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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


  • 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


  • 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.


Step 1. Raspberry Confit

1/4 tsp Agar Agar powder

1 cup Raspberry puree

2 ½ Tbsp Vegan granulated sugar

2 tsp Cornstarch



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


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


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


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


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



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


Remove from heat and add the liquid glucose.


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.


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


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


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.


Pour glaze over frozen cakes.

★ TIP ★

Pectin NH must be used due to its thermoreversible properties


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)



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


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


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


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).


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


Remove from oven and allow to cool before assembly.


3/4 cup Vegan white chocolate

1 Tbsp Freeze-dried raspberry powder

1/2 tsp Agar Agar powder

1/4 cup Water

1/4 cup Almond milk, Room temperature

1/2 tsp Vanilla extract

2(13oz) cans Coconut milk, full fat; for approximately 2cups of coconut fat *Refrigerate cans overnight

2 Tbsp Confectioners' sugar

12 Fresh raspberries


Refrigerate the cans of coconut milk overnight to solidify the cream.


Melt chocolate over a bain-marie and then whisk in the raspberry powder until smooth.


Combine water and Agar Agar in a small pot, bring to boil, whisking constantly. Reduce to low heat and continue whisking for 2 min to hydrate the Agar Agar.


Whisk in the almond milk and vanilla extract to the Agar Agar mixture.


Add Agar Agar mixture to the white chocolate, whisking together until smooth. Set aside.

★ TIP ★

The mixture may gel while making the coconut cream, just whisk the white chocolate mixture until it is smooth again.


Skim coconut fat off the top of each can of coconut milk, discard the liquid. You need approximately 2 cups of coconut fat.


Whip coconut fat with confectioners' sugar to soft peaks.


Immediately fold into the chocolate mixture.


Portion 2 Tbsp of mousse into the desired silicone mold, with a 3 to 4-ounce capacity. Use the back of a spoon to smooth the mousse up the sides, leaving the center hollow.


Cut fresh raspberries in half and place in the middle of each mousse cavity, sprinkle with raspberry powder, then add more mousse over the raspberries, to fill 2/3 of mold cavities.


Place the frozen raspberry confit discs on top of the mousse, slightly pressing down, adjusting to being flush with the silicone mold. Scrape off excess mousse with an off-set spatula.

12) Lightly cover with plastic wrap to contact and freeze overnight.

★ TIP ★

The mousse can be frozen in the silicone mold for up to one month. So this is a good make-ahead dessert. Once thawed in the refrigerator, use within 3 days.



Reheat the raspberry glaze in the microwave until the temperature reads 99-104℉. Blend with the immersion blender to smooth consistency.


Place a baking rack over a sheet pan.


Un-mold the frozen mousse, placing raspberry confit side down, and glaze immediately.


Use an off-set spatula to place glazed mousse on top of the vegan sables.


Garnish with fresh raspberries and refrigerate until ready to serve.


Serve glazed desserts the same day to ensure the vegan sable remains crisp.


ENJOY! Your "Entremet Mangue-Citron"

from Susan Bundy

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