So when I saw this on Parts Unknown I knew straight away that this had to be recreated. It’s actually a pretty simple concept. Layers of varying textures and flavours. Easy right? Yeah well.
If you can make a meringue, a sponge and pastry cream you’re in luck. The only thing you need to do is make layers of the same size and be make use of steady hands.
Generally work with trays in a rectangular shape. big or small its up to you. You want at least two layers of each element.
You’ll see from the photos, a cardboard box made a handy case for this sucker.
500g hazelnut meal (buy hazelnuts, blitz them)
8 egg whites
250g icing sugar
1. Whisk the egg whites until soft peaks form.
2. Slowly fold in the sugar and hazelnut meal and continue to whisk until stiff peaks form.
3. Spread out gently on a baking tray to form a 1/2 inch layer.
4. Bake at 100 for about 15 minutes or until the meringue is set but not dry.
5. Allow to cool.
500g 80% chocolate
250ml double cream
1. Melt the chocolate in a bain marie until soft
2. In a separate bowl whisk the cream until it’s about half way to stiff peaks.
3. Add the chocolate to the cream and fold in.
4. Keep at room temp for use.
8 egg yolks
1 cup icing sugar
500ml light cream
1/2 cup plain flour
1. In a small saucepan bring the cream to a medium heat, add in the sugar.
2. In a seperate bowl mix the egg yolks and plain flour.
3. Pour in the warm cream to the bowl with the egg and flour mixture and mix well with a wooden spoon.
4. Return to the saucepan and bring to a gentle simmer, stirring carefully with a wooden spoon to make sure the eggs don’t curdle.
5. Remove from the heat and pour into a clean bowl.
6 large eggs
1 cup caster sugar
1 cup self raising flour
150g unsalted butter
1/2 cup milk
1tsp vanilla extract
1. Cream the butter and sugar in a mixer until well combined, add the butter and continue to mix until combined.
2. Add the flour and milk and combine, add the vanilla extract.
3. Pour into lined trays giving you roughly a 1/2 inch sponge and bake at 170 for 15 minutes or until cooked.
500g 80% chocolate
1. Melt the chocolate in a bain marie for use.
1. Layer sponge, a half inch layer of chocolate ganache, meringue, a half inch layer of pastry cream and repeat until you run out. You should get away with at least two layers of each.
2. Once constructed, place into the fridge for two hours to set.
3. Pour over the melted chocolate to give the gateau a shiny coating.
4. Allow to set in the fridge for two hours.
5. To serve using a sharp knife to cut slices of the gateau and serve with a little whipped cream.