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Here
is a luscious, innovative gateaux recipe from pastry chef Lara
Coleman of the Pointe Hilton Tapatio Cliffs Resort in Phoenix. The
dramatic result belies the relatively simple preparation.
Chef
Coleman is a 1991 graduate of the Culinary Institute of America
(CIA), where she specialized in baking and pastries. She has worked
at The Ritz-Carlton in Naples, FL; The Phoenician in Scottsdale, AZ;
and The Bellagio in Las Vegas.Under the tutelage of the resort’s
head chef, Ivan Flowers, Chef Coleman delights guests at the
property’s award-winning restaurant, at Different Pointe of View.
Layered Gianduja Chocolate Gateaux
Ingredients –
First Layer: Hazelnut Meringue
13-oz. egg whites
13-oz. Sugar
5-oz. hazelnut
flour
2-oz. all-purpose flour
Procedure
Whip egg whites to medium peak while gradually
adding the sugar. Sift dry ingredients, fold into meringue. Spread
evenly on to sprayed parchment paper. Bake at 350 degrees for 12-15
minutes and allow to cool.
Ingredients –
Second Layer: Gianduja Chocolate with puffed rice (Rice Crispies)
5 lbs. Gianduja
chocolate (has a milk chocolate hazelnut flavor)
4 c. puffed rice (Rice Crispies)
Procedure
Melt
chocolate in a large bowl over a double boiler. Add Rice Crispies.
Spread onto cooled hazelnut meringue and refrigerate.
Ingredients – Third Layer: Ganache
32-oz. semisweet
chocolate, chopped in a large bowl
24-oz. heavy cream
Procedure
Scald cream, pour over chocolate and stir until
completely melted. Spread onto chocolate puffed rice layer and
refrigerate.
Ingredients –
Top Layer: Gianduja Chocolate Mousse
1 lb., 4-oz.
Gianduja chocolate
4 egg yolks
2-oz. sugar
8-oz. cream
4 sheets gelatin
1 qt. heavy cream, whipped to soft peak
Procedure
Melt
chocolate in a large bowl. Scald the cream and whisk the yolks and
sugar together. Pour the hot cream into the sugar/yolks mixture,
whisking constantly. Pour cream, sugar and yolk mixture back into
pan and cook over a low to medium heat stirring constantly with a
wooden spoon until it thickens and coats the back of the spoon.
Remove from heat. Add bloomed gelatin and stir until melted, strain
over melted chocolate. Stir until well incorporated and fold in
whipped cream. Spread on top of Ganache layer. Refrigerate until set
before slicing. Served with caramel hazelnut sauce and hazelnut
brittle. |
