Rugoso Petit Gateau

Petits Gâteaux

Rugoso Petit Gateau

Created by

Dimitri Fayard
Lead Chef Chocolate Academy™ North America

Level

level 2

Sablee Chocolat

Ingredients	Preparation
200g butter	Mix all the dry ingredients together
26g confectioner's sugar	Add the butter and paddle til the dough
53g sugar	becomes uniform
30g egg yolks	Roll out to #3 and chill
212g pastry flour	cut to size and bake at 340F for 16 min

Hazelnut Sponge

Ingredients	Preparation
130g butter	Cream butter until soft
1g salt	Add salt, trimoline, yolks and oil
105g 10 X	Add sifted dry ingredients
60g Bread flour 240W	Make meringue
205g egg whites	Fold in gently
1g salt	Spread on sheetpan w/silpat & frame
90g sugar	Bake @ 350F ~15 min

Cremeux Rugoso

Ingredients	Preparation
500g cream 90g sugar 90g egg yolks 210g CHD-P71RUGO	Bring the cream to a boil Temper the sugar/yolks mix Proceed to a crème anglaise Pour over Rugoso, handblend, cast and freeze

Soft Salted Caramel

Ingredients	Preparation
81g sugar 81g glucose 220g cream 1g fleur de sel 67g butter 2 vanilla bean	Proceed to a dry caramel Deglaze with hot cream Cook to 104C Add gelatin and cool At 45C handblend soft butter Adjust consistency with milk
50g milk	Pipe

Assembly:

Cast Rugoso cremeux
Insert a disc of hazelnut sponge
Freeze, unmold and spray
Place on top of sablee
Place a circle of sablee on top of the cake
Pipe Soft caramel in center of the sablee
Add a ring of dark chocolate deco around the petit gateau

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