Antonio Bachour

Petits Gâteaux:Second Collection

RECIPE BOOK

Petits Gâteaux:
Second Collection © Scooinary - All rights reserved

Antonio Bachour

© Scoolinary – All Rights Reserved

This content is the property of Scoolinary. Modification, reproduction,
duplication, copying, distribution, sale, resale and other forms of exploitation
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authorization of its owner.
 Antonio Bachour
Petits Gâteaux:Second Collection

Contents

Meet your instructor Strawberry Shortcake

Orange ● Almond cake

● Strawberry compote
● Orange sponge cake
● Mandarin cremeux ● Pastry cream
● Mandarin jelly ● Vanilla whipped ganache
● Orange mousse ● Diplomat cream
● Assembling the interior ● Finishing and presentation
● Orange stem decoration
● Coatings and sprays Cheesecake
● Final decoration
● Cherry jelly
Equatorial
● Cheesecake mix
● Pain de gene ● Finishing and presentation
● Vanilla anglaise
● Manjari mousse
● Jivara whipped ganache
● Decoration Glossary
● Finishing and presentation
Recommended Equipment
Black Forest
Conversion Tables
● Chocolate financier
● Cherry jelly Allergens
● Manjari cremeux
● Vanilla namelaka
● Mushroom decoration
● Finishing and presentation
© Scooinary - All rights reserved
 Antonio Bachour
Petits Gâteaux:Second Collection

MEET YOUR INSTRUCTOR

Antonio Bachour
Antonio Bachour grew up in Puerto Rico Hyper-creative desserts designed by
and has been immersed in pastry since Bachour have appeared in numerous
childhood, thanks to time spent in his pastry publications and he has
family bakery. He spent his first years published seven books.
perfecting his artistry as a pastry chef in
Bachour was awarded the prize of
Puerto Rico, at the Sand Hotel and
World’s Best Pastry Chef at 'The Best
Casino, and Westin Rio Mar.
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Chef Awards' in 2018 and 2022.

In 2009, Bachour was selected as one of
Chef Antonio Bachour owns three
the best 10 pastry chefs in the United
bakery restaurants in Miami.
States.
 MEET YOUR INSTRUCTOR

Antonio Bachour
Petits Gâteaux:Second Collection

‘I like the wow factor.

When people see it they
say “wow, I love the way
that looks”. And when
they taste it, it’s even
beer.’
– Antonio Bachour

© Scooinary - All rights reserved

 Antonio Bachour
Petits Gâteaux:Second Collection

Orange
20 pax 25 mins +
cooling
Orange Cake
Ingredients Preparation
● 30 g orange zest
● Preheat the oven 165 ºC.
● 320 g eggs
428 g sugar
●
● Sift the dry ingredients together.
● 2 g salt
● 185 g cream
● 331 g all purpose flour
● Combine the sugar and orange zest in a food
● 6 g baking powder processor.
● 102 g clarified buer
● In the stand mixer, using the paddle
aachment, mix the eggs, orange sugar, salt
and cream.

● Add the dry ingredients and mix just until

incorporated. Finally add the clarified buer.
● Spread the mixture onto a baking sheet lined
with baking paper.

● Bake for 8 - 10 minutes at 165 ºC.

Allergens
● Once cool, cut discs and place inside the
silicone molds.
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5
 Antonio Bachour
Petits Gâteaux:Second Collection

Orange
20 pax 25 mins
+freezing
Mandarin Cremeux
Ingredients Preparation
● 400 g mandarin puree
● 120 g egg yolk
150 g whole egg
●
● Hydrate the gelatin in ice water.
● 120 g granulated sugar
● 150 g buer
● 11 g silver gelatin
● Heat the mandarin puree to 50 - 60 ºC.

● Mix the yolks, eggs and sugar. Pour in the

warm mandarin puree and mix together to
temper the mixture.

● Return the mixture to the pan and heat to 82

ºC, stirring constantly with a spatula.

● Add the drained gelatin.

● Cool to 40 ºC inside an inverted bain marie.

● Emulsify the mandarin cream and the buer

Allergens
with a turmix.
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● Dose inside the half sphere molds and freeze.

