Strawberry and Rhubarb Cocoa Gateau with Basil Whipped Ganache

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: True Gold Biscuit Cuillere

Ingredients

NOTE: for best results, all ingredients should be at room temperature.

6 eggs (separated)
100g Sugar (Caster)
60g Flour
20g Maizena (cornstarch)
40g True Gold cocoa powder
20-30g Confectioner’s sugar (for dusting before bake-off)

Method

Preheat oven to 190ºC. Prepare sheet tray with a silkpat or parchment paper. Set aside until ready to use. Prepare piping bag with round tip.
In a mixing bowl add egg whites. Whip to frothy texture and gradually add in the sugar. Making a meringue.
At the same time, in a mixing bowl, add egg yolks and whip to light ribbon stage.
Once egg yolks are whipped, incorporate them into the meringue. Folding in carefully. NOTE: DOES NOT HAVE TO BE FULLY INCORPORATED.
Sift dry ingredients into egg mixture and fold until just combined (careful not to over-mix)
Transfer to piping bag and pipe batter into a 18cm circular disc (2x).
Dust discs with confectioner’s sugar. Allow to sit for 5 minutes and dust once again with confectioner’s sugar. Bake for approx. 12-15 minutes.
Once baked, transfer sheet to a rack and allow to cool completely before using.

Part 2: Basil Whipped Ganache

Ingredients

404ml- Single (heavy) cream
504ml- Single (heavy) Cream
75g Milk Powder
56g Cocoa Butter
100g sugar (caster)
30g fish gelatin (6g porc gelatin)
2.5g Fresh Basil

Method

In a bowl, add cocoa butter & milk powder. Set aside until ready to use. In a saucepan, add 1st quantity of cream, sugar and basil. Bring to a simmer. Take off heat and cover, allow to infuse for 5 minutes.
Add back onto heat and bring t a soft boil.
Pour over cocoa butter & milk powder in 2-3 stages.
Once the 1st cream has been incorporated, add gelatin while mixture is still quite warm. Blend until thoroughly combined.
Add 2nd cream to mixture and blend until well combined. Strain mixture & transfer to an air-tight container covering the top of the ganache with plastic film wrap to prevent a skin from forming.
Set in refrigerator for 24hrs for best results.
When ready to use the ganache, add desired quantity to a cold mixing bowl. Whisk until medium/ hard peaks.
Use immediately after whipping.

Part 3: Strawberry & Rhubarb Compote

Ingredients

190g Rhubarb (fresh and diced)
25g Green apple (diced)
90g Sugar
½ Vanilla bean
20ml Water
360g Strawberries (fresh and cut in half)

Method

Prepare strainer over a heat-proof container. Set aside until ready to use. In a pot, add rhubarb, apple, sugar, vanilla bean and water. Cook on low heat until the rhubarb begins to soften.
Once rhubarb begins to soften, add strawberries.
Cook until rhubarb is fully cooked through and mixture has become a bit thick.
Transfer to a strainer and allow to cool down completely. A lot of the juice will strain through reserve this for the soaking syrup.
Once juice has been separated, mix the compote until smooth with an immersion blender.
Transfer to a piping bag and reserve in the refrigerator until ready to use.

Part 4: Strawberry rhubarb Soaking Syrup

Ingredients

150ml Reserved juice
50ml Strawberry puree
50ml Lemon juice
50g Sugar

Method

In a saucepan, add all ingredients. Bring to a boil. Cook until sugar has been dissolved.
Remove from heat and transfer to a heat-proof container until cool.
Reserve until ready to use.

Part 5: Assembly

Method

Once all components are ready. Prepare cake ring lining it with acetate. Placing the cake on a flat sheet tray to start assembling. Cut fresh strawberries into slices (thick and generous)
Whip 2/3 of the ganache to medium/stiff peaks, Transfer to a piping bag.
Pipe from top to bottom on the sides of the cake ring, creating an even wall of the ganache.
Place on biscuit disc at the center of the cake ring. With a brush, soak the biscuit with the soaking syrup.
Pipe a ring of ganache around the edge of the biscuit.
Pipe compote generously over the top of the biscuit and then line it with freshly cut strawberries.
Pipe ganache over the top of the strawberries.
Place second biscuit disc over the top of the ganache and press down slightly.
Generously soak the biscuit with soaking syrup and cover biscuit with compote.
Pipe ganache until you reach the top edge of the cake ring. With an off-set spatula, spread the ganache into an even flat surface. Freeze until set.
Once set, remove the cake ring and acetate carefully.
With left over crumbs from biscuit, decorate the sides of the cake.
Whip the remainding 1/3 of the ganache to medium-stiff peaks. Transfer to a piping bag with st.honore piping tip.
Pipe ganache decoratively over the top of the cake.
Finish with a bit of compote and fresh cut strawberries (cut in quarters) and some fresh basil.
Allow to come to temperature in refrigerator.

Dezaan Strawberry Rhubarb Cake Pattern 1

MORE RECIPES FOR True Gold

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