• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Rose Gold And Vanilla

  • Home
  • About Me
  • Contact
    • Work With Me
  • FAQ
  • Portfolio
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

Chocolate Petit Gateau

July 22, 2019 by Grace 4 Comments

This chocolate petit gateau is a delicious dessert made up of a cake/biscuit, a decadent mousse filling and a perfect mirror glaze. You might not know anything about petit gateau, but once you do, you will want to shove them in your face every opportunity you get.

Petit Gateau: What is it?

A Petit gateau is a French dessert that consists of a mousse, a biscuit layer that can range from a cookie to a cake, or something in between, and a mirror glaze. Petit gateau can be translated to mean little cake in french. Anything that consists of a gourmet little cake is technically a petit gateau.

If your into gourmet desserts, you have probably heard of a petit gateau, and if not, we are gonna talk about it.

Petit gateau is actually simple to make. And this chocolate petit gateau can be made in less than an hour of hands on work. The trickiest part is using a silicone mold. Using a silicone mould gives the petit gateau the perfect shape. So, when you make them make sure to have a silicone mould on hand.

You may have seen some videos on instagram of people glazing desserts. 99.999% of those desserts that they are glazing are petit gateaus.

The Chocolate Mousse

Do not be intimidated. Mousse is actually easier than most people let on.

This mousse starts with a Julia Child recipe that I didn’t read correctly. Who knew that the 2 cups of whipped cream were a garnish? I have to admit that I definitely folded all of that goodness into my mousse. Then I thought, this mousse is not chocolatey enough. (Is chocolatey a word??) So I added some unsweetened cocoa powder and a little bit of vanilla. I am very proud of myself for stopping here and not adding anything else.

The cake base is super important for making a good petit gateau because it keeps the mousse sealed from the bottom. When you pour the mirror glaze over the frozen mousse, it can cause the mousse to become a little liquidy on the bottom. So placing a circle of this cake biscuit makes it a lot easier to transport the gateau’s and keep them from melting.

The Mirror Glaze:

Chocolate mirror glaze is one of the easiest gourmet elements that you can possibly make. It is only a few ingredients, unsweetened cocoa powder, gelatin, sugar, cream, and water. There you have it.

One thing nobody told me about mirror glaze that is SUPER important is that it needs to be around 90˚ degrees Fahrenheit when you pour it onto anything. (Think around toddler’s bath water temperature.) It does not have to be exactly ninety degrees but it needs to be close. If it is any hotter it will slide off the petit gateau, cake, etc. and you will be able to see through it. If it is much colder than it will be sludgy and not pour onto your petit gateau’s smoothly.

When you make this recipe don’t forget to tag me on Instagram @rosegoldandvanilla or Tag my Facebook page Rose Gold and Vanilla. Also don’t forget to save this recipe to Pinterest so that you can find it again later!

Chocolate Petit Gateau

Grace
These chocolate petit gateau's are a great way to impress your friends. Filled with a light chocolate mousse, topped with a chocolate mirror glaze and set on a cake biscuit base makes this dessert a showstopper.
Print Recipe Pin Recipe
Course Dessert
Cuisine French
Servings 6

Equipment

  • 3 Inch Silicone Moulds

Ingredients
  

Cake Base

  • 1/2 cup Butter (softened to room temperature)
  • 1/2 cup Sugar (104g)
  • 1 Egg
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Baking Powder
  • 1 cup All Purpose Flour (130g)

Chocolate Mousse Filling

  • 2 Egg Yolks
  • 1/2 cup Sugar
  • 1 tsp Pure Vanilla Extract
  • 6 tbsp Butter (softened to room temperature)
  • 3/4 cup Chocolate Chips
  • 3/4 cup Unsweetened Cocoa Powder
  • 1/8 tsp Salt
  • 2 Egg Whites
  • 1 cup Heavy Whipping Cream

Chocolate Mirror Glaze

  • 2 ½ tsp Gelatin Powder
  • 1/3 cup Corn Syrup
  • 1/2 cup Water
  • 1/2 cup Heavy Whipping Cream
  • 1/2 cup Unsweetened Cocoa Powder

Instructions
 

Chocolate Mousse:

  • Whisk together the egg yolks and the sugar in a heat proof bowl. Place one inch of water in a small saucepan and bring it to a simmer over medium heat. Place the the egg mixture over the water and whisk until the egg mixture is thick and is 160° degrees. Remove the egg mixture from heat. Keep Whisking until it cools slightly.
  • Beat the vanilla extract and the butter into the egg mixture.
  • Melt the chocolate until smooth. Let it cool slightly. Fold it into the egg mixture.
  • Sift the unsweetened cocoa powder into the egg mixture. Add the salt.
  • In a clean and dry glass or metal bowl beat the egg whites until they reach stiff peaks. Lightly fold them into the mousse.
  • Whip the cream until stiff peaks form. Fold the whipped cream in two additions into the mousse.
  • Pipe or spoon the mousse into the three inch moulds. Freeze the mousse for at least 6 hours or until firm.

