WHITE PEACH & RASPBERRY PETIT GATEAU

- A recipe by Gaël ETRILLARD

Making the recipe

Recipe for 70 petits gateaux MAE Mould “Charlottine”

Frozen puree without added sugar Strawberry

Frozen puree without added sugar Raspberry

Frozen puree without added sugar White peach

Frozen puree without added sugar Lime

Ingrédients

Butter 150g
Icing sugar 100g
Ground almond 50g
Egg yolks 50g
Flour T55 250g

Sieve the icing sugar in the mixing bowl and add butter.
Cream until smooth in medium speed.
Add ground almond and egg yolks.
Sieve flour and add it in slow speed to the dough (do not overwork the dough).
Cling wrap and keep in the fridge 4h minimum.
Roll between two silpat at 3mm.
Freeze and cut with a 55mm cutter.
Bake on silpain at 150°C for 12mn.
Ingrédients

Egg yolks 320g
Honey 50g
Egg whites 280g
Sugar 100g
Rice flour 80g
Cake Flour 10g
Butter (melted butter at 40°C) 80g

Start to whip up the egg whites in medium speed.
In the meantime, beat egg yolks and honey on hot bath until it reaches 45°C. Set aside.
When the egg whites are getting foamy, increase the speed and add sugar gradually.
Combine both eggs mixture gently and add both flour previously sieved.
Mix gently and add butter.
Spread on tray 60x40cm and bake at 150°C for 13mn.
Ingrédients

Frozen puree without added sugar White peach – 320g
Frozen puree without added sugar Raspberry – 80g
Pectin NH – 10g
Sugar – 30g
Inulin (optional) – 18g
Frozen puree without added sugar Lime – 30g
Frozen puree without added sugar Raspberry – 100g

Combine sugar with pectin and inulin.
Pour over peach puree and 80g de raspberry puree.
Let the pectin rehydrate for 5mn and boil.
Remove from the stove, add 100g of raspberry puree and lime puree.
Let it set in the fridge and blend before use.
Ingrédients

Frozen puree without added sugar Raspberry – 1070g
Gelatine mixture (see basic recipes) – 130g
Italian meringue (see basic recipes) – 220g
Cream (35% fat) – 600g

Melt the gelatine with 100g of raspberry purée and add remaining purees.
Temper at 20°C and pour 1/3 onto the Italian meringue.
Stir and pour 1/3 of purée onto the cream.
Stir and fold in Italian meringue with cream.
Add remaining puree and fold in gently.
Ingrédients

Cream (35% fat) 600g (300+300)
Vanilla stick 3pcs
Sugar 30g
Gelatine mixture (see basic recipes) 14g

Heat up 300g of cream with vanilla.
Cover and infuse for 1h.
Warm again with sugar and gelatine.
Sieve and add 300g of cold cream.
Blend and keep in the fridge overnight.
Whip up like a soft whipped cream when needed.
Keep in piping bag for assembly.
Ingrédients

Frozen puree without added sugar White peach – 250g (200+50)
Peach liquor – 6g
Citric acid – 0.1g
Sugar – 19g
Gelatine mixture – 22g

Combine 200g of purée with liquor and citric acid. Set aside.
Heat up 50g of purée with gelatine and sugar.
Combine both mixtures.
Ingrédients

Frozen puree without added sugar Strawberry Puree – 50g
Unsweetened berry juice (see basic recipes) – 130g
Sugar – 35g
Agar agar – 2.7g
Gelatine mixture (see basic recipes) – 8g

Combine sugar with agar agar and pour over guava puree.
Add berry juice and boil.
Remove from the stove and add gelatine.
Pour over the marble and cut with 55mm cutter.

Assembly

Spread the confit over the sponge and freeze.
Cut the sponge with a 4cm cutter and keep in the freezer for assembly.
Pipe the raspberry mousse in the moulds and close with sponge. Freeze.
Unmould and spray with spraying glaze.
Place over the almond sable and pour the white peach jelly in the cavity of the moulds.
Let it set in the fridge and pipe the vanilla whipped cream in the middle.
Place a piece of berry veil on top.

Gaël ETRILLARD

Gael Etrillard is an internationally renowned pastry chef, known for his mastery of patisserie and his ability to combine traditional techniques with modern innovations.
His outstanding career and numerous awards have made him a household name in the world of patisserie.