Reindeer Petit Gateaux
Part 1: Triple Chocolate Brownie
Ingredients
Method- 365g Caster sugar
- 50g Muscovado Sugar
- 365g Unsalted Butter (diced and softened)
- 300g Whole Eggs
- 90g deZaan Rich Terracotta Cocoa Powder
- 160g Ground Almonds
- 375g Dark Chocolate 64%-75% (melted)
- 100g Milk Chocolate
- 100g White Chocolate
- Cream the sugars and unsalted butter together before adding in the eggs and mixing again.
- Combine the almonds & deZaan Rich Terracotta cocoa powder and add to the mixture before folding through both the milk & white chocolate.
- Once all incorporated, mix through the melted chocolate and then spread into a prepared baking tray.
- Bake at 180°C for approx. 22-25 minutes.
Part 2: Cocoa Italian Meringue
Ingredients
Method- 265g Caster Sugar
- 40g Water
- 125g Egg Whites
- 10g deZaan True Dark Cocoa Powder
- Heat the caster sugar & water until the mixture reaches 115°C.
- Begin whisking the egg whites on a medium/fast speed using a stand mixer.
- Once the sugar syrup reaches 120°C, pour into the bowl and the whisking egg whites immediately, ensuring minimal syrup solidifies to the side of the bowl.
- Once stiff peaks begin to form, sieve in the deZaan True Dark cocoa powder and mix again to incorporate.
- Transfer the cocoa meringue into a piping bag fit with a 15mm piping nozzle until ready to use.
Part 3: Milk Chocolate Mousse
Ingredients
Method- 200g Double Cream
- 110g Whole Milk
- 65g Egg Yolks
- 30g Caster Sugar
- 8g Bronze Gelatine Sheets
- 375g Milk Chocolate
- 330g Double Cream (lightly whipped)
- In a small pan, combine the 200g cream, whole milk, caster sugar & egg yolks and proceed to cook out like an anglaise until thickened.
- Stir in the softened gelatine sheets before pouring over the milk chocolate and processing until fully emulsified.
- Allow to cool to 35°C before folding through the whipped cream and then transferring into a piping bag until ready to use.
Part 4: Milk Chocolate Mirror Glaze
Ingredients
Method- 330g Caster Sugar
- 330g Glucose Syrup
- 185g Water
- 225g Condensed Milk
- 345g Milk Chocolate
- 140g Nappage
- 45g Bronze Gelatine Sheets
- In a suitably sized container, combine the condensed milk, milk chocolate, nappage & gelatine sheets (softened and strained).
- Heat the sugar, glucose & water until lightly simmering before immediately pouring over the contents of the jug.
- Process with a hand blender until smooth and use over a frozen product at 35°C.
Part 5: Assembly
Method- Pipe a layer of the milk chocolate mousse into your chosen mould before portioning your tray of baked and cooled brownie and inserting a relevant sized piece into the mousse and smoothing off the top to ensure no excess is left on the mould.
- Place in the freezer and allow to set fully.
- Demould the frozen ‘reindeer’ gateaux and space out on a wire rack accordingly ready to glaze.
- Glaze each as instructed, before transferring each onto your chosen means of presentation.
- Prepare the Italian meringue as instructed and pipe a generous amount on top of each.
- Finish with tempered dark chocolate antlers and a tempered red coloured white chocolate disc to resemble the ‘nose’.
- Allow to defrost before serving or store in the refrigerator until ready to serve.