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 Antonio Bachour
Petits Gâteaux:Second Collection

Orange
20 pax 10 mins
+freezing
Mandarin Jelly
Ingredients Preparation
● 126 g granulated sugar
● 12 g pectin NH
540 g mandarin puree
●
● Mix the sugar and the pectin NH.
● 90 g glucose
● 24 g lemon juice
● In a pan, heat the mandarin puree, glucose
and lemon juice, and bring to a boil for one
minute.
● Add the sugar and the pectin and boil for one
minute.
● Transfer to a jar, fill half sphere molds and
freeze.
● Once both the mandarin jelly and mandarin
cremeux semi spheres are frozen, unmold the
mandarin cremeux semi spheres and place on
top of the mandarin jelly semi spheres.
● Freeze again.
Allergens
© Scooinary - All rights reserved

7
 Antonio Bachour
Petits Gâteaux:Second Collection

Orange
20 pax 25 mins
+freezing
Orange Mousse
Ingredients Preparation
● 17 g silver gelatin
● Soak gelatin in ice water until softened;
● 375 g whole milk
squeeze out excess water and set aside.
● 2 vanilla bean pods
● 280 g liquid egg yolk
● Whip heavy cream to medium peaks and set
● 50 g granulated sugar
aside in the cooler until ready to use.
● 775 g Valrhona Ivoire
● 900 g heavy cream, whipped to soft
● Mix the sugar with the egg yolks.
peaks
● 50 g orange zest
● In a pot heat the whole milk with the vanilla
bean and the orange zest. Bring to a boil and
leave it to infuse for 20 min. Bring back to a
boil and strain over the eggs and sugar.
Temper the egg mixture, return the mixture
to the pan and heat to 82 ºC.

● Drain any excess water from the gelatin and

add it to the pan.

● Pour the hot mixture over the white

Allergens chocolate and emulsify with an immersion
blender. Cool down to 29 ºC before folding
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into the whipped cream. Transfer to a pastry

bag and reserve.

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 Antonio Bachour
Petits Gâteaux:Second Collection

Orange
20 pax 25 mins
+freezing
Assembling the interior
Ingredients Preparation
● Orange Mousse, just prepared and
transferred a pastry bag (pg 8)
● Frozen mandarin cremeux and jelly
spheres (pg 7)
● To assemble:
● Orange cake, cut into discs (pg 5)
● White silicone molds ● Half fill the white silicone molds with the
orange mousse.
● Position the frozen spheres of mandarin
cremeux and mandarin jelly.
● Finish filling the molds with more orange
mousse.
● Finish with a disc of orange cake.
● Freeze.

Allergens
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 Antonio Bachour
Petits Gâteaux:Second Collection

Orange
20 pax 10 mins Orange Stem Decoration
Ingredients Preparation
● Valrhona Ivoire 35%, tempered
● Green cocoa buer, tempered

● Mix the tempered white chocolate with the

Note that the exact quantities needed tempered green cocoa buer.
will vary depending on the cocoa buer
product selected and the exact color ● Transfer to a piping cone.
you wish to achieve.
● Pipe small dots and use a cocktail stick to
create four elongated points. Pipe a small dot
on top of each one.

Allergens
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10
 Antonio Bachour
Petits Gâteaux:Second Collection

Orange
20 pax 1 hour Coatings and sprays
Ingredients Preparation
For the orange coating:
● Before coating or spraying the ‘oranges’, use
● 450 g Valrhona Ivoire 35% a knife to make a small cross shaped indent
● 250 g cocoa buer into the top of each ‘orange’.
● 32 g orange cocoa buer
Orange coating:
For the nappage spray:
● Mix the ingredients and emulsify with a hand
● 600 g Valrhona Absolu Cristal blender. Apply at 40 ºC. Dip the ‘oranges’ into
● 60 g water
the coating, allow any excess to drain away,
For the gold spray: and leave to crystalize.

● 25 g gold powder ● Apply a second coat of the same orange

● 100 g vodka coating using an airbrush. Leave to crystalize.
Nappage spray:
● Heat the Absolu Cristal together with the
water to 70 ºC and emulsify using a turmix.
● Apply at 70 ºC using an airbrush.
Allergens Gold spray:
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● Mix the ingredients together with a spoon

and apply using an airbrush.

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 Antonio Bachour
Petits Gâteaux:Second Collection

Orange
20 pax 10 mins Final decoration
Ingredients Preparation
● Sprayed petits gâteaux (pg 11)
● Orange stem decorations (pg
● Pipe a small dot of orange coating on top of
10) each petit gâteau and place the orange stem
● Orange coating (pg 11) decoration on top.
● Transfer each petit gâteau to a cake board
and leave to defrost for one hour before
serving.