Cake Base:

  • Preheat the oven to 350° degrees. Line a 9×9 pan with parchment paper and spray with cooking spray.
  • In a medium sized bowl cream the butter and sugar. Add the vanilla extract and the egg. Stir until combined.
  • Stir in the flour and the baking powder until just combined. Spread the batter into the prepared pan.
  • Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean. Let the cake cool to room temperature.
  • Remove the cake from the pan. Cut out six three inch circles from the cake base.

Chocolate Mirror Glaze

  • Combine the gelatin with 2 tbsps of room temperature water.
  • In a small saucepan combine the water, corn syrup, cream, and cocoa powder. Let the mixture come to a simmer, stirring consistently.
  • Place the gelatin in the hot glaze. Whisking until the gelatin is completely melted into the glaze. Pour the glaze through a fine mesh strainer to remove any chunks of cocoa powder from the glaze.
  • Let the glaze cool to about 90° degrees, stirring occasionally so that a skin doesn't form.
  • Remove the mousse from the freeze and from the mould. Place the mousses on a cooling rack with a jelly roll pan underneath.
  • Pour the glaze over the top of the mousses. Covering the top completely.
  • Let the glaze set on the mousses for 5 minutes. Remove the mousses from the cooling rack with a offset spatula. Place the mousses on the cake bases.
  • Let the petit gateau set in the refrigerator for at least 30 minutes.
  • The petit gateau's will keep in the refrigerator in an airtight container for up to 2 days.

Notes

  1. The chocolate mousse is adapted from Julia Child’s Chocolate Mousse from Mastering the Art of French Cooking.
  2. The chocolate mirror glaze is adapted from CBC’s Chocolate Mirror Glaze
Keyword Chocolate, Mousse, Petit Gateau

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • More
  • Click to email this to a friend (Opens in new window)

Filed Under: Food

Previous Post: « My Natural Skin Care Routine
Next Post: Fudgy Mocha Cupcakes »

Reader Interactions

Comments

  1. Amanda

    December 21, 2019 at 10:04 pm

    In the mousse filling you don't have an actual amount for the cocoa powder....
    Reply
    • Grace

      December 22, 2019 at 8:36 pm

      Sorry about that Amanda, it is fixed now.
      Reply
  2. Cheryl

    July 5, 2020 at 4:57 am

    Is the temperature in celcius or farenheit?
    Reply
    • Grace

      July 5, 2020 at 9:22 am

      The temperature is in Fahrenheit. 😊
      Reply

Share your thoughts Cancel reply

Primary Sidebar

Hello There!

I'm Grace, a 17-year-old food and lifestyle blogger who loves Jesus, chocolate, glitter, bullet journalling, yoga, and guacamole. Thanks for stopping by at my little place on the internet! Learn More About Me →

Subscribe to get recipes straight to your inbox!

rosegoldandvanilla

g r a c e
here's your reminder to spend time making Christma here's your reminder to spend time making Christmas cookies this week :)
These gluten and dairy free cranberry muffins are These gluten and dairy free cranberry muffins are a great way to celebrate the holiday season. They are moist, only have a few ingredients and take less than one hour from start to finish! Link in bio :)
Although it might be snowing, I'm still not ready Although it might be snowing, I'm still not ready to give up on fall just yet. I'm going to be enjoying everything that makes it feel like fall, including this apple pie until at least Halloween. 🍁
Have you ever had a gluten and dairy free muffin t Have you ever had a gluten and dairy free muffin that ACTUALLY tasted good? Me either until I made these!They are soft, moist, and even topped with an easy and delicious crumble that pairs really well with the pumpkin flavor in the muffin. If you want to make what I consider to be the worlds greatest gluten free dairy free pumpkin muffins,click the link in my prof!
Load More...

Copyright © 2021 Rose Gold And Vanilla on the Foodie Pro Theme

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.