deZaan Reindeer Petit Gateaux

deZaan Reindeer Petit Gateaux

Triple chocolate brownie, milk chocolate mousse, cocoa Italian meringue
Cook Time: 27 minutes
Course: Dessert
Cuisine: Dutch
Keyword: Brownies, Meringue, Mousse
Difficulty: Easy
Brand: deZaan
Servings: 18 portions
Author: Damien Wager

Equipment

  • 1 Whisk
  • 1 Baking Tray
  • 1 Oven
  • 1 Piping Bag (fit with a 15mm piping nozzle)
  • 1 Small Pan
  • 1 Suitably Sized Container
  • 1 Hand Blender
  • 1 Stovetop
  • 1 Refrigerator

Ingredients

Part 1: Triple Chocolate Brownie

Part 2: Cocoa Italian Meringue

Part 3: Milk Chocolate Mousse

Part 4: Milk Chocolate Mirror Glaze

Instructions

Part 1: Triple Chocolate Brownie

  • Cream the sugars and unsalted butter together before adding in the eggs and mixing again.
  • Combine the almonds & deZaan Rich Terracotta cocoa powder and add to the mixture before folding through both the milk & white chocolate.
  • Once all incorporated, mix through the melted chocolate and then spread into a prepared baking tray.
  • Bake at 180°C for approx. 22-25 minutes.

Part 2: Cocoa Italian Meringue

  • Heat the caster sugar & water until the mixture reaches 115°C.
  • Begin whisking the egg whites on a medium/fast speed using a stand mixer.
  • Once the sugar syrup reaches 120°C, pour into the bowl and the whisking egg whites immediately, ensuring minimal syrup solidifies to the side of the bowl.
  • Once stiff peaks begin to form, sieve in the deZaan True Dark cocoa powder and mix again to incorporate.
  • Transfer the cocoa meringue into a piping bag fit with a 15mm piping nozzle until ready to use.

Part 3: Milk Chocolate Mousse

  • In a small pan, combine the 200g cream, whole milk, caster sugar & egg yolks and proceed to cook out like an anglaise until thickened.
  • Stir in the softened gelatine sheets before pouring over the milk chocolate and processing until fully emulsified.
  • Allow to cool to 35°C before folding through the whipped cream and then transferring into a piping bag until ready to use.

Part 4: Milk Chocolate Mirror Glaze

  • In a suitably sized container, combine the condensed milk, milk chocolate, nappage & gelatine sheets (softened and strained).
  • Heat the sugar, glucose & water until lightly simmering before immediately pouring over the contents of the jug.
  • Process with a hand blender until smooth and use over a frozen product at 35°C.

Part 5: Assembly

  • Pipe a layer of the milk chocolate mousse into your chosen mould before portioning your tray of baked and cooled brownie and inserting a relevant sized piece into the mousse and smoothing off the top to ensure no excess is left on the mould.
  • Place in the freezer and allow to set fully.
  • Demould the frozen ‘reindeer’ gateaux and space out on a wire rack accordingly ready to glaze.
  • Glaze each as instructed, before transferring each onto your chosen means of presentation.
  • Prepare the Italian meringue as instructed and pipe a generous amount on top of each.
  • Finish with tempered dark chocolate antlers and a tempered red coloured white chocolate disc to resemble the ‘nose’.
  • Allow to defrost before serving or store in the refrigerator until ready to serve.

 

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