Petit Gâteau: Quick and Delicious Recipe Step by Step
If you want a recipe that impresses and pleases in time to serve dessert to a dinner bet on Petit Gateau. It's a sweet guy with a chic, a cookie with cone outside and squishy inside. A delight that always pleases and further accompanied by a good vanilla ice cream. My mother is crazy about Petit Gâteau always does when then travel to Rio for me has a special taste of holiday, home, sweetie Mom.
Source Petit Gateau
One thing I love to know, in addition to recipes, of course, are the stories of desserts I think are always interesting. The Petit Gâteau for example is somewhat controversial in some places it says that was created by French chef Jean-Georges Vongerichten who put flour least in your cookie, and another says that a chef's apprentice left warm more the oven and a third story goes that the recipe was created and produced by another French chef in a small restaurant and brought to Brazil by the chef Erick Jacquin (has his recipe there video at the end of the post).
The truth no one knows, what we know is that the Petit Gâteau is a delight and hardly a good restaurant does not have one on their menu. We will learn to do?
Important tip to the Petit Gateau
Attention to the cooking time for the medium becomes squishy and drain well creamy when the cone is broken. Watch in hand!
Revenue Petit Gâteau
- 200g of dark chocolate (use 55% cocoa)
- 200g of melted butter
- 200g egg
- 100g yolk
- 200g icing sugar
- 55g plain flour
- 55g cocoa powder
Melt the butter, making sure she was not very hot when you are mixing it with other ingredients about to cook the eggs. Enjoy also to melt the chocolate in a double boiler or in the microwave. If you use the microwave leave a few seconds, remove the little pot with the chocolate and stir before placing a few seconds because sometimes the chocolate that is at the top have not melted but what's underneath is well melted and can burn if you do not move.
Sift sugar, flour powder and cocoa in a container to get rid of any small lump. Put all eggs and egg yolks in a bowl and stir to mix before adding to the container with dry, making it easier for them to combine. After placing the eggs together with the dry, add the melted butter and stir with a wire whisk until all are thoroughly mixed. Then add the melted dark chocolate and mix.
If you want to save for use the next day, the best way is to put in a pastry bag tying to close and take to the refrigerator. This is great because it saves space in the fridge. If you prefer, you can now put in pots that will bake remembering cover with plastic wrap before storing. The next day, remove from the refrigerator just before baking or roasting may also direct but it will take a little longer since the mixture will be very cold.
For those who are using the same day, put the mixture in molds that are easy to unmold. Another alternative is to use large molds with similar rings, lining its inner side with greaseproof paper. In this case it is advisable to leave the refrigerator about 30 minutes longer in the mold before baking to have no danger of leaking mixing.
Return to oven preheated to 200 ° C. Time will vary greatly according to the size of your cookie, but for a small cookie takes about 6 minutes. Anyway, keep an eye on the cookie and so the top is more baked cake with face and sides are coming off the molds are ready. But the point varies the style you like - I like well fluid in the middle and baked only on the sides.
Remove from oven and wait a minute to unmold - if using the forminhas- and put a cream scoop of ice cream and serve immediately.
Revenue Petit Gateau chef Waldete Lütz
(The Pâtisserie and owner of the state company Petites Délices)
- 600 g of unsalted butter
- 1 kg of semisweet chocolate
- 250 g of milk chocolate
- 25 unit (s) egg
- Sugar 400 g
- 350 g wheat flour
Place the chocolate to melt in a water bath, where it is melted, add the butter and stir. Gradually add the eggs, stirring well. Add the sugar and then the flour, so the mixture is homogeneous, disposal in a container and refrigerate for at least twelve hours.
After the cooling period, Grease 50 muffin cups with butter and flour, place the dough in each and bake at 250 degrees. Bake for about 12 minutes. Ready! Serve with a scoop of ice cream or vanilla.
Revenue Petit Gâteau with wafer
- 20 unit (s), biscuit type wafer covered with chopped chocolate (s)
- 170 g semisweet chocolate
- 1/2 cup (s) (tea) wheat flour
- 2 unit (s) egg
- 2 unit (s) Egg yolk
- 1/2 cup (s) (tea) sugar
- 170 g margarine
In a suitable vessel, lightweight 170g semisweet chocolate and butter microwave for approximately 40 seconds. Stir and repeat the procedure, if it deems necessary.
Using an electric mixer, slowly beat the eggs and egg yolks with the sugar until creamy. Turning off the mixer add the dark chocolate melted with margarine, wheat flour and chopped wafer, mixing gently. Use small shapes of your choice and grease them with butter and flour. Place the dough a little over half of forms and freeze for about 15 minutes. Preheat oven to 220 ° C average temperature and 200 Bake in furnace, from 6 to 8 minutes.
Tip: To unmold, use a knife without hills, passing it around the whole way. Serve hot Petit Gâteau, accompanied by vanilla ice cream ball.
Revenue for those on diet
Are you reading these recipes and wonder how many more calories you will ingest? You know that here in chic Very we always think of those who are dieting or have dietary restrictions. Let's put here a recipe of Petit Gâteau fitness giving to eat without compromising the diet.
Petit Gâteau Fitness
This Petit Gâteau Fitness is zero gluten, milk will not and only takes a few seconds in the microwave to get ready.
- 1 scoop of whey protein isolate vanilla flavor (or two tablespoons)
- 1 tablespoon of honey
- 1 tablespoon cocoa powder soup 100% soluble
- One raw egg
In a mug / pot / saucer mix all ingredients until you have a homogeneous mixture, place in greased pans with cocoa powder, leaving the space of a finger to the edge and microwave on high power 30 seconds. Make sure you create cone, if not go putting 10 to 10 seconds until the way you like, take shape and taste.
- The whey protein isolate does not have gluten or lactose and you find in stores fitness articles, pharmacies and health food stores;
- The 100% cocoa powder, is soluble in Boy mark;
- If you do not like honey, you can use sugar, the same amount or double the amount, just to prove;
- Do not worry about the raw egg, as you will cook it in the microwave;
- Stay tuned in the consistency of your Petit Gâteau in time to take in the microwave;
- The approximate amount of calories this recipe is 188 calories.
Videos with revenues of Petit Gâteau
These recipes you see all right how and what to do. They vary very little but are easy to understand. I hope you enjoy and that dessert is a success!
This is the video of one of the chefs I mentioned up there:
And as it should be, to finalize the post has the Petit Gâteau challenge: The cheese!
Revenue Petit Gâteau cheese
- 100 grams of curd (+ - 3 tablespoons well filled soup)
- 75 g cream cheese (small bowl 1/2)
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons () filled with butter or margarine
- 2 eggs
- 2 egg yolks
- 1/4 cup flour
- 1 teaspoon (tsp) salt or to taste
In a double boiler, mix the three types of cheese, eggs and egg yolks. Stir constantly until melted. Add the flour (I forgot it in the video), salt and butter. Keep stirring until it forms a homogeneous cream.
Pour into a bowl and refrigerate for 2 h.
Preheat oven and grease cups patty or cupcake with butter. Place dough filling 2/3 of the way. Bake in preheated moderate oven for 10 minutes, unmold and go! Serve immediately!
Tip: the secret to staying with squishy cheese inside is not very let bake. 10 minutes is sufficient.
Here's another recipe very well explained Petit Gateau by clicking here.