As always, with the finish of a class, I have photos of the products we produced in that class. Over the past two days, I've done a class in petit gateaux. You'd be partially correct in thinking that I've already done that class. In actual fact, I did the continuing education class first & the initial class second, if that makes sense.
Petit gateaux are small layered mousse cakes. Being small, the number of inserts is limited to one or two, due to the size restriction of the cake. Over the two days, we produced five different varieties.
The availability of silicon moulds allows for a variety of shapes of petit gateaux to be produced. Just know that I didn't name any of these, I am simply giving you the name from my recipes to distinguish each of them.
So, to the five varieties....
Rum & raisin, as the name suggests, contains rum soaked raisins which are combined with a vanilla bavarois to give a creamy alcohol flavoured centre. A hazelnut praline mousse fills the mould & crunch is provided with a crispy hazelnut & chocolate base.
Passion champagne is composed of a base of olive oil sponge, the oil giving a soft, moist eating sponge. A champagne mousse encloses an insert of passionfruit jelly.
Lemon mousse surrounds a creamy centre of hazelnut praline cream in the Praline lemon dome. A base of almond lemon sponge enforces the tang of lemon. This cake has a decorative meringue.
Tacamarca encloses a double insert within its frame of vanilla mousse. A cremeux of cardamom spiced caramel & a second cremeux of chocolate provide a double hit of flavour. A pecan brownie increases the rich chocolate flavour.
Fragaria also contains a double insert. Here we find a strawberry sorbet coupled with a chewy lime caramel. Surrounding this is a vanilla mascarpone cream & it all sits on a base of lime flavoured sponge.
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