Kakao, Stroberi, dan Sampanye Gateaux
Part 1: Strawberry and Champagne Insert
Bahan
Cara Buat- 300ml Champagne
- 35g Caster Sugar
- 1 Lemon (Juice Only)
- 100g Fresh Strawberries (Finely Diced)
- Ultratex (To Thicken, By Eye)
- Combine and heat the champagne, caster sugar & lemon juice until the sugar has dissolved. Remove from the heat and allow to cool slightly.
- Use the ultratex by adding gradually, processing with a hand blender to incorporate, until the desired ‘gel’ consistency has been achieved.
- Fold through the diced strawberries and when happy with the consistency of the mixture, fill the desired moulds and freeze until ready to use.
Part 2: Lembar spons Rose Blush
Bahan
Cara Buat- 210 gr Gula kastor
- 190g mentega tawar, dilunakkan
- 4 Telur Utuh
- 35g bubuk kakao Rose Blush
- 180g Tepung Biasa
- Sejumput Baking Powder
- Kocok gula kastor dan mentega hingga teksturnya ringan.
- Masukkan telur sedikit demi sedikit, kocok hingga tercampur semua. Ayak coklat bubuk, tepung terigu & baking powder sebelum memasukkan campuran telur dan gula dengan hati-hati.
- Setelah adonan kue terbentuk, oleskan secara merata ke atas loyang yang telah dialasi baking soda, lalu masak dalam oven bersuhu 170 derajat Celcius selama 20 - 22 menit hingga mengeras saat disentuh. Biarkan hingga benar-benar dingin sebelum dibagi sesuai ukuran.
Part 3: Rich Terracotta Bavarois
Bahan
Cara Buat- 4 Gelatine Sheets, Softened
- 325ml Double Cream
- 45g Rich Terracotta cocoa powder
- 125g Egg Yolk
- 30g Caster Sugar
- 325ml Double Cream, Lightly Whipped
- Strain the water from the gelatine sheets & leave to one side. Combine the cream, cocoa powder, sugar & egg yolk and heat, whisking throughout, to create an anglaise.
- Once achieved, stir in the gelatine, remove from the heat and process with a hand blender until smooth.
- Once the mixture has cooled to 40 degrees Celsius, fold in the whipped cream gradually, until fully incorporated, being careful to ensure the bavarois stays aerated.
- Transfer into a piping bag ready for building this gateau when all components are ready.
Part 4: Assembly
Cara Buat- Begin by selecting your chosen mould and piping a layer, almost half full, of the cocoa bavarois.
- Insert a frozen strawberry & champagne sphere from earlier central into each cavity before piping further mousse into each until almost full.
- Finish each cavity with a single piece of the portioned sponge, before smoothing over with a palette knife and allowing to freeze fully before attempting to demould.
- Before glazing the frozen gateaux, I chose to protect each by dipping them in a 75/25% ratio chocolate/cocoa butter mixture. This creates a ‘shell’ that will ensure the structural integrity of the creations upon defrost. This recipe and technique has been prominent in my other recipes & books throughout the years.
- I then chose to immediately glaze them in a baby pink coloured mirror glaze using my basic mirror glaze recipe before subtly displaying and finishing with a single candied rose petal and some small detailing with edible gold leaf. Allow to defrost for approximately 3 hours before serving or simply refrigerate and enjoy within 3 days.
