Berry Vanilla Gateaux Recipe – Academy of Pastry Arts, Bengaluru
This Modern French Pastry preparation can be deconstructed into four components – Chocolate Almond Sponge, Vanilla Mousse, Berry Jelly & Red Glaze.
Chocolate Almond Sponge
(1 recipe for 2 nos 6” cake)
Ingredients | Quantity (gr) |
Almond Paste/Marzipan | 150 |
Whole Egg | 62.5 |
Egg Yolk | 37.5 |
Egg White | 137.5 |
Sugar | 50 |
Cake Flour | 40 |
Callebaut Cocoa Powder | 20 |
Dark Chocolate Callebaut Madagascar 67% | 75 |
Procedure
- Mix almond paste with paddle. Add in egg and egg yolk slowly until smooth paste.
- Change to whisk attachment and whip mixture above until fluffy.
- Make a medium peak meringue with egg white and sugar.
- Fold in meringue into 2nd
- Fold in sifted cocoa powder and flour and then continue with melted chocolate.
- Bake in 6” ring for approximately 25 minutes at 165-degree Celsius.
Vanilla Mousse
(1 recipe for 1.5 nos 6” cake)
Ingredients | Quantity (gr) |
Milk | 150 |
Whipping Cream | 120 |
Vanilla Pod | ½ stick |
Egg Yolk | 120 |
Sugar | 90 |
Gelatine | 8 |
Italian Meringue | 120 |
Cold Water | 40 |
Whipping Cream | 135 |
Procedure
- Dissolve gelatine with cold water.
- Bring cream, milk and vanilla pod to boil.
- Mix egg yolk and sugar and gradually add into hot mixture.
- Continue to bain-marie until 83-degree Celsius with a spatula. Add in gelatine; wait until slightly cool down, strain and fold in Italian Meringue.
- Lastly, fold in whipped cream.
Berries Jelly
(1 recipe for 1.5 nos 6” cake)
Ingredients | Quantity (gr) |
Ravifruit Blackberry Puree | 200 |
Ravifruit Raspberry Puree | 100 |
Ravifruit Strawberry Puree | 130 |
Sugar | 15 |
Gelatine | 8 |
Cold Water | 40 |
Procedure
- Dissolve gelatine with cold water.
- Warm all purees with sugar until sugar is just enough to dissolve.
- Melt gelatine and mix with puree mixture.
- Pour into mould and freeze it.
Red Glaze
(1 recipe)
Ingredients | Quantity (gr) |
Water | 75 |
Sugar | 150 |
Glucose | 150 |
Condense milk | 100 |
Gelatine | 12 |
Milk Chocolate Callebaut 823NV 33.6% | 150 |
Red colorant | +/- |
Procedure
- Bring the sugar, water and glucose to boil.
- Add in the bloomed gelatine and condensed milk.
- Pour the mixture over the milk chocolate and add in colouring to emulsify.
Finishing
Glaze with raspberry glaze and garnish with chocolate décor. Also add chopped raisin with gold dust.
References
Pastry Class at Academy of Pastry Arts
https://fodyssey.com/2018/09/10/pastry-class-at-academy-of-pastry-arts/
Academy of Pastry Art
http://academyofpastryartsindia.com/
OMG we should eat our screen! It’s gorgeous
Glad u liked the pic 🙂
What a lovely cake..this recipe would be really helpful for many baking lovers
Totallly agree. If they follow thing precisely like how Chef Kimberly did, they can get close to how she made 🙂