Cherry Chocolate Petit Gateaux Recipe

There’s something undeniably elegant about a perfectly crafted petit gâteau. These mini desserts, often found in patisseries and high-end dessert shops, are more than just cakes—they are an experience. Today, we’re diving into a stunning creation: the Cherry Chocolate Petit Gateaux, a sophisticated fusion of tart cherry confit, moist chocolate sponge, luxurious dark chocolate mousse, and a crunchy pecan praliné feuilletine base. Finished in a shiny mirror glaze and shaped using the Universo90 mold, this dessert is a true testament to the art of modern pastry.

The Inspiration Behind the Dessert

Cherry and chocolate are a timeless pairing. The sweetness and slight bitterness of dark chocolate complement the tart brightness of cherries, creating a depth of flavor that’s both nostalgic and refined. This petit gâteau recipe layers these flavors and textures harmoniously, resulting in a multi-component dessert that looks as good as it tastes.

Let’s break down each element and walk through the steps to create this show-stopping treat.

Component 1: Tart Red Cherry Confit

This cherry confit acts as the flavor heart of the dessert. Its tartness cuts through the richness of the chocolate and adds a bright, fruity burst.

Ingredients:

• 350g pitted cherries, cut into small pieces

• 20g lemon juice

• 65-90g sugar (adjust based on tartness of the cherries)

• 7g NH pectin

• ½ tsp salt

Method:

1. In a saucepan, combine cherries, lemon juice, and half of the sugar.

2. Mix the remaining sugar with the NH pectin and salt, then sprinkle it over the cherry mixture.

3. Heat the mixture over medium heat, stirring constantly until it reaches a boil and thickens slightly.

4. Simmer for a few minutes to allow the pectin to activate and the mixture to thicken.

5. Remove from heat and let it cool before transferring to a piping bag.

6. Refrigerate until ready to assemble.

Component 2: Chocolate Sponge Cake

A light but moist chocolate sponge forms the foundation of this dessert. It offers structure without overpowering the other components.

Ingredients (for ¼ sheet pan):

• 155g cake flour

• ½ tsp baking soda

• ½ tsp baking powder

• Pinch of salt

• 28g natural cocoa powder

• 58g unsalted butter, softened

• 212g sugar

• 1 large egg, room temperature

• ½ tsp vanilla extract

• 178g buttermilk

Method:

1. Preheat oven to 175°C (350°F). Line a quarter sheet pan with parchment paper.

2. Sift the flour, cocoa powder, baking soda, baking powder, and salt together in a bowl.

3. In a separate bowl, cream butter and sugar until light and fluffy.

4. Beat in the egg and vanilla.

5. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry.

6. Spread the batter evenly into the pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

7. Let cool completely, then cut into rounds slightly smaller than the base of the mold.

Component 3: Pecan Praline Feuilletine Crunch

This crunchy layer provides contrast to the soft mousse and cake, with nutty, caramelized flavors that elevate the entire dessert.

Ingredients:

• 100g feuilletine

• 50g dark chocolate (55-60%)

• 110g pecan praliné

• ¼ tsp salt

Method:

1. Melt the chocolate gently over a bain-marie or in the microwave.

2. Stir in the pecan praliné and salt until smooth.

3. Fold in the feuilletine gently to keep it crisp.

4. Spread the mixture onto a parchment-lined tray in a thin layer and cut rounds once set.

5. Freeze until ready to use.

Component 4: Dark Chocolate Mousse

Smooth, rich, and airy, this mousse is the soul of the dessert, bringing all other components together.

Basic Method (suggested ingredients):

• 200g dark chocolate (around 64%)

• 200g heavy cream (whipped to soft peaks)

• 100g milk

• 2 sheets gelatin (gold)

1. Bloom the gelatin in cold water.

2. Heat the milk until just simmering, then remove from heat and stir in the gelatin.

3. Pour over chopped chocolate and mix until smooth.

4. Allow the ganache to cool slightly before folding in the whipped cream.

5. Use immediately to assemble in the mold.

Assembly with Universo90 Mold

1. Pipe a layer of mousse into the bottom of each mold cavity.

2. Add a small dollop of cherry confit in the center.

3. Cover with more mousse, then press in the pecan crunch disc and a round of chocolate sponge.

4. Smooth the top and freeze until completely firm (overnight recommended).

Final Component: White Chocolate Mirror Glaze

A beautiful, glossy finish that gives your petit gâteaux that professional look.

Ingredients:

• 80g water

• 150g powdered sugar

• 150g glucose syrup

• 100g heavy cream

• 150g white chocolate

• 4.5 gelatin sheets (silver strength)

Method:

1. Bloom the gelatin in cold water.

2. Combine water, sugar, glucose, and cream in a saucepan and bring to a simmer.

3. Remove from heat and stir in gelatin.

4. Pour over white chocolate and blend until smooth using an immersion blender.

5. Cool to 32-34°C before glazing frozen petit gâteaux.

Glazing and Presentation

1. Remove the frozen gâteaux from the mold.

2. Place on a wire rack over a tray.

3. Pour the mirror glaze evenly over each frozen piece, letting the excess drip off.

4. Transfer to serving plates or dessert trays and garnish with optional gold leaf, chocolate decorations, or fresh cherries for an elegant finish.

