Almond Caramel Petit Gateaux | Vikas Bagul | School For European Pastry & Culinary Arts | Pastry

Almond Caramel Petit Gâteaux
For Whipped Caramel Ganache
INGREDIENTS:
-Castor Sugar 180g
-Liquid Glucose 27g
-Heavy Cream (35%) 300g
-Unsalted Butter 63g
METHOD:
1. Warm heavy cream and liquid glucose.
2. Caramelize sugar, then deglaze with warm cream.
4. Cool down the mixture to 35°C.
5. Add softened butter and emulsify.
6. Rest in the chiller for minimum 6hrs.
7. Whip to the desired consistency.
For Gourmand Glaze
INGREDIENTS:
-Coverture Milk Chocolate 40% 350g
-Grape seed Oil 100g
-Chopped Almonds (Roasted) 110g
METHOD:
1. Mix all ingredients together.
2. Store refrigerated.
3. Melt and use at 40c.
For Almond Biscuit
INGREDIENTS:
-Castor Sugar 95g
-Whole Egg 75g
-Icing Sugar 25g
-Roasted Almonds(Chopped) 112g
-Unsalted Butter(Melted) 100g
-Egg White 125g
-Castor Sugar 20g
-Refined Flour 50g
-Baking Powder 3g
METHOD:
1. Mix castor sugar, eggs, icing sugar, and ground almonds together and whisk well.
2. Whisk egg whites with caster sugar to soft peaks to make meringue.
3. Add melted butter to the almond mixture, then fold in flour.
4. Carefully fold the batter into the meringue.
5. Preheat the oven to 170°C, spread the batter on a tray, and bake for 12 minutes. Let cool.
For Vanilla Caramel Cream
INGREDIENTS:
-Castor Sugar 120g
-Heavy Cream(35%) 120g
-Vanilla Bean Paste QS
-Unsalted Butter 95g
METHOD:
1. Warm cream with vanilla paste.
2. Caramelize sugar, then add warm cream and boil to 108°C.
3. Add butter and emulsify.
For Almond Shortbread
INGREDIENTS:
-Almond Powder 23g
-Refined Flour 200g
-Icing Sugar 49g
-Unsalted Butter 90g
-Milk 36g
-Vanilla Essence QS
METHOD:
1. Cream the butter and icing sugar until the sugar is incorporated.
2. Add almond powder and refined flour, mix well.
3. Add milk and vanilla essence; form into crumbly dough., rest in the fridge for 2 hours.
4. Roll out the dough to 3mm thickness and cut into desired shapes.
5. Bake at 165°C for 12 mins.
ASSEMBLY:
1. Layer almond biscuit, vanilla caramel cream, and another sponge in a quarter frame. Freeze to set.
2. Cut into desired shapes, dip in the glaze, and set.
3. Place on baked shortbread.
4. Pipe caramel ganache on top and decorate with almond sticks and gold leaf.
School For European Pastry & Culinary Arts
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