MANDARIN

PETIT GATEAUX
 RECIPE BY

KIRSTEN TIBBALLS

This beautiful mandarin fruit from the MasterChef Australia finale is bursting with
flavours from hazelnut to vanilla.

ADVANCED
MANDARIN GLAZE

CHOCOLATE COATING

MANDARIN CREAM

240 MINS
VANILLA MOUSSE

MANDARIN JELLY

HAZELNUT DACQUOISE
MAKES 20

HAZELNUT DACQUOISE

INGREDIENTS METHOD

65g (2.29oz) egg whites, room temperature Whisk the egg whites and cream of tartar in the bowl of a
3g (0.11oz) cream of tartar  stand mixer. Start on a low speed and gradually increase the
40g (1.41oz) caster (superfine) sugar speed to reach a medium peak. Once it reaches a firm peak,
20g (0.71oz) almond meal slowly add in the caster sugar and continue to whisk for 1
20g (0.71oz) hazelnut meal minute until the sugar dissolves. Transfer the mixture to a
50g (1.76oz) icing (confectioners’) sugar clear mixing bowl. In a separate bowl, mix together the icing
15g (0.53oz) plain (all purpose) flour sugar, gingerbread spice, ground hazelnuts, plain flour and
3g (0.11oz) gingerbread spice  almond meal. Fold the sifted dry ingredients through the
25g (0.88oz) skinned hazelnuts, chopped (for egg white mixture using a spatula.
the top)
Prepare a tray by marking 30mm discs with a marker on a
sheet of baking paper. Place a silicon mat on top. Transfer
EQUIPMENT the mixture to a piping bag with an 8mm round piping noz-
zle. Using the template, pipe the mixture into discs. Sprinkle
stand mixer each dacquoise with roasted hazelnuts and bake at 175°C in
spatula a fan forced oven for 4-6 minutes. Place in the freezer until
aluminium tray required.
baking paper
3/4 silicon mat
disposable piping bag  SUBSTITUTE
8mm round piping tip 3g (0.11oz) salt, vinegar or lemon juice {for}
3g (0.11oz) cream of tartar 

 SUBSTITUTE
3g (0.11oz) cinnamon powder {for}
3g (0.11oz) gingerbread spice

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Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
MANDARIN JELLY
INGREDIENTS METHOD

3g (0.11oz) gold gelatine sheets
50g (1.76oz) water
40g (1.41oz) caster (superfine) sugar
1 Heilala vanilla bean, cut and scraped
75g (2.65oz) Ravifruit mandarin puree,
defrosted
Soak the gelatine in ice water until softened. Boil the water
and sugar with the cut and scraped vanilla bean. Remove
from the stove and add in the pre-soaked gelatine, stirring
until melted. Add in the defrosted puree and mix together.
Deposit the jelly into the silicon mould using a depositor
and freeze.

EQUIPMENT

spatula
Demarle Medallion silicon mould 28mm
x 8mm x 5ml
depositor

MANDARIN CREAM

INGREDIENTS METHOD

Combine the mandarin juice and zest with the sugar, egg
200g (7.05oz) mandarin juice
yolks and salt in a saucepan over a low heat. Whisk vigor-
6g (0.21oz) mandarin zest (zest of 2 lemons)
ously until the mixture boils and boil for 1 minute while
275g (9.7oz) caster (superfine) sugar
whisking. Transfer to the bowl of a stand mixer fitted with
220g (7.76oz) egg yolks
a whisk attachment and slowly add in the chopped butter,
1 tsp salt
one piece at a time (this can also be done by hand). Once all
200g (7.05oz) unsalted butter, chopped
the butter is incorporated, place the mixture into the silicon
100g (3.53oz) Callebaut 811NV Dark Couver-
mould using a depositor and freeze.
ture 53.8%
100g (3.53oz) Callebaut Mycryo cocoa butter
Temper the cocoa butter and chocolate together until 32°C.
Unmould each mandarin cream and place a toothpick in the
bottom. Dip the frozen mandarin centre into the prepared
EQUIPMENT
chocolate very quickly and tap off the excess. Place the
toothpick into a piece of polystyrene to set and place it back
whisk
in the freezer until required.
stand mixer
depositor
Pavoni FR006 Pomponette silicon mould
36mm x 17mm x 14ml
toothpicks

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
SUGAR SYRUP 30° BAUME

INGREDIENTS METHOD

130g (4.59oz) water Heat the water and sugar together until all the sugar has
175g (6.17oz) caster (superfine) sugar melted. Weigh to 145 ml to use in the recipe below.

