Petit Gâteau

Jessica Buscher (IG: @jessicabuscher) / Traveling Pastry Chef, VA; Photo by Jessica Buscher

For the Red Raspberry Gelée:
    • 528 g. The Perfect Purée Red Raspberry Puree, thawed
    • 90 g. glucose
    • 75 g. sugar
    • 6 g. pectin
    • 15 g. sugar
    • 18 g. lemon juice
Method for the Red Raspberry Gelée:
1. Bring Red Raspberry Puree, glucose and 75 g. sugar to a boil.
2. Add pectin and 15 g. sugar and boil for 2 minutes.
3. Add lemon juice. Pour into desired mold and freeze before unmolding.
For the Chocolate Mousse:
    • 330 g. milk
    • 330 g. heavy cream
    • 132 g. yolks
    • 66 g. sugar
    • 12 g. gelatin
    • 288 g. chocolate
    • 900 g. heavy cream
Method for the Chocolate Mousse:
1. Whisk together yolks and sugar.
2. Heat milk and 330 g. heavy cream.
3. Dissolve gelatin in milk and temper into yolks.
4. Return to the pot and heat.
5. Pour over chocolate and whisk until smooth.
6. Place plastic over chocolate to prevent skin from forming and let cool to room temperature.
7. Whip 900 g. heavy cream to medium stiff peaks and fold in chocolate.
For the Chocolate Velvet Spray:
    • 150 g. cocoa butter
    • 150 g. white chocolate
    • Black fat soluble food coloring
1. Fill desired mold with chocolate mousse. Press Red Raspberry gelée into the center of the chocolate mousse.
2. Place a tempered chocolate disk on the bottom and freeze hard.
3. Once completely frozen, unmold and spray with a chocolate velvet spray ratio.