Coffee Petit Gateux Recipes

PETIT GATEAU

Steps:

• To make the mint chocolate mojito: Use 12 rings to cut out 3-inch circles in the cocoa genoise and place them at the bottom of each mold. Place the brown sugar, water, mint and spices in a medium saucepan and bring to a boil. Let the mixture cool and steep overnight. Strain and add the rum and lime juice. Reserve half of the liquid for the glaze. Brush a little of the syrup onto each cake. Pipe a tablespoon of chocolate ganache onto each cake and press a round chocolate cookie onto the ganache and fill with mint Bavarian mousse.
• To make the mint Bavarian mousse: Soak the gelatin leaves in water for 5 minutes, squeeze out excess water and microwave for 1 minute or until gelatin is dissolved. Stir in a spoonful of cream anglaise and then mix in the rest. Fold in the whipped cream. Fill entremet rings with the mousse and refrigerate until set, about 2 hours.
• To finish the cakes melt 2 leaves of gelatin and add to reserved syrup. Place a spoonful on each cake and garnish with chocolate shard or shavings.
• Preheat the oven to 350 degrees F.
• Combine the eggs and sugar together in a mixing bowl. Over simmering water, whip the eggs with a whisk until sugar is dissolved. Place the warm eggs in the bowl of an electric mixer and whip on high until ribbon forms. Fold the butter and sifted dry ingredients into the whipped eggs. Pour onto a greased, parchment lined half sheet pan and bake for 15 to 20 minutes. Cool completely.
• Combine the glucose and cocoa powder in a saucepan and stir over low heat until smooth. Temper in the cream and stir until cream comes to a boil. Pour over chopped chocolate. Stir until smooth. Allow to cool.;
• Cream the butter and sugar together. Add the vanilla and eggs to combine. Add the flour, salt, and cocoa and mix until just combined and smooth. Wrap and chill for at least 2 hours.
• Preheat the oven to 350 degrees F.
• Roll out and cut into desired shapes and bake for 10 to 12 minutes. Cool.
• Combine the milk, cream, vanilla bean, and mint in a saucepan and set on medium heat to bring just to a boil. Combine the yolks and sugar together just before the liquid is hot.
• Temper the hot milk/cream into the yolks and return to the stove to cook until thickened, and the mixture coats the back of a spoon. Strain and chill completely.

QUICK COFFEE CAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

ESPRESSO PETITS FOURS

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening; lightly flour. In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form, gradually adding 1/4 cup of the granulated sugar. Set aside.
• In large bowl, beat 3 egg yolks, remaining 1/2 cup granulated sugar and 1/2 cup melted butter at medium speed until creamy. Add flour, baking powder and salt. Mix on low speed until moistened. (Batter will be thick.) In small bowl, mix 1/3 cup water and espresso powder; add to batter. Beat at low speed until blended. Beat at medium speed until smooth. Fold in beaten egg whites. Spread in pan.
• Bake 18 to 23 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Run knife around edges to loosen; turn cake upside down onto cooling rack. Place another cooling rack on cake and turn upside down so top of cake is upright. Cool completely, about 30 minutes. Cover loosely and freeze 15 minutes or refrigerate 30 minutes.
• With long thin serrated knife, cut cake horizontally in half. Brush 3 tablespoons liqueur over cut side of bottom half. In small bowl, beat 1/2 cup butter, 1 1/2 cups powdered sugar and vanilla with electric mixer on low speed until mixed. Beat at medium speed until smooth and creamy. Place 1/2 cup almonds in food processor with metal blade. Process 10 to 15 seconds or until finely chopped. Stir into filling. Spread filling evenly over bottom half of cake. Place top of cake over filling, cut side down. Press down firmly. Cover with plastic wrap; freeze 15 minutes.
• Meanwhile, in medium bowl, beat all icing ingredients on low speed until smooth, adding water if necessary for drizzling consistency. Remove cake from freezer. Trim outside edges of cake to create a 10 1/2x7 1/2-inch rectangle. Cut into 7 rows by 5 rows, forming 35 squares. Place on 2 large cooling racks set over sheets of waxed paper. Using fork or spoon, drizzle and slightly spread each cake with icing. Top each with coffee bean and 1 sliced almond. Let set, about 15 minutes. Flatten 35 mini paper baking cups slightly. Place 1 cake bite on each paper. Cover loosely to store.

PETIT GATEAU

Steps:

• Break the chocolate and butter into small pieces, melt them on the microwave under"defrost" for about two minutes, Don't let it stand too long on the microwave to avoid burning the chocolate.
• With a spoon mix the melted chocolate and butter until smooth.
• Reserve.
• On a separate bowl, mix the eggs, egg's yolks and sugar.
• Beat the mixture on a mixer until almost doubled its size and has a firm consistency.
• Get the melted chocolate and butter mixture and start pouring it in small bits into the bowl with the beaten eggs and keeping beating it gentle and slowly, until it forms one smooth uniform mixture.
• While you still beating the mixture (in a low speed), sprinkles the flour on it and stop the beating after the flour gets incorporated in the mixture.
• turn off the mixer and stir in the cointreau.
• Reserve.
• Get the muffin baking sheet with 6/8 holes, rub a little bit of butter and sprinkle flour on the sides of each hole, It will help to get the mini cake out of the mold later(use induvidual muffins sheets, it gives a little bit of more work to do but it is much easier to take the muffin out of the mold).
• Pour the mixture into the mold almost to the top(leave 1cm or so, just for precaution of spelling the dough.
• Pre-heat the oven for about 15 minutes.(low temperature, around 180C.
• On the low heat(180c) put the muffin sheet for about 5 minutes, 7 on the most.(Keep trying to find out the perfect timing that works for you)
• After taking the baking sheet out of the oven let it rest of 2 to 3 minutes and then turn it upside down on a plate (The mini cakes should be hard on the outside enough to hold its original shape and all creamy and melted inside)Get each little cake with caution for not breaking them and put on individual plates.
• Put a ball of vanilla ice-cream on the side, Serve while it is hot!
• P.S.when you spoon the mini cake it will open and a rich creamy filling will pour out.

WALNUT & COFFEE GATEAU

Steps:

• Heat the oven to 190C/170C fan/ gas 5. Grease and line 3 x 20cm round sandwich tins. For the sponge use an electric whisk to beat the eggs and sugar in a large bowl until light and thick like semi-whipped cream. Gently fold in the flour, then the oil and finally the chopped nuts. Divide mix between the tins and bake for 15 mins or until cooked through. Turn cakes out onto a wire rack and leave to cool.
• To make the cream filling, whip the cream with the sugar and vanilla, then set aside. For the butter icing, beat the butter with half the sugar until smooth. Add remaining sugar, stir in the milk and coffee essence, then continue to beat until everything is combined.
• To assemble, spread a third of the cream filling on top of one of the cakes, put another cake on top, spread another third of the cream over and lay the final cake on top. Put remaining cream in a piping bag fitted with a star-shaped nozzle.
• Use a palette knife to spread the butter icing all over the top and sides of the cake. Lightly press the finely chopped walnuts into the sides and scatter the top with the roughly chopped walnuts. Pipe 8 swirls of cream on top, one for each slice, and top with a walnut half. The cake will now sit happily in a cool place for a couple of hours but is best enjoyed on the day it is made.

COFFEE LIQUEUR GATEAU

Steps:

• Preheat oven to 350F degrees. Lightly grease an 8-inch round cake pan. Line the base and sides with parchment paper.
• Place the nuts on a baking tray and roast for 5-10 minutes, or until golden. Rub the nuts vigorously in a clean dish towel to remove hazelnut skins. Place the nuts in a food processor and process until finely ground.
• Transfer the ground nuts to a large bowl. Add in flour and 1/2 cup of the sugar. Mix well.
• In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add in the remaining sugar, beating until the mixture is thick and glossy and the sugar is dissolved.
• Fold the nut mixture, a third at a time, into the egg mixture using a metal spoon. Spoon the mixture into the cake pan and smooth the surface.
• Bake for 35-40 minutes, or until top springs back when touched. Allow to cool in the pan.
• Make the Coffee Cream: Combine the water and coffee in a small container or mug. In a small mixing bowl, beat the butter until light and creamy. Gradually pour in the melted chocolate, beating until well combined. Add in the confectioners sugar and the combined water and coffee. Beat until smooth.
• Assemble the Gateau: Turn the cake onto a flat working surface. Using a sharp serrated knife, carefully cut the cake horizontally into three layers. Use the top layer as the base of the gateau.
• Brush the first layer with half of the liqueur. Spread with one fifth of the coffee cream.
• Place the second cake layer on top. Brush with the remaining liqueur and spread with one quarter of the remaining coffee cream. Place the remaining layer on top.
• Spread top and sides of the cake with the remaining coffee cream.
• Decorate the top of the cake with the chocolate buttons (if using). Dust the top of the cake with the confectioners sugar.
• Refrigerate for 1 hour, or until firm.
• NOTE (If you want to make the chocolate buttons for the top of the cake): Make chocolate buttons by melting 5 oz chocolate melts. Line two baking trays with baking paper. Place half the chocolate in an icing bag. Pipe small chocolate buttons onto the trays. Tap the trays lightly to flatten the buttons. Allow them to set. Peel off paper and use them to decorate the cake.