VANILLA MOUSSE

INGREDIENTS METHOD

Soak the gelatine sheets in ice cold water until softened.

16g (0.56oz) gold gelatine sheets
Bring the cream (A) and vanilla beans to a boil in a sauce-
565g (19.93oz) pure cream 45% fat (A)
pan. Add in the cinnamon quills, cover with plastic wrap and
3 Heilala vanilla bean, cut and scraped
infuse for 30 minutes.
3 cinnamon quills
135g (4.76oz) egg yolks
Semi-whip the cream (B) in the bowl of a stand mixer then
145g (5.11oz) 30° baume syrup (recipe
set aside in the fridge. Whisk the egg yolks until pale in
above)
the bowl of a stand mixer fitted with a whisk attachment.
490g (17.28oz) pure cream 45% fat (B)
Meanwhile heat the syrup to 121°C. Pour the syrup over the
whisked egg yolks while mixing and continue to whisk until
EQUIPMENT the mixture cools slightly. While the mixer is still on, slowly
add in the strained cream infusion to the egg yolk mixture.
stand mixer Continue mixing until the mixture cools to room tempera-
spatula ture then remove from the mixer.
digital thermometer
Squeeze off the excess water from the gelatine. Melt the
gelatine in a plastic bowl in the microwave in 5 second
increments until melted, ensuring you don’t boil it. Add a
large spoonful of the whipped egg mixture to the gelatine
and combine before folding back into the egg mixture.
Allow the mixture to cool to 32°C. Once the egg mixture has
cooled, add a little to the semi-whipped cream and gently
fold through. Pour the mixture back into the egg base and
fold with a spatula until completely combined.

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Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY
METHOD
EQUIPMENT
Place the vanilla mousse into a disposable piping bag and
disposable piping bag
cut the tip off. Pipe the mousse into the mandarin mould
Pavoni mandarin mould
filling it halfway. Use a teaspoon to spread the mousse up
large angled palette knife
the sides of the mould to help eliminate any air pockets.
Gently place in the frozen mandarin cream and fill the
mould once again with mousse, leaving a small space for
the dacquoise and mandarin jelly base. Place the jelly on
top of the dacquoise and place it upside down on top of the
mousse. Press it gently until it sits flat on the base.

Clean off any excess mousse with a palette knife and place
the mould in the freezer. Leave for at least 12 hours in a
domestic freezer or 45 minutes in a blast freezer.

CHOCOLATE MANDARIN PEDUNCLE

INGREDIENTS METHOD

200g (7.05oz) Callebaut 841 Power Milk Place the couverture into a food processor and mix until
Couverture 41% you just achieve a smooth paste. Take a small amount of
QS icing (confectioners’) sugar, for rolling the paste and roll it between your hands. Place onto a piece
of baking paper lightly dusted with icing sugar and place
another sheet on top. Roll to a thickness of approximately
EQUIPMENT
3mm. Cut out a small peduncle for the mandarin using a
4mm flower cutter. Leave at room temperature on a piece
food processor
of baking paper until dried out. Place in an airtight contain-
baking paper
er until required.
rolling pin
4mm flower cutter

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
MANDARIN GLAZE
METHOD
INGREDIENTS

Heat the mandarin puree to 45°C in a saucepan. While it’s

12g (0.42oz) pectin X58
heating, mix a small amount of sugar with the pectin in a
400g (14.11oz) caster (superfine) sugar
bowl. Add the pectin and sugar mixture to the mandarin pu-
540g (19.05oz) Ravifruit mandarin puree
ree, followed by the remaining sugar. Heat to 80°C whisking
QS AmeriColor orange gel colour
together by hand. Strain into a plastic bowl and place plastic
wrap on the surface.
EQUIPMENT
Reheat the glaze to 70°C for spraying. Fill the spray gun
whisk with the glaze and glaze the frozen mousse, leaving a 30cm
sieve distance from the gun and the mandarin.
digital thermometer
spray gun

FINISHING
METHOD
EQUIPMENT
Use a skewer and palette knife to place the mandarin on a
skewer
plate. Twist the skewer to remove it from the fruit. Ensure
large angled palette knife
the peduncle is slightly defrosted before placing it on top of
the mandarin.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.