#petit gateaux

[receitasdagi]

Petit gateaux na airfryer

Derreter 80g de chocolate com 60g de manteiga.

Mexer e acrescentar 2 ovos, 2 colheres (sopa) açúcar e 2 colheres (sopa) de farinha.

Misturar bem e colocar em forminhas untadas

Airfryer: 200ºC, 6 minutos

[tokkeki]

[pradyking]

Recipe Salted Caramel and Mango Petit Fours

Petit fours are bite sized pastries. This petit four is made from a sponge layered with mango jelly and salted caramel finished with a striking yellow glaze and chocolate garnish. The recipe is follows:

Sponge

INGREDIENTS:

250g    Butter (room temp)

250g    Caster sugar

5ml    Vanilla essence

280g    Eggs (room temp)

200g    Plain flour (sifted)

50g    Almond meal

METHOD OF PRODUCTION:

cream butter & sugar together in a bowl.

add the vanilla essence & beat in.

 gradually add about ½ the eggs mixing well after each addition, then add a little of the flour to avoid splitting, continue to add the remaining eggs.

fold in the remaining flour.

Spread evenly onto prepared baking tray around 3 mm thick & bake at 180°C

Salted Caramel 

INGREDIENTS

50    g    water

370    g    SUGAR

      100    G    WATER

70    G    HEAVY CREAM

10      G       Maldon Sea salt   

120    G    EGG YOLKS

380    G    Soft butter

METHOD:

Cook the first quantity of water and sugar till caramel stage and let it cool down to 120*c. 

Then add the second quantity of water, salt and cream. Cook until dissolved. Add the coffee extract

Whip the egg yolks until light, hen whip in the hot caramel. Whip until light. Continue whipping until the mixture to about 30*c Whip in one third the butter. When this has been combined, whip in the remaining butter

 Mango jelly    

INGREDIENTS

5 g    Leaf Gelatine

125g    Mango Puree

12 g    Caster Sugar

Method:

Soften Gelatine in cold water. 

Warm the puree combined with sugar

Add the soften gelatine. Pouronto the  to set

Yellow Glacage

INGREDIENTS

50 g    water

100g    sugar

100g    Glucose syrup

65g    Evaporated milk

100g    White couverture chocolate

10g    Sheet gelatine

    Yellow coloring

METHOD:

Hydrate the gelatine in cold water

Pour  water sugar in saucepan and add glucose

heat the mixture till 103*C 

When the syrup reaches 103*c, pour it over the white chocolate and combine with a whisk until melted.

Add the hydrated gelatine and dissolve. Add the evaporated milk  and colour and blend with a stick blender in a measuring jug.

Use at 35*c.

Assembly:

Cut the sponge in 4 equal rectangle sizes

Put one sponge layer on a flat tray and spread with thin layer of salted caramel and place another layer of sponge over top

Spread a layer of mango jelly on second layer of sponge and place the third layer of sponge on top. Spread with thin layer of salted caramel and palce the fourth layer of sponge on top

Refrigerate for 4 hours till salted caramel and jelly are set hard

Cut into desired sizes and freeze again for 2 hours

Transfer the pieces on a dripping wire tray 

Pour glacage at 35*c on top and tap the tray to remove excess glacage

Insert a tooth pick or skewer in middle and lift up gently to remove glaze from bottom of petit fours

Deposit in patty pans or mini cake boards

Decorate with chocolate garnish.

[flourpowerny]

Raspberry Petit Gateaux!!