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Writer's pictureGemini Henry

FREE GLUTEN VALENTINE'S DAY PETIT GATEAU

BROWNIE

30 g Free Gluten Plain flour

125 g Unsalted butter

100 g Dark chocolate, 70% cocoa

40 g Cocoa powder

½ tsp Free Gluten Baking powder

180 g Caster sugar

2 g Eggs


INSTRUCTIONS

Preheat the oven to 180°C

Melt chocolate and unsalted butter, add hazelnuts

Whisk cocoa powder, flour, baking powder and sugar together in a separate bowl Add to the melted chocolate mixture

Beat in the eggs one at a time. Pour into a 23 x 10cm rectangular cake tin/ring. Bake for 20-30 minutes- check every 3 minutes after 20 minutes, until a toothpick inserted comes out with a few smudges/crumbs.


Cool Cut out 8 hearts using a cookie cutter, ensuring it is approx. 1.5 cm tall Reserve in fridge until use


RASPBERRY GELEE

75 g Raspberry puree

½ Gelatin sheet

10 g Sugar


INSTRUCTIONS

Soak gelatin in cold water. Bring sugar and raspberry puree to a boil. Add gelatin. Pour halfway into 8 cavities of a hemisphere mould and freeze until solid


GAVOTTE

113 g Unsalted butter

100 g Sugar

64 g Free Gluten Plain flour

1 g Egg white


INSTRUCTIONS

Cream butter and sugar together. Add flour and mix

Add egg white and mix until well combined. Spread thinly on a silicon mat/baking paper.


Bake at 200 degrees for 5 minutes

Repeat with remaining babatter This makes about 4 full thin layers, reserve extra in an airtight bag in the freezer for other bases or eat it as it is! (it’s really good)


CRUNCHY HAZELNUT BASE

33 g Dark chocolate, 45% cocoa

36 g Hazelnut praline, homemade or bought

30 g Gavottes, crushed


INSTRUCTIONS

Melt the dark chocolate

Mix in the hazelnut praline and gavottes.

Place the mixture between two baking sheets and roll out to 2mm in thickness. Freeze for 10 minutes. Remove and cut out 8 heart shapes with a cookie cutter. Reserve in the freezer


CHOCOLATE MOUSSE

110 g Cream

15 g Glucose

150 g Dark chocolate, semi-sweet

1 tsp Gelatin powder

8 g Water

150 g Whipped cream


INSTRUCTIONS

Bloom gelatin in cold water. Heat cream and glucose until steaming. Pour over dark chocolate, add bloomed gelatin

Cool to 25 °C before folding in whipped cream. Pour into a piping bag


ALMOND BASE

30 g Almond meal

30 g Brown sugar

30 g Unsalted butter, softened

30 g Free Gluten Plain flour


INSTRUCTIONS

Preheat the oven to 180°C

Place the almond meal, flour, brown sugar and butter in a medium sized bowl. Using your fingers rub the butter into the flours until the dough comes together. Roll between two pieces of parchment paper and freeze for 10 minutes. Remove from freezer and cut out 5cm circles. Bake for 10 minutes, or until golden brown and cool


RED MIRROR GLAZE

25 g Water

50 g Sugar

50 g Glucose

32 g Condensed milk

2 Gelatin sheets

55 g White chocolate

Red food colouring

Gold leaf, decoration


INSTRUCTIONS

Soak gelatin sheets in cold water

Combine water, sugar and glucose together and cook until 103°C. Mix in the gelatin sheets, condensed milk and white chocolate. Blend with an immersion mixer. Sieve and chill

Rewarm to 37 °C before using


ASSEMBLY

Fill heart shaped moulds halfway with chocolate mousse

Place a hemisphere of raspberry gel in each cavity

Fill with more chocolate mousse


Place prepared brownie and chocolate hazelnut crunch on top of the mousse


Level off the mould, removing excess chocolate mousse

Freeze overnight, or for at least 6 hours


Once frozen remove from mould and place on a wire rack

Pour over prepared glaze


After excess glaze has dripped off, remove from wire rack and place on a circle of almond base

Thaw fully in the fridge before serving

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