Allergens
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12
 Antonio Bachour
Petits Gâteaux:Second Collection

Equatorial
20 pax 30 mins + cooling Pain de Gene
Ingredients Preparation
● 310 g hazelnut praline
● 120 g granulated sugar
311 g eggs
●
● Preheat the oven to 170 ºC.
● 15 g cocoa powder
● 60 g Valrhona Manjari 64% ● Mix together the praline, sugar, eggs and
chocolate, melted vanilla paste in a stand mixer with a whisk
● 84 g all purpose flour aachment.
● 78 g unsalted buer, melted
● 1.5 g vanilla paste ● Add the melted buer at 45 ºC and the
melted chocolate, also at 45 ºC, and continue
to mix.
● Sift all dry ingredients and add to the mixture.
● Mix for 30 secs to 1 min taking care to scrape
down the sides of the bowl.
● Spread on top of a baking sheet lined with
baking paper.
● Bake for 10 - 15 mins at 165 - 170 ºC. Cool and
Allergens
freeze.
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● Once frozen, cut discs with a 5 cm round

cuer.

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 Antonio Bachour
Petits Gâteaux:Second Collection

Equatorial
20 pax 20 mins + freezing Vanilla Anglaise
Ingredients Preparation
● 203 g whole milk
● 203 g heavy cream 35%
108 g egg yolks
●
● Hydrate the gelatin in ice water.
● 108 g granulated sugar
● Mix the yolks with the sugar.
● 8 g silver gelatin
● 3 vanilla bean pods
● Heat the milk, cream and vanilla in a pan.
● Once hot, pour onto the egg and sugar
mixture to temper it.
● Return the mixture to the pan and heat to 82
ºC.
● Add the drained gelatin and mix.
● Strain and transfer to a heatproof jug.
● Pour into the semi sphere molds and freeze.

Allergens
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14
 Antonio Bachour
Petits Gâteaux:Second Collection

Equatorial
20 pax 30 mins + freezing Manjari Mousse
Ingredients Preparation
● 6 g silver gelatin, hydrated
● 142 g heavy cream (1)
● Whip cream (2) to soft peaks and reserve in the
● 142 g whole milk
fridge.
● 56 g yolks
● 30 g granulated sugar ● Melt the chocolates and transfer to a jug.
● 430 g Valrhona Manjari 64% ● In a bowl mix the sugar and the egg yolks.
chocolate
● Heat cream (1) and milk in a pan. Pour over the yolk
● 172 g Valrhona Jivara 40 % and sugar mixture, and temper. Return the mixture to
chocolate the pan and heat to 82 ºC until you have a creme
● 516 g heavy cream (2) anglaise.
● Add the drained gelatin. Pour the creme anglaise over
the chocolate and emulsify with a hand blender.
● Cool to 40 ºC and mix with the semi whipped cream.
● Transfer to a piping bag and 1/4 fill the semi sphere
molds with the mousse. Tap the molds to eliminate air
bubbles. Add more mousse and with a spoon, spread
around the edges of the mold.
● Place a semi sphere of Vanilla Anglaise in the centre
of each mousse, and pipe more mousse on top.
Position a disc of pain de gene in the centre and press
Allergens ●
lightly. Clean away excess mousse and leave a flat
surface.
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● Freeze.

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 Antonio Bachour
Petits Gâteaux:Second Collection

Equatorial
20 pax 15 mins + 12 hours
resting
Jivara Whipped Ganache
Ingredients Preparation
● 400 g Valrhona Jivara 40 %
chocolate
● 30 g invert sugar
● Heat cream (1) with the invert sugar. When it
● 400 g heavy cream (1)
boils, add the drained gelatin.
● 5 leaves, silver gelatin
● 800 g cream (2) cold ● Pour over the chocolate and emulsify with a
hand blender.
● Add cream (2) and emulsify again.
● Reserve in the fridge for at least 12 hours.
● Whip the ganache to soft peaks.

