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MOJITO

PETIT GATEAUX
RECIPE BY

ANTONIO BACHOUR

These vibrant petit gateaux are designed to impress, making them the perfect
dinner party dessert.

INTERMEDIATE

MOJITO CREMEUX

120 MINS
LIME MOUSSE

MINT SPONGE

MAKES 6

MINT SPONGE
INGREDIENTS METHOD

137.5g (4.85oz) olive oil Mix the olive oil and fresh mint in a Thermomix or a blend-
15g (0.53oz) fresh mint er then transfer to a bowl. Whip the eggs and sugar in
125g (4.41oz) whole eggs the bowl of a stand mixer fitted with a whisk attachment.
250g (8.82oz) caster (superfine) sugar Gradually add the milk then the olive oil mix and finally add
250g (8.82oz) full cream milk the sifted flour. Pour onto a half tray and bake at 180C for
250g (8.82oz) plain (all purpose) flour 10-12 minutes.

EQUIPMENT

Thermomix or blender
stand mixer
spatula
Demarle half flexipan

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


Copyright 2017 Savour Chocolate & Patisserie School. All rights reserved.
MOJITO CREMEUX

INGREDIENTS METHOD

To make the crme anglaise heat the cream and the split
250g (8.82oz) heavy cream
and scraped vanilla bean in a saucepan and whisk. In a
3 egg yolks
separate bowl whisk the egg yolks. Soak the gelatine in ice
Heilala vanilla bean
water until softened, squeeze out the excess water and
2.55g (0.09oz) gold gelatine sheets
set aside. Pour some of the cream over the egg yolks and
185g (6.53oz) Callebaut W2 White Chocolate
whisk. Remove the saucepan from the heat and pour the
28%
egg yolk and cream mixture into the saucepan. Return the
5g (0.18oz) fresh mint
saucepan to the heat and cook to 82C.
17.5g (0.62oz) white rum
Remove the saucepan from the heat and add the gelatine,
EQUIPMENT mixing to combine. Strain the crme anglaise over the choc-
olate and emulsify with a stick blender. Gradually add the
whisk mint, continuing to mix. Finally add the rum and mix again.
digital thermometer Pour the mixture into the mould using a depositor and
strainer freeze until ready to use.
stick blender
depositor
globe silicon mould

RUM GELATINE
INGREDIENTS METHOD

7.65g (0.27oz) gold gelatine sheets Soak the gelatine in ice water until softened, squeeze out
75g (2.65oz) water excess water and set aside. Heat the water and sugar in a
150g (5.29oz) caster (superfine) sugar saucepan and bring to a boil. Remove from the heat and
150g (5.29oz) white rum add the gelatine. Mix to combine then transfer it to a bowl
to cool to 28C. Once it is cool, add the rum and mix. Pour
the mixture into a flat mould using a depositor. Keep in the
EQUIPMENT
fridge until set.
depositor
Demarle flexipan

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


Copyright 2017 Savour Chocolate & Patisserie School. All rights reserved.
NEUTRAL GLAZE

INGREDIENTS METHOD

250g (8.82oz) nappage Bring the nappage ( see our online video for instructions)
25g (0.88oz) water and water to a boil. Transfer to a bowl and blend with a stick
QS yellow Americolour food colour blender. Add a few drops of the colours and mix. Cover and
QS green Americolour food colour keep in the fridge until needed. Glaze at 55C.

EQUIPMENT

stick blender
digital thermometer
depositor

LIME MOUSSE

INGREDIENTS METHOD

5.1g (0.18oz) gold gelatine sheets Soak the gelatine in ice water until softened, squeeze out
20g (0.71oz) caster (superfine) sugar excess water and set aside. In the bowl of a stand mixer,
0.5g (0.02oz) pectin NH whip the cold cream to soft peaks and place in the fridge
125g (4.41oz) lime juice until ready to use.
250g (8.82oz) whipped cream
110g (3.88oz) meringue (recipe above) Make a swiss meringue by mixing the egg and sugar in a
113g (3.99oz) egg whites bowl then cooking over a Bain-Marie to 60C. Once it has
93g (3.28oz) caster (superfine) sugar reached 60C, transfer the mixture to the bowl of a stand
mixer and whip to medium peaks. Weigh out 100g of the
meringue in a bowl.
EQUIPMENT
Mix the pectin and sugar together in a bowl. In a saucepan,
stand mixer heat half of the lime juice to 40C, add the pectin mixture
disposable piping bag and bring to a boil. Remove the saucepan from the heat,
digital thermometer add the rest of the lime juice and gelatine then mix. Cool to
28-30C in an ice bath.

Remove the cream from the fridge and place into a bowl.
Add the lime to the cream and mix to combine. Fold in the
meringue then transfer to a piping bag. Pipe the mixture
into the mould. Unmould the cremeux and place on top of
the mousse, pressing down gently in the centre. Pipe an-
other layer of mousse on top. Cut out the mint sponge and
place it on top of the mousse. Place a sheet of baking paper
on top of the mould and use a tray to press down on top of
the gateaux. Place in the freezer.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


Copyright 2017 Savour Chocolate & Patisserie School. All rights reserved.
FINISHING

INGREDIENTS METHOD

QS desiccated coconut Unmould the petit gateaux. Transfer the glaze to a depositor
1 lime, cut into segments and glaze the petit gateaux. Use a palette knife and tooth-
QS fresh mint pick to remove the excess glaze then place onto the tray
sprinkled with coconut. Cut cubes of rum jelly and place on
top of the gateaux. Decorate with a lime wedge and a sprig
EQUIPMENT of mint.

depositor
large angled palette knife
toothpick

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


Copyright 2017 Savour Chocolate & Patisserie School. All rights reserved.