Dark chocolate & mandarin petit gâteau

Pastry recipe
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Cocoa Nibs Base (total weight 245g)


    • Cocoa butter - 28g
    • Salted butter - 7g
    • Cocoa (crumbled) - 180g
    • Cocoa nibs - 30g

    Melt the cocoa butter and butter separately and add it to the crumble.
    Add cocoa nibs.
    Toss vigorously and place in the fridge 10mn.

  2. Sacher Sponge (total weight 1098g)


    • Almond paste - 286g
    • Sugar - 86g
    • Egg - 100g
    • Flour - 66g
    • Cocoa (powder) - 32g
    • Cocoa paste - 66g
    • Butter - 66g
    • Egg white - 166g
    • Sugar - 86g
    • Egg yolk - 140g
    • Cream of tartar - 2g

    Mix the almond paste with 86g of sugar, eggs and egg yolks in the robot coupe.
    In the meantime, sieve flour and cocoa powder. Set aside.
    Melt butter and cocoa paste. Transfer the eggs and almond mixture to the kitchen aid.
    Start to beat with the paddle attachment in medium speed.
    Beat for about 3mn and reduce the speed.
    Add the flour and cocoa powder, followed by cocoa paste and butter.
    Whip up the egg whites with cream of tartar and add 86g of sugar at the end.
    Add the meringue to the chocolate mixture and mix gently.
    Bake on 60x40cm tray with silpat at 180°C.

  3. Dark Chocolate Ganache (total weight 122g)


    • Fresh cream - 27g
    • Milk - 27g
    • Glucose - 6g
    • Butter - 17g
    • Dark chocolate 64% - 45g

    Boil cream and glucose and pour half onto the chocolate.
    Start the emulsion with a rubber spatula and pour the rest of the cream.
    Add butter at 48°C and blend.

  4. Mandarin Mousse (total weight 523g)


    • Frozen fruit purée 100% : Mandarin - 200 g
    • Frozen fruit purée 100% : Mandarin - 98 g
    • Sugar - 22g
    • Maizena® - 20g
    • Gelatin - 33g
    • Sugar - 68g
    • Egg white - 82g

    Combine 22g of sugar with cornstarch and add it to the 200g of mandarin puree.
    Thicken this mixture on low gas until first boil and add gelatin.
    Beat up the egg whites with 68g of sugar and pour the mandarin mixture on it.
    Add remaining mandarin puree.

    In this step

  5. Dark Chocolate Mousse (total weight 1076g)


    • Milk - 250g
    • Vanilla pods - 2
    • Gelatin - 36g
    • Dark chocolate 64% - 45g
    • Cream 35% fat - 27g

    Heat up milk with vanilla and infuse 2mn.
    Warm again and add gelatin.
    Strain and pour half over the chocolate.
    Start the emulsion with rubber spatula.
    Add remaining milk and blend with hand blender.
    Add whipped cream.

  6. Assembly

    Divide the cocoa nibs base in two frame and press the mixture with a spoon.
    Pour the ganache onto the base and place the sacher sponge.
    Let it set in the fridge.
    Pour and alternate the mandarin mousse and the chocolate mousse to have two layers of each.
    Freeze and spray with spraying mixture.

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