Hazelnut Petit Gateau (Full Recipe) | Kirsten Tibballs

Today's Kirsten shows you a more complicated recipe that they feature on the Savour School online classes.
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Ingredients and instructions are below ⬇️
220g - Marzipan / 50% Almond Paste
60g - Caster Sugar
25g - Egg Yolks
120g - Whole Eggs
1 - Orange, zested
1g - Salt
28g - Callebaut Cocoa Powder 22-24%, sifted
1g - Baking Powder, sifted
45g - Unsalted Butter, melted

Preheat the oven to 165°C. Place the marzipan (almond paste) and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat well on a medium to low speed to combine.

While mixing, slowly add the egg yolks, followed by the zest. Break up the remaining eggs in a bowl with a spatula. Continue mixing and very slowly add in the remaining eggs, regularly scraping down the sides.

Please note, if the eggs and yolks are added too quickly, lumps will develop and cannot be removed.

When the eggs are fully incorporated, add the salt. Stop mixing, and using a spatula, gently fold in the sieved cocoa powder and baking powder by hand until just combined. Add a small amount of the almond paste mixture to a bowl with the melted butter and whisk until well combined - this will make it easier to incorporate the butter into the ingredients.

Fold this into the remaining almond paste mixture to combine. Spread the mixture onto a half Flexipat or a tray lined with baking paper. Angle the palette knife as you spread it out. Bake at 160°C for approximately 15 minutes or until cooked. When you touch the cake it should bounce back slightly.

Vanilla Cream

5g - Gold Gelatine Sheets
380g - Fresh Cream 35% Fat
2 - Vanilla Beans, cut and scraped
90g - Egg Yolks
75g - Caster Sugar

Soak the gelatine in a bowl of chilled water until it becomes soft and pliable. Bring the cream and cut and scraped vanilla beans to a boil in a saucepan. Place the sugar and egg yolks in a bowl and whisk together by hand until combined.

Pour the hot cream over the sugar and yolks and combine with a whisk. Return the mixture into the same saucepan and cook to 80°C, stirring slowly on a low heat.

Add in the drained gelatine and mix with a spatula before straining the mixture into a bowl. Transfer the mixture into a depositor and pour it into each crevice of the silicon mould.

Freeze for 2-3 hours in a domestic freezer or 30 minutes in a blast freezer. The cream can be stored for 6 weeks in a domestic freezer or 3 months in a blast freezer.

#KirstenTibballs #Hazelnut #PetitGateau

Видео Hazelnut Petit Gateau (Full Recipe) | Kirsten Tibballs канала Kirsten Tibballs