Mini gateux
• Mousse
• Insert
• Sponge
Basics • Crunch
• Finishing
Sponge
• - 1cm a 8mm
• - 180-220C Requires higher temperatures, and less
time in the oven.
• - Lower temperatures will slowly dry out the
entremet sponge in the oven.
• - The higher the water content of the sponge, the
Base higher temperature for baking is required.
Cookie base
• - Mixed with different ingredients in order to give
flavor and change the texture.
Sablee
• - Spray with cocoa butter when its already cooked to
maintain the crunchy.
• We always try to place this layer at the bottom so
when we cut the cake, it doesn't smash all the
layers from the top.
• Crunch is defined as crispy components covered in
Crunchy some fats like chocolate, praline or cocoa butter.
This stops the crunchy part from soaking in
moisture in presence of the mousse.
• 2mm (standard)
• Coulis
- Liquid sauce, it represents a silky and soft fruity insert being
good at holding shape.
-1cm
• Compote
- Is a coulis with pieces of fruits or berries
• Gel
-2-3mm Is a highly concentrated insert
- Works better with sour and alcoholic ingredients.
Interior -After cooking a gel recipe, stabilize in the fridge until it
reach's 7-10C and blend. This way you will achieve an incredibly soft
texture, avoiding jelly like consistency.
• Creamy
-Cook slowly and on a low heat, to avoid the coagulation of
the yolk, and to make sure all the sugar is dissolved.
- Mix with rubber spatula.
-Add the butter when the preparation lows down at 50-55º
-Gelatin can be added at the beginning, because we are not
going to boil the preparation.
• Ganache
-Proportion 1:1 o 1:2
-Cream can be substituted with milk, fruit
purees, cream anglaise, water, butter or caramel. While
adjusting recipe proportions.
-Different technique
1) Hot 80º+20º Heating up the cream is
allowing us to prolong shelf life of the
ganache.
2) Cold 40º+40º This gives a higher stability, it
is always best to add cream in 3-4 stages while blending
in between.
• Caramel
-Adding salt softens the bitterness and
enriches the flavor.
• Cream
- Is the base to most of the mousses
-33-35%
- Letter point
• Meringue
-Italian meringue is the most common use in mousses.
-Is the base of fruit mousses with addition of fruit puree.
The secret to keeping the stability in to combine everything
in cold temperatures. For example, combine mixed cold puree with gelatin
Mousse (18-20C) with meringue at (30C) and cold cream at (7-10C)
• Pate a Bombe
- 2 technique
- 1) Cook sugar syrup to 118-120C and pour into the whipping egg
yolks. Continue whipping until 30-35C. Then combine with other
ingredients.
- 2) Heat up egg yolks with sugar, slowly at 82C, then move it to
the mixer and whip until it reaches 30-35C.
• Gelatin
• Bloom
Refers to the strength or force of the gelatin.
Bronze – 125-155 Bloom
Silver – 160 Bloom
Gold – 190-220 Bloom
Platinium 235-265 Bloom
• Gelatin Mass
Is a blend on the gelatin powder and water.
Proportions for gelatin mass may vary depending on the chef. It is either 1:5 or 1:6 One part of
Gelatin
gelatin powder to 5 or 6 parts of water
• Re- calculate the bloom
Recpie´s required gelatin powder: 250 Bloom
Gelatin mass required:46gr
Your gelatin powder:200 Bloom
New gelatin mass required:
1) 250/200 = 1.25
2) 46 x 1.25 = 57.5gr
Result: With 250 Bloom gelatin powder, it requires 46gr of gelatin mass. If you are using 200
Bloom gelatin powder insted, it now requires 57.5gr of gelatin mass.
• Painted
-It needs to be frozen
-Tº 45º
• Glaze
-Chocolate y Glucose
-Absolut
Finishing • After the glaze recipe is prepared, we should store
it in the fridge for 24 hours.
• Consistency
- High fluidity if you are planning to glaze
your cake with one color.
- Low fluidity if you want to have several
colors on the cake.