Final Thoughts

The Cherry Chocolate Petit Gâteaux is more than just a dessert—it’s a layered journey of taste and texture. Each bite reveals a delightful contrast of tart cherry, smooth mousse, nutty crunch, and rich sponge, all encased in a glossy glaze that’s almost too beautiful to eat. While it involves several components and steps, the result is well worth the effort, especially for special occasions or if you simply enjoy the satisfaction of creating something exceptional.

Whether you’re an experienced baker or an ambitious home chef, this recipe offers an opportunity to explore classic techniques and flavors in a modern, elegant form. If you’re ready to impress at your next dinner party or simply want to indulge in something extraordinary, the Cherry Chocolate Petit Gâteaux is the perfect dessert to make.

Must try Loaded Fries Recipe

Cherry Chocolate Petit Gateaux Recipe

Indulge in Cherry Chocolate Petit Gateaux with layers of cherry confit, chocolate mousse, sponge, pecan crunch, and a glossy mirror glaze.

Type: Dessert

Cuisine: French-inspired, Modern Pastry

Keywords: cherry chocolate petit gateaux, mirror glaze cake, chocolate mousse dessert, cherry confit recipe, pecan crunch, Universo90 mold

Recipe Yield: 6-8 petit gateaux (depending on mold size)

Calories: Approx. 380–420 kcal per serving (varies slightly based on portion size)

Preparation Time: 2 hours

Cooking Time: 30 minutes

Total Time: 2 hours 30 minutes (plus freezing time)

Recipe Ingredients:

• 350g pitted cherries, finely chopped
• 20g lemon juice
• 65–90g sugar (to taste)
• 7g NH pectin
• ½ tsp salt
• 155g cake flour
• ½ tsp baking soda
• ½ tsp baking powder
• Pinch of salt
• 28g natural cocoa powder
• 58g unsalted butter, softened
• 212g sugar
• 1 egg, room temperature
• ½ tsp vanilla extract
• 178g buttermilk
• 100g feuilletine
• 50g dark chocolate (55–60%)
• 110g pecan praliné
• ¼ tsp salt
• 200g dark chocolate (around 64%)
• 200g heavy cream (whipped to soft peaks)
• 100g milk
• 2 gelatin sheets (gold strength)
• 80g water
• 150g powdered sugar
• 150g glucose syrup
• 100g heavy cream
• 150g white chocolate
• 4.5 gelatin sheets (silver strength)

Recipe Instructions:

Component 1: Tart Red Cherry Confit:

In a saucepan, combine cherries, lemon juice, and half of the sugar. Mix the remaining sugar with the NH pectin and salt, then sprinkle it over the cherry mixture. Heat the mixture over medium heat, stirring constantly until it reaches a boil and thickens slightly. Simmer for a few minutes to allow the pectin to activate and the mixture to thicken. Remove from heat and let it cool before transferring to a piping bag. Refrigerate until ready to assemble.

Component 2: Chocolate Sponge Cake:

Preheat oven to 175°C (350°F). Line a quarter sheet pan with parchment paper. Sift the flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. In a separate bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry. Spread the batter evenly into the pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely, then cut into rounds slightly smaller than the base of the mold.

Component 3: Pecan Praline Feuilletine Crunch:

Melt the chocolate gently over a bain-marie or in the microwave. Stir in the pecan praliné and salt until smooth. Fold in the feuilletine gently to keep it crisp. Spread the mixture onto a parchment-lined tray in a thin layer and cut rounds once set. Freeze until ready to use.

Component 4: Dark Chocolate Mousse:

200g dark chocolate (around 64%) 200g heavy cream (whipped to soft peaks) 100g milk 2 sheets gelatin (gold) Bloom the gelatin in cold water. Heat the milk until just simmering, then remove from heat and stir in the gelatin. Pour over chopped chocolate and mix until smooth. Allow the ganache to cool slightly before folding in the whipped cream. Use immediately to assemble in the mold.

Assembly with Universo90 Mold Pipe a layer of mousse into the bottom of each mold cavity. Add a small dollop of cherry confit in the center. Cover with more mousse, then press in the pecan crunch disc and a round of chocolate sponge. Smooth the top and freeze until completely firm (overnight recommended).

Final Component: White Chocolate Mirror Glaze:

Bloom the gelatin in cold water. Combine water, sugar, glucose, and cream in a saucepan and bring to a simmer. Remove from heat and stir in gelatin. Pour over white chocolate and blend until smooth using an immersion blender. Cool to 32-34°C before glazing frozen petit gateaux.