Allergens
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16
 Antonio Bachour
Petits Gâteaux:Second Collection

Equatorial
20 pax 30 mins Decoration
Ingredients Preparation
● Jivara whipped ganache, in a piping
● Remove the molds from the freezer and
bag (pg 17)
unmold the spheres.
● Frozen Equatorial spheres (pg 15)
● Place the Equatorial on top of the spinner.
Turn the spinner on and as it rotates, pipe the
For the chocolate spray: whipped ganache.
● 500 g Valrhona Manjari 64% ● Return the Equatorials to the freezer.
chocolate
● 250 g cocoa buer For the chocolate spray:

● Melt the chocolate and cocoa buer

together and use at 40 ºC.

● Transfer the chocolate spray to an airbrush

and spray the frozen Equatorials.

● Briefly pass a heat gun over the top of each

Equatorial to impart a melted texture to the
edges. Dust with gold flakes. Return the
Allergens Equatorials to the freezer for 5 mins.
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● Transfer the Equatorials to the cake boards

and defrost for one hour before serving.

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 Antonio Bachour
Petits Gâteaux:Second Collection

Black Forest
20 pax 30 mins + freezing Chocolate Financier
Ingredients Preparation
● 423 g Valrhona Manjari 64%
chocolate
● 390 g heavy cream ● Preheat the oven to 170 ºC.
● 291 g egg whites
● 144 g icing sugar ● Sift together the dry ingredients. Melt the
● 114 g almond flour chocolate and buer separately to 45 ºC.
● 114 g all purpose flour
● Using a stand mixer with a paddle
● 12 g baking powder
aachment, add all the dry ingredients
● 162 g unsalted buer
together for 30 seconds.
● Add the egg whites and the cream and mix for
one minute at low speed.
● Once incorporated, add the melted chocolate
and the melted buer.
● Mix for 30 seconds taking care to scrape any
mixture from the sides of the bowl.
● Spread on top of a baking tray lined with
baking paper.
Allergens
● Bake for 8 - 12 mins at 170 ºC.
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● Freeze. Then cut the financier into discs

using a 6 cm round cuer and place inside 6
cm round silicone molds.

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 Antonio Bachour
Petits Gâteaux:Second Collection

Black Forest
20 pax 10 mins + freezing Cherry Jelly
Ingredients Preparation
● 235 g cherry puree
● 357 g raspberry puree
75 g white sugar
●
● Mix the sugar with the pectin NH.
● 9 g pectin NH
● 9 g lemon juice ● In a pan, heat the purees to 30 - 40 ºC.
● Add the sugar and pectin and bring to a boil.
Allow to boil for one minute, then remove from
● Silicone molds with chocolate
financier discs in position (pg 18)
the heat and add the lemon juice.
● Pour the jelly into the silicone molds with the
chocolate financier, until half full.
● Freeze until set

Allergens
© Scooinary - All rights reserved

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 Antonio Bachour
Petits Gâteaux:Second Collection

Black Forest
20 pax 30 mins + freezing Manjari Cremeux
Ingredients Preparation
● 303 g heavy cream
● 303 g milk
121 g egg yolks
●
● Mix the sugar with the egg yolks.
● 61 g granulated sugar
● 297 g Valrhona Manjari 64 % ● In a pan, heat the cream with the milk. Once
chocolate hot, pour onto the egg and sugar mixture to
temper it. Return the mixture to the pan and
cook to 82 ºC.
● Pour over the chocolate, mix with a spatula
● Silicone molds filled with chocolate and emulsify with a hand blender.
financier discs and cherry jelly (pg
19) ● Transfer the cremeux to a jar and pour into
the silicone molds, on top of the financier and
the cherry jelly, until ¾ filled.
● Freeze.

Allergens
© Scooinary - All rights reserved

20
 Antonio Bachour
Petits Gâteaux:Second Collection

Black Forest
20 pax 15 mins + freezing Vanilla Namelaka
Ingredients Preparation
● 6.5 g silver gelatin leaves
● Hydrate the gelatin in ice water
● 168 g whole milk
3.5 vanilla bean pods
●
● In a pan, heat the milk, glucose, and vanilla
● 10.5 g glucose
bean pods.
● 504 g Valrhona Ivoire 35 %
chocolate
● 315 g heavy cream ● When it starts to boil, add the drained gelatin
and pour over the melted white chocolate.

● Silicone molds filled with chocolate ● Transfer to a jar and emulsify with a hand
financier discs, cherry jelly and blender.
Manjari cremeux (pg 20)
● Once emulsified, add the cream and emulsify
again.

