Baking Classics
The Technique
Buttermilk Chocolate Petit Gâteau
The Petit Gâteau is one of the most iconic French classic desserts. It’s a simple cake the may be blended quickly resulting in a rich, truffle taste & texture. The instructions & method of preparation provided produce more of a set cake. If a loose center is desired, chill the batter, portion & bake it cold 12 to 14 minutes. The cakes will need to cool & set first then they may be unmolded & rewarmed before serving. It’s a cake that many fine dining restaurants choose to feature on the menu as it may be held in a variety of forms to fit the ever-changing needs of a busy kitchen during service while maintaining an elevated quality. Learn how to make a traditional chocolate favorite perfect for a number of celebrations through out the year.
Buttermilk Chocolate Petit Gâteau
makes 12 servings
5-oz bittersweet chocolate, chopped
1/4 cup butter, cut into pieces
1/3 cup sugar
3 Tbsp cocoa powder
2 Tbsp buttermilk
2 eggs
Chantilly Cream
Microwave the chocolate & the butter in a medium glass bowl on HIGH power for 1 minute, stirring every 30 seconds or until melted and smooth. Whisk in the the sugar & the cocoa, blending until combined, then add the buttermilk. Whisk in the eggs until smooth. Cover & chill 4 to 24 hours. Preheat the oven to 375 degrees. Lightly grease 12 {1-oz} ramekins. Portion the chilled batter between the cups and place on a half sheet pan. Bake 16 to 18 minutes or until the top is glossy & just set. Cool 10 minutes. Invert the cakes & place on dessert plates. Top with Chantilly Cream.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Buttermilk Chocolate Petit Gâteau
The cakes may be served more soft set & in the ramekins, if desired. Top with a number of ice cream flavors ranging from coffee to caramel or add a light dusting of cinnamon as a garnish just before serving.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Preheat the oven to 375 degrees. Lightly grease 12 {1-oz} ramekins. Portion the chilled batter between the cups & place on a half sheet pan.
No. 2
Bake 16 to 18 minutes or until the top is glossy & just set. Cool 10 minutes. Invert the cakes & place on dessert plates. Top with Chantilly Cream.
The Tune
“They Say” Helen Forrest
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Be sweet.
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