Rugoso Petit Gateau

Used Cacao Barry products
Petits Gâteaux

Rugoso Petit Gateau

Created by
  • Dimitri Fayard
    Ambassador Chef of the Peninsula Hotel Chicago
Level
level 2
Used Cacao Barry products
Recipe components

Sablee Chocolat

IngredientsPreparation
  • 200g
    butter

Mix all the dry ingredients together

  • 26g
    confectioner's sugar

Add the butter and paddle til the dough

  • 53g
    sugar

becomes uniform

  • 1g
    fleur de sel
  • 30g
    egg yolks

Roll out to #3 and chill

  • 12g
    cocoa powder
  • 212g
    pastry flour

cut to size and bake at 340F for 16 min

  • 30g
    Cocoa nibs

Hazelnut Sponge

IngredientsPreparation
  • 130g
    butter

Cream butter until soft

  • 1g
    salt

Add salt, trimoline, yolks and oil

  • 35g
    trimoline
  • 130g
    egg yolks
  • 15g
    hazelnut oil
  • 105g
    10 X

Add sifted dry ingredients

  • 225g
    hazelnut flour
  • 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

IngredientsPreparation
  • 500g
    cream
  • 90g
    sugar
  • 90g
    egg yolks
  • 210g

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

IngredientsPreparation
  • 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