[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