● Take the silicone mold containing the

financier, cherry jelly, and Manjari cremeux
from the freezer and fill with the vanilla
namelaka. Return the mold to the freezer.
Allergens
© Scooinary - All rights reserved

21
 Antonio Bachour
Petits Gâteaux:Second Collection

Black Forest
20 pax 15 mins + freezing Mushroom Decoration
Ingredients Preparation
● Red colored cocoa buer
● Temper the white cocoa buer to 31 - 32 ºC.
● White colored cocoa buer
● Paint small dots inside the polycarbonate
chocolate mold. Reserve.
● Temper the red colored cocoa buer to 31 -
32 ºC.
● Using the compressor, spray the mold with
the red color.
● Once crystalized, fill with tempered
chocolate and make a fine layer. Allow to cool
for 4 - 5 hours.

Allergens
© Scooinary - All rights reserved

22
 Antonio Bachour
Petits Gâteaux:Second Collection

Black Forest
20 pax 15 mins + freezing Finishing and presentation
Ingredients Preparation
For the crunchy chocolate coating:
For the crunchy chocolate coating:
● 500 g Valrhona Manjari 64%
chocolate ● Mix the melted cocoa buer and chocolate in
● 250 g cocoa buer a bowl. Add the chopped pecan nuts. Keep in
● Chopped pecan nuts the warmer at 40 ºC. Cool to 32 - 35 ºC when
● Frozen discs of financier, jelly, ready to use it.
cremeux and namelaka (pg 21)
● Unmold the frozen interiors and dip in the
crunchy chocolate coating.
● In a stand mixer, whip the whipped Jivara
ganache (pg 16) to medium peaks. Fill a piping
bag.
● Place each Black Forest on top of the spinner
and pipe the whipped ganache. Transfer to a
cake board.
● Use the vanilla whipped ganache (pg 27) or
Allergens whipped cream and pipe a mushroom stem
on top.
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● Dust the stem with cocoa powder and

decorate with the chocolate mushroom cap.

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 Antonio Bachour
Petits Gâteaux:Second Collection

Shortcake
20 pax 25 mins + cooling
+ freezing
Almond Cake
Ingredients Preparation
340 g almond paste 70%
●
● Preheat the oven to 170 ºC.
● 340 g unsalted buer
● 310 g granulated sugar ● Sift the dry ingredients together.
● 4 g vanilla paste
● In a stand mixer with a paddle aachment,
● 300 g eggs
mix the sugar, buer, almond paste, and
260 g all purpose flour
●
vanilla paste at low speed at first. When
● 5 g baking powder combined, mix at medium speed for 1 - 2 mins,
● 2.5 g salt until well integrated.
● 310 g sour cream
● Add the eggs slowly one by one to ensure
they are well integrated. Scrape down the
sides of the bowl and ensure everything is
well combined.
● Add the dry ingredients slowly for 30
seconds.
● Finally add the sour cream and mix for 1 min
on slow speed.
● Spread on a baking tray lined with baking
paper.
Allergens ● Bake for 13 - 15 mins at 170 ºC. Allow to cool.
Then freeze.
© Scooinary - All rights reserved

● Cut discs with a 6 cm round cuer and

reserve until later.

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 Antonio Bachour
Petits Gâteaux:Second Collection

Shortcake
20 pax 10 mins + freezing Strawberry Compote
Ingredients Preparation
● 280 g granulated sugar
● Mix the sugar with the pectin NH
● 18 g pectin NH
538 g strawberry puree
●
● In a pan, heat the strawberry puree and the
● 324 g strawberries
strawberries to 30 - 40 ºC.
● 15 g lemon juice
● Add the sugar and pectin slowly while stirring
continuously with a whisk.
● Silicone molds filled with almond
sponge discs (pg 25)
● Boil for one minute.
● Add the lemon juice.
● Transfer to a jug and pour on top of the silicon
molds lined with the almond sponge.
● Freeze until set.

