William Curley’s Chocolate Maple Petit Gateaux

You will need:

• 40mm dome-shaped heat-proof moulds
• 60mm dome moulds
• 40mm and 60mm pastry cutter
• Wire rack
• Your chosen chocolate decorations
• Gold leaf pieces (optional)

For the caramelised clementines:

• 4 clementines, segmented
• 125g caster sugar
• 50ml clementine juice, squeezed from the leftover flesh of the clementines

For the crème brûlée:

• 250g double cream
• 250g whipping cream
• 1 vanilla pod
• 120g egg yolks
• 70g maple sugar
• 50g pure maple syrup (preferably dark syrup for its robust taste)

For the whisky syrup:

• 190g caster sugar
• 225ml water
• ½ vanilla pod, split and scraped
• 2 peels of lemon zest
• 250ml whisky

For the Biscuit Chocolat:

• 200g whole eggs
• 50g egg yolks
• 200g unsalted butter
• 80g caster sugar
• 25g flour
• 25g cornflour
• 30g cocoa powder

For the praline feuilletine:

• 200g milk chocolate
• 150g praline paste
• 180g feuilletine wafer
• 20g cocoa butter

For the chocolate mousse:

• 275ml whipping cream
• 75ml milk
• 30g egg yolks
• 15g caster sugar
• 160g dark chocolate 66%, finely chopped

For the dark chocolate glaze:

• 18g leaf gelatine
• 235ml water
• 300g caster sugar
• 100g cocoa powder, sifted
• 170ml whipping cream

To make the caramelised clementines:

1. Segment the clementines and drain, keeping the juice
2. Make a dry amber caramel by placing the sugar in a pan on a low heat, stirring once the sugar has started to caramelise around the edges. When the sugar is all melted, remove from the heat and carefully add in the clementine juice and add in the segments
3. Allow to marinate for 30 minutes, before draining off any excess liquid

To make the crème brûlée:

1. Boil together the double cream, whipping cream and vanilla pods
2. Simultaneously whisk together the egg yolks and sugar, mix until light in colour
3. Pour the cream into the egg yolks and sugar mixture, stir until the mixture is smooth, add the maple syrup then pass through a fine sieve
4. Pour the made custard into the 40mm dome moulds
5. Create a Bain Marie by placing the moulds into a baking dish and carefully pour boiling water into the bottom of the dish without getting any in your custard mix
6. Bake at 150°C for 20 minutes or until the custard has set
7. Allow to cool, then freeze the crème brûlée and remove from the moulds

To make the whisky syrup:

1. Put the water, sugar, lemon peel and vanilla in a pan and bring to the boil, cook for 2-3 minutes
2. Take off the heat and leave to cool, once cooled add the alcohol

To make the Biscuit Chocolat:

1. Create another Bain Marie with boiling water.
2. Mix together the egg, egg yolks and sugar over the Bain Marie, heat up to 40°C until formed ‘ribbon’ like in appearance. This is now your sabayon mix. Transfer to a bigger bowl.
3. In a separate bowl, sieve flour, cornflour and cocoa powder together.
4. In a pan, melt butter. Add a small amount of sabayon mix to this and stir. Add remaining butter and stir fully to combine.
5. Add the flour, cornflour and cocoa powder mix to the rest of the sabayon and mix, then add the butter mixture.
6. Pour mixture onto a heat-proof baking mat, or shallow baking tray. Level out using a palette knife and bake for 8-10 minutes at 180C/gas mark 6.
7. Remove from oven and allow to cool before cutting out discs using a cutter – 12 using the 40mm cutter and 12 using the 60mm cutter

To make the praline feuilletine:

1. Create another Bain Marie and use to melt the chocolate, praline paste and cocoa butter together
2. Mix together with the feuilletine wafer
3. Spread 3mm thick, onto a tray and allow to partly set. Use a 60mm pastry cutter to cut into 12 discs

To make the chocolate mousse:

1. Place 75ml whipping cream and the milk into a pan and bring to boil
2. In a separate large bowl whisk together the egg yolks and sugar for 2-3 minutes until the mixture becomes light in colour
3. Once the milk has boiled, pour half into the egg yolk and sugar mixture and mix thoroughly
4. Pour this mixture back into the pan with the remaining milk and cook over a low heat, stirring continuously until the mixture is thick enough to coat the back of a spoon (using a thermometer, check the temperature is between 82-84°C)
5. Once thick enough, take off the heat and pass through a fine sieve into a mixing bowl with the chopped chocolate
6. Using a spatula, mix until smooