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    Home » Petit Gateau » Valentine's Day Petit Gateau

    Valentine's Day Petit Gateau

    February 14, 2020 by Catherine Zhang 9 Comments

    Jump to Recipe·Print Recipe

    Fudge brownie, hazelnut crunch and raspberry gel encased in a chocolate mousse on an almond base. A sophisticated dessert in the shape of a heart, perfect for valentines day.

    Happy Valentines Day! I hope you are all spending this day with your loved ones <3 In celebration I’ve created this petit gateau filled with classic valentines flavours of chocolate, hazelnut and raspberry. Made up of fudge brownie, hazelnut crunch, raspberry gel and light chocolate mousse, its rich and chocolatey, but not too sweet. If you are feeling extra fancy you why not make this and impress your partner, friends and family!

    Chocolate, hazelnut and raspberry petit gateaux

    I don’t usually do much on Valentine’s day… To me it is a day to share love with my friends and family, as well as make everyone chocolate decorated with a ridiculous amount of pink and hearts. To be honest, every holiday is just another excuse to create desserts and cakes for those around me. There is something about making something from scratch, packaging it nicely and gifting it to people that is is so fulfilling and satisfying. Even if it is something small, receiving something homemade always holds so much more meaning and its fun to make too!

    I feel like this Valentine’s day people have probably had enough of my heart shaped cookies and desserts which I’ve been giving out for two weeks already :’) Either way they will be getting more today!

    Although this recipe is shaped like a heart, you can replace the mould with any shape you like and it will be an amazing chocolate dessert for any time of the year. I know for sure my chocolate intake is all year round… If you do end up making this recipe for your significant other, family, friends, or just for yourself please let me know! Tag me on instagram @catherine.justdessertsau, I would love to see your recreation.

    Chocolate, hazelnut and raspberry petit gateaux
    Print

    Valentine's Day Petit Gateau

    Chocolate, hazelnut and raspberry petit gateaux
    Print Recipe

    Fudge brownie, hazelnut crunch and raspberry gel encased in a chocolate mousse on an almond base. A sophisticated dessert in the shape of a heart, perfect for valentines day.

    • Prep Time: 120 minutes
    • Cook Time: 60 minutes
    • Total Time: 180 minutes
    • Yield: 8 1x

    Ingredients

    Scale

    Brownie

    • 30 g Plain flour
    • 125 g Unsalted butter
    • 100 g Dark chocolate, 70% cocoa
    • 40 g Cocoa powder
    • ½ tsp Baking powder
    • 180 g Caster sugar
    • 2 g Eggs
    • Large handful of blanched hazelnuts, roughly chopped

    Raspberry Gelee

    • 75 g Raspberry puree
    • ½ Gelatin sheet
    • 10 g Sugar

    Gavotte

    • 113 g Unsalted butter
    • 100 g Sugar
    • 64 g Plain flour
    • 1 g Egg white

    Crunchy Hazelnut Base

    • 33 g Dark chocolate, 45% cocoa
    • 36 g Hazelnut praline, homemade or bought
    • 30 g Gavottes, crushed

    Chocolate Mousse

    • 108 g Cream
    • 16 g Glucose
    • 150 g Dark chocolate, semi-sweet
    • 1 tsp Gelatin powder
    • 8 g Water
    • 146 g Whipped cream

    Almond Base

    • 30 g Almond meal
    • 30 g Brown sugar
    • 30 g Unsalted butter, softened
    • 30 g Plain flour

    Red Mirror Glaze

    • 25 g Water
    • 50 g Sugar
    • 50 g Glucose
    • 32 g Condensed milk
    • 2 Gelatin sheets
    • 55 g White chocolate
    • Red food colouring
    • Gold leaf, decoration

    Instructions

    Brownie

    1. Preheat the oven to 180°C
    2. Melt chocolate and unsalted butter, add hazelnuts
    3. Whisk cocoa powder, flour, baking powder and sugar together in a separate bowl
    4. Add to the melted chocolate mixture
    5. Beat in the eggs one at a time
    6. Pour into a 23 x 10cm rectangular cake tin/ring
    7. Bake for 20-30 minutes- check every 3 minutes after 20 minutes, until a toothpick inserted comes out with a few smudges/crumbs
    8. Cool
    9. Cut out 8 hearts using a cookie cutter, ensuring it is approx. 1.5 cm tall
    10. Reserve in fridge until use

    Raspberry Gelee

    1. Soak gelatin in cold water
    2. Bring sugar and raspberry puree to a boil
    3. Add gelatin
    4. Pour halfway into 8 cavities of a hemisphere mould and freeze until solid

    Gavotte

    1. Cream butter and sugar together
    2. Add flour and mix
    3. Add egg white and mix until well combined
    4. Spread thinly on a silicon mat/baking paper
    5. Bake at 200 degrees for 5 minutes
    6. Repeat with remaining batter
      *This makes about 4 full thin layers, reserve extra in an airtight bag in the freezer for other bases or eat it as it is! (it’s really good…)

    Crunchy Hazelnut Base

    1. Melt the dark chocolate
    2. Mix in the hazelnut praline and gavottes
    3. Place the mixture between two baking sheets and roll out to 2mm in thickness
    4. Freeze for 10 minutes
    5. Remove and cut out 8 heart shapes with a cookie cutter
    6. Reserve in the freezer

    Chocolate Mousse

    1. Bloom gelatin in cold water
    2. Heat cream and glucose until steaming
    3. Pour over dark chocolate, add bloomed gelatin
    4. Cool to 25 °C before folding in whipped cream
    5. Pour into a piping bag

    Almond Base

    1. Preheat the oven to 180°C
    2. Place the almond meal, flour, brown sugar and butter in a medium sized bowl
    3. Using your fingers rub the butter into the flours until the dough comes together
    4. Roll between two pieces of parchment paper and freeze for 10 minutes
    5. Remove from freezer and cut out 5cm circles
    6. Bake for 10 minutes, or until golden brown
    7. Cool

    Red Mirror Glaze

    1. Soak gelatin sheets in cold water
    2. Combine water, sugar and glucose together and cook until 103 °C
    3. Mix in the gelatin sheets, condensed milk and white chocolate
    4. Blend with an immersion mixer
    5. Sieve and chill
    6. Rewarm to 37 °C before using

    Assembly

    1. Fill heart shaped moulds halfway with chocolate mousse
    2. Place a hemisphere of raspberry gel in each cavity
    3. Fill with more chocolate mousse
    4. Place prepared brownie and chocolate hazelnut crunch on top of the mousse
    5. Level off the mould, removing excess chocolate mousse
    6. Freeze overnight, or for at least 6 hours
    7. Once frozen remove from mould and place on a wire rack
    8. Pour over prepared glaze
    9. After excess glaze has dripped off, remove from wire rack and place on a circle of almond base
    10. Thaw fully in the fridge before serving

    Did you make this recipe?

    Share a photo, tag me @catherine.justdessertsau and hashtag #cattycakes

    I cannot wait to see what you make!

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    Reader Interactions

    Comments

    1. Cami

      February 16, 2020 at 12:12 am

      So cute💕💕(^o^)

      Reply
    2. Luis Sierra-Tenorio

      February 18, 2020 at 1:31 am

      OH my gosh this is so cute and looks so hard to make but so beautiful at the same time, I wish I had the knowledge to make fantastic desserts for my family, even tho I'm only 15.:)

      Reply
      • Catherine Zhang

        February 28, 2020 at 4:34 am

        If you build up from the basics and keep baking I'm sure you can!

        Reply
    3. Luis Sierra-Tenorio

      February 18, 2020 at 1:33 am

      Keep posting new creations Catherine I know Everytime you will make something better than the last and try new things. =)

      Reply
      • Catherine Zhang

        February 28, 2020 at 4:34 am

        Thank you! I definitely will 🙂

        Reply
    4. Angel Arguedas

      April 20, 2020 at 6:19 am

      Increible gracias por todo

      Reply
    5. Saranya Chinnadurai

      September 04, 2020 at 9:12 am

      I was searching all over for the perfect petite gateau recipe... just love this thanks for sharing.u r soooo talented... n i would love to see more fancy yet easy to make at home recipes from u...

      Reply
    6. Gabriela Mendoza

      February 01, 2021 at 8:13 pm

      Hey Catherine, do you remember where you got those heart-shaped molds?

      Reply
      • Catherine

        February 02, 2021 at 6:42 am

        Hi Gabriela, I got the moulds from an Australian supplier https://butterandbright.com.au/ you can get them easily on amazon and ebay as well, just type heart shaped silicone moulds.

        Reply

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    About me!

    Hi, I'm Catherine!

    My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2!

    As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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