Allergens
© Scooinary - All rights reserved

25
 Antonio Bachour
Petits Gâteaux:Second Collection

Shortcake
20 pax 20 mins + 4 hours
cooling
Pastry Cream
Ingredients Preparation
● 536 g whole milk
● 144 g granulated sugar
134 g egg yolks
●
● In a bowl, mix the yolks, sugar and cornstarch.
● 6 g vanilla pod
● 60 g unsalted buer ● In a pan, heat the milk and the vanilla pod.
● 42 g cornstarch When it starts to boil, pour it over the yolks to
temper the mixture while stirring constantly
with a whisk.
● Return the mixture to the pan and heat until
thickened.
● Add the buer and mix.
● Transfer to a bowl with film in contact and
cool for 3-4 hours.

Allergens
© Scooinary - All rights reserved

26
 Antonio Bachour
Petits Gâteaux:Second Collection

Shortcake
20 pax 20 mins + 12 hours
cooling
Vanilla Whipped Ganache
Ingredients Preparation
● 550 g Valrhona Ivoire 35%
chocolate, melted
● 27 g glucose
● Hydrate the gelatin in ice water.
● 550 g heavy cream (1)
● 5.5 g silver gelatin sheets ● Heat the cream (1) with the glucose and
● 1091 heavy cream (2) vanilla. When it starts to boil, pour over the
● 3 g vanilla pods chocolate and mix with a spatula.
● Add the gelatin and transfer to a large bowl.
Emulsify with a hand blender.
● Add cream (2) and emulsify again.
● Reserve in the fridge for at least 12 hours
before use.
● Whip to medium peaks.
● Part of the preparation will be combined with
the pastry cream to produce the diplomat
cream. The rest will be used to decorate the
Allergens
Shortcakes.
© Scooinary - All rights reserved

27
 Antonio Bachour
Petits Gâteaux:Second Collection

Shortcake
20 pax 20 mins Diplomat Cream
Ingredients Preparation
● 600 g whipped ganache (pg 27)
● 600 g Pastry cream (pg 26)
● In a stand mixer, whip the ganache to medium
peaks.
● Silicone molds filled with almond
sponge discs and strawberry ● Separately, mix the pastry cream with a
compote (pg 26) spatula until smooth.
● Add the pastry cream to the whipped
ganache and mix. Transfer to a pastry bag.
● Pipe into the silicone mold containing the
almond cake and strawberry compote.

Allergens
© Scooinary - All rights reserved

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 Antonio Bachour
Petits Gâteaux:Second Collection

Shortcake
20 pax 20 mins Finishing and presentation
Ingredients Preparation
● Vanilla whipped ganache (pg 27)
● Transfer the whipped ganache to a piping bag
● Raspberries
● Nappage with a vermicelli pastry tip.

● Remove the frozen shortcakes from the

silicone molds.
● Silicone molds filled with almond
sponge discs, strawberry compote ● Using a spinner, pipe the whipped ganache
and diplomat cream (pg 28)
around the sides of the shortcakes. Freeze
for 20 minutes.

● Meanwhile, in a bowl, lightly coat the

raspberries with the nappage.

● Remove the frozen shortcakes from the

freezer and transfer to cake boards.

● Decorate with the glazed raspberries.

Allergens
© Scooinary - All rights reserved

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 Antonio Bachour
Petits Gâteaux:Second Collection

Cheesecake
20 pax 5 mins + freezing Cherry Jelly
Ingredients Preparation
● 150 g cherry puree
● 228 g raspberry puree
48 g granulated sugar
●
● Mix the sugar and the pectin.
● 6 g pectin NH
● 6 g lemon juice ● In a pan, heat the purees to 40 ºC. Add the
sugar and pectin and boil for one minute.
● Pour into the molds and freeze.

Allergens
© Scooinary - All rights reserved

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 Antonio Bachour
Petits Gâteaux:Second Collection

Cheesecake
20 pax 30 mins + freezing Cheesecake Mix
Ingredients Preparation
● 720 g eggs
● 100 g cornstarch
250 g Greek yoghurt
●
● Preheat the oven to 150 ºC.
● 600 g heavy cream
● Mix all ingredients in a blender until a
● 326 g granulated sugar
● 550 g Camembert cheese
homogenous mixture is obtained.
● 426 g cream cheese ● Strain through a fine sieve.
● Transfer to a pastry bag.
● Pipe the cheese mixture into 6 cm silicone
molds until filled halfway.
● Place the frozen cherry jelly in the centre.
● Fill the molds with more cheese mixture.
● Cook in the oven, in a bain marie at 150 ºC for
12 - 13 minutes.
● Remove the mold from the water and freeze
the cheesecakes.

