Best Petits Meringues Glace Dali 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.

PRETTY PETITS FOURS

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.

COFFEE PETIT GATEUX

Steps:

• For the almond chocolate streusel: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and turbinado sugar together. Add the all-purpose and almond flours, cocoa powder and baking powder; beat until just combined.
• Place the mixture between 2 pieces of parchment paper and roll to about 1/8-inch thick. Transfer to a baking sheet and refrigerate for about 20 minutes to chill. Preheat the oven to 320 degrees F.
• Bake for 20 minutes. Cut into shapes that will fit inside 12 single-serving dessert molds.
• For the sponge cake: Preheat the oven to 335 degrees F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the almond paste and confectioners' sugar for about 1 minute. Slowly add the egg yolks, mixing until combined. Add the flour and cocoa powder and mix until combined. Add the melted butter and mix until combined.
• In a separate stand mixer bowl, whip the egg whites and granulated sugar using the whip attachment until they form a meringue with stiff peaks. Fold into the egg yolk mixture, then pour into the prepared baking sheet.
• Bake for about 12 minutes. Let cool before cutting into shapes that will fit inside the dessert molds.
• For the coffee ganache: Heat the cream and coffee beans together in a small saucepan until the cream just begins to boil. Remove from the heat and let sit to allow the coffee to infuse the cream, 20 to 30 minutes. Slowly stir the gelatin into 1 ounce cold water and let sit for about 5 minutes. Reheat the cream to just boiling and pour over the chocolate. Stir in the gelatin and butter. Place into chocolate molds and freeze until solid.
• For the coffee mousse: Soak the gelatin sheets in cold water and set aside for at least 5 minutes.
• Bring 13.5 ounces of the heavy cream to a boil and add the coffee beans. Remove from the heat and let sit for 20 to 30 minutes.
• Whip the remaining 18 ounces heavy cream with the sugar until it holds soft peaks. Remove the gelatin sheets from the water and place in a microwave-safe cup; microwave in 10-second intervals until dissolved. Add the gelatin to the coffee cream, then fold in the whipped cream.
• To assemble: Pop the coffee ganache out of the chocolate molds. Start filling dessert molds with the coffee mousse. When about half full, add a layer of sponge cake and a piece of coffee ganache to each. Continue to fill until the molds are just about full. Add the streusel base and smooth off the bottom. Freeze until solid.
• Remove from the molds and refrigerate at least 1 hour before serving. Garnish as desired.