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[1st contest] Vegan Raspberry-White Chocolate Petit Gateau [Advanced]

Updated: Apr 28, 2021

#Dairy-free #Vegan #Vegetarian

Summer to me is best represented by fresh berries. Raspberries are one of my favorites. As a pastry chef, I love the combination of raspberry with white chocolate. The tartness of the raspberry blended with sweet white chocolate is perfection in one bite. Bon appetit!


I'm a professionally trained pastry chef and a visual storyteller. My passion is beautiful cuisine translated through my food photography. I am a wife, mother, and grandmother. My husband and I live in Virginia and enjoy cooking and gardening. Nature inspires my creativity.


Servings: 12

Total Time : 1hr 55min

Prep Time : 40min

Cooking Time : 1hr 15min

Shelf period : Assembled dessert up to 3 days refrigerated

Size of Container : 3.04 ounce silikomart Universo 90 mold


INGREDIENTS


  • Agar Agar Powder

  • Cornstarch

  • Dextrose powder

  • Pectin NH

  • All-purpose flour

  • Almond flour

  • Vegan granulated sugar

  • Confectioner's sugar

  • Freeze-dried raspberry powder

  • Unsalted vegan butter

  • Egg replacer for 1 whole egg (Bob's Red Mill used)

  • Water

  • Liquid glucose or corn syrup

  • Fresh lemon juice

  • Vanilla extract

  • Almond milk, Room temperature

  • Coconut milk, full fat; for approximately 2cups of coconut fat (refrigerate cans overnight)

  • Raspberry puree

  • Vegan white chocolate

  • Fresh raspberries


COOKER / TOOL


  • Silicon Mold

  • Silpat or Parchment paper

  • Round dough cutter


What is Petit Gateau? 🇫🇷

A petit gâteau (= small cake) is a dessert composed of a small chocolate cake with crunchy rind and mellow filling that is conventionally served hot with vanillaice cream on a plate.

(Reference from : Wikipedia)


★ TIP ★

There are several steps to this recipe, but taken one at a time, makes it much easier. This is how I approach the recipe: Make the raspberry confit, raspberry glaze, and vegan sables first (Day 1). Make the vegan raspberry-white chocolate mousse on Day 2. Then on Day 3, all that is left to do is glazing.


Pro Tip: Adding raspberry powder to your dessert adds extra flavor without added moisture or calories. If you prefer not to glaze, you could dust the mousse with raspberry powder.




🥣 DIRECTION


Step 1. Raspberry Confit


1/4 tsp Agar Agar powder

1 cup Raspberry puree

2 ½ Tbsp Vegan granulated sugar

2 tsp Cornstarch

 

1)

Add puree to a 2-quart saucepan set on medium heat over a stovetop.


2)

Whisk together sugar, cornstarch, and Agar Agar in a separate small bowl until combined. Then add to the warm puree.


3)

Boil the mixture for 1-2min, whisking constantly.


4)

Immediately pour hot raspberry confit into desired molds, and freeze overnight.


5)

Remove from mold, place in a container, keep frozen until ready to use.


Step 2. Raspberry Glaze


1/2 tsp Water

1 Tbsp Dextrose powder

1 Tbsp Fresh lemon juice

1 Raspberry puree

1/4 cup Liquid glucose or corn syrup

2¼ tsp Pectin NH

 

1)

Combine raspberry puree and water together in a small saucepan over low heat. Whisking gently, heat to 104℉


2)

Remove from heat and add the liquid glucose.


3)

In a separate bowl, combine the dextrose powder, pectin NH; then add to the warm puree mixture. Return to stovetop and bring to a boil for about one min.


4)

Remove from heat and add the lemon juice (this sets the pectin NH).


5)

Transfer glaze to a heatproof bowl, cover with plastic wrap to contact the surface of the glaze. Refrigerate overnight.


6)

When ready to glaze, heat mixture in a microwave for 45 seconds to 1min until temperature reads 99-100℉, then blend with an immersion blender until smooth.


7)

Pour glaze over frozen cakes.


★ TIP ★

Pectin NH must be used due to its thermoreversible properties



Step 3. VEGAN SABLE DOUGH


3 ounce Unsalted vegan butter

3/4 cup All-purpose flour

3/4 cup Confectioners' sugar

1/3 cup Almond flour

Egg replacer for 1 whole egg (bob's Red Mill used)

 

1)

Use a stand mixer fitted with a paddle attachment. Add all the ingredients except the egg replacer and mix until it resembles coarse sand.


2)

Add egg replacer and mix until the dough forms a shaggy mass.


3)

Roll dough out to approximately 1/8-inch thickness, between two pieces of parchment paper, and refrigerate for at least one hour.


4)

Use a round dough cutter to cut a circle slightly larger than the bottom of the mold. (I used a 3-inch round dough cutter).


5)

On a Silpat or parchment paper, bake at 325℉ for 12-14 min, rotating the pan halfway through baking, until sable, is golden brown.


6)