C) and spray it onto a cold base.
Strain before use.
Temper the mixture at 82/84°F (28/29°C) so that when you spray it into your molds it will give your assemblies or creations a shiny finish.
To give your spray mix a velvety finish, heat the mixture to 105/115°F (40/45°C) and spray it onto a cold base.
Assembly and finishing
PREPARATION:
Make the whipped ganache and the Confection and coffee crémeux and leave them to set.
Make the quick hazelnut and distillers grain sponge and bake it in a 39 x 30cm silicone mold (Maé, ref: 0409) at 320°F (160°C) for approx. 12 minutes. Set aside.
Whip the beer-flavored whipped ganache, use it to fill some 2cm-diameter half-spheres (approx. 5g each), smooth their surfaces and freeze them.
Use a piping bag fitted with a 7mm plain round nozzle to pipe separate dots (approx. 10g) into 6cm-diameter silicon half-spheres, then use a toothpick to help you insert the other half-spheres. Freeze.
Use a piping bag fitted with a 9mm plain round nozzle to pipe out a 5cm-diameter spiral of crémeux (approx. 15g). Freeze.
ASSEMBLY:
Get a Maé mold (ref. 1348, diameter: 7cm, depth: 3cm) and place a strip of Chocolatree textured sheet (ref: 71030/13178) inside it.
Use a 5cm-diameter cookie cutter to cut out some rounds of sponge and place one in the base of each petit gateau. Make the Confection crème anglaise-style mousse, then pour on 20g. Gently press in a spiral of crémeux until the mousse rises up slightly around the edges. Freeze.
Turn out the half-spheres of beer-flavored whipped ganache and use a spray gun to apply a light covering of Absolu Cristal neutral glaze. Set aside in the freezer.
Turn out the petit gateaux and apply a light covering of spray to create a velvety effect. Do the same with the half-spheres of whipped ganache.
Place the half-spheres in the center of the petits gateaux.
*Use identical quantities for Ecuador 80%, Ghana 80%, Madagascar 80% and Dominican Republic 80%.