The end of my Petit Gateaux Continuing Education class, so, you know the drill....products to show. Petit gateaux are small fancy cakes. As with desserts, they involve combining complimentary flavours & a variety of textures, such as mousse, sponge or biscuit, curds & jellies. The jelly & curd are usually as a little insert within the petit gateaux.
These petit gateaux were all developed by Paul Kennedy.
Photo: front L-R:
Bamboo - a base of almond streusel gives crunch. There are then layers of coconut Bavarian cream, coconut dacquoise, pineapple jelly & lime mousseline cream. The bamboo pattern was created using the silk screen print, as you would have seen in an earlier chocolates post.
Migoya - crunch is provided by a flourless chocolate biscuit. Atop this sits a tube of caramel chocolate mousse in which is enclosed a salted caramel sphere & caramelised walnuts. The dome on top is more of the caramel chocolate mousse & a vanilla cremeux flavoured with orange. It is decorated with a chocolate dome garnish.
Back L-R:
Passion & Envy - this name alludes to the tea used to flavour the green tea passion bavarois - Passion & Envy tea by SerendipiTea. Enclosed in the mousse dome is a macaron containing passionfruit curd & a layer of passionfruit jelly. The base is a chocolate biscuit. The dome is glazed with a white chocolate glaze & decorated with a mini macaron & chocolate tile.
Blarney - inside a pistachio mousse, you'll find an insert composed of a cherry jelly, lemon curd, & a disc of chocolate biscuit. This sits on a base of pistachio biscuit. This petit gateaux was spray painted, then topped with a small squirt of the cherry jelly, a fresh raspberry & a chocolate curl.
So, that's a month up for me. I'm flying home tonight for a wonderful weekend of family celebrations with my brother's wedding.
Stay tuned for more posts. I'll be back in a week with more of the sights of Melbourne.
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