Allergens
© Scooinary - All rights reserved

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 Antonio Bachour
Petits Gâteaux:Second Collection

Cheesecake
20 pax 30 mins Finishing and presentation
Ingredients Preparation
For the coating:

● 500 g Valrhona Ivoire 35 %

● 250 g cocoa buer ● Melt the chocolate, cocoa buer and
coloring, and mix.
● Use at 32 - 35 ºC.
● 250 g dextrose
● 250 g confectioners sugar (anti ● In a separate bowl, mix the sugar and the
humidity) dextrose.
● Remove the frozen cheesecakes from the
molds and place on a sheet of baking paper.
● Insert a skewer into the top of each
cheesecake and submerge into the
chocolate mixture. Remove any excess
coating and leave to crystalize.
● Warm a knife and make cuts in the surface of
the cheesecake to resemble a Camembert.
Allergens Dust with the sugar and dextrose mixture.
© Scooinary - All rights reserved

32
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Petits Gâteaux:Second Collection

Glossary
Petit Gâteau: A French term that Crémeux: A French term that means
translates as ‘lile cake’. A style of pastry ‘creamy’. It is made by emulsifying crème
that encompasses dierent textures and anglaise with chocolate.
layers in an individual serving. (Plural:
Petits Gâteaux)

Nappage: A French word meaning coating

or topping. It comes from the word ‘napper’
which means to cover with sauce.

Pastry Cream: Crème Pâtissière (French).

A custard thickened with cornstarch. Can
be flavored with vanilla, cocoa, etc. Used to
fill a range of petits gâteaux, or to form part
of other preparations.

Diplomat Cream: Crème Diplomat

(French) Pastry cream combined with
whipped cream and sometimes stabilized
with gelatin. A classic French cream filling.

Namelaka: A Japanese term that

translates as ‘smooth and creamy’. Made
with milk, cream, chocolate and gelatin.

Crème Anglaise: A vanilla flavored custard

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sauce.

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Petits Gâteaux:Second Collection

Recommended Equipment

❏ Stand mixer ❏ Hand blender

❏ Semi sphere molds ❏ Heat proof jugs
❏ Spherical molds ❏ Spinner
❏ Round molds Flexible spatula
❏ Round cuers ❏ Pastry bags
❏ Baking trays ❏ Tweezers
❏ Baking paper ❏ Wooden skewers
❏ Airbrush ❏ Polycarbonate chocolate
❏ Food processor mold
❏ Pans
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Petits Gâteaux:Second Collection

Conversion Table

VOLUME CONVERSION

Cups Spoons and ounces

1 cup 240 ml 1 tbsp 15 ml

½ cup 120 ml 1 tbsp 3 tsp

⅓ cup 80 ml 1 tsp 5 ml

1 ounce 30 ml

1 ounce 2 tbsp

TEMPERATURE CONVERSION

Commonly used temperatures

140 °C 150 °C 160 °C 180 °C 200 °C 250 °C

280 °F 300 °F 320 °F 350 °F 400 °F 500 °F

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 Antonio Bachour
Petits Gâteaux:Second Collection

Conversion Table
CONVERSION CUPS - GRAMS

Dry

Wholemeal
Flour Cornstarch Ground almonds Grated coconut
flour

1 cup to grams 125g 120g 110g 120g 80g

½ cup to grams 63g 60g 55g 60g 40g

¼ cup to grams 32g 30g 28g 30g 20g

Buer,
Chocolate
Sugar Powdered sugar Cocoa/ cacao Margarine, Cream
Chips
cheese

1 cup to grams 200g 110g 180g 85g 225g

½ cup to grams 100g 55g 90g 43g 113g

¼ cup to grams 50g 28g 45g 21g 54g

Note: Cups are filled to level

Liquids

Oil Water, milk, yogurt, juice and other liquids

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1 cup to grams 180g 240g

½ cup to grams 90g 120g

¼ cup to grams 45g 60g

Note: There will be minimal variation depending on the density of the product.
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Petits Gâteaux:Second Collection

Allergens

Cereals Dairy

Moluscs Eggs

Peanut Sesame

Celery Crustaceans

Fish Nuts
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Soya Mustard

Sulphites Lupins

37
 Antonio Bachour
Petits Gâteaux:Second Collection

Petits Gâteaux:
Second Collection
Antonio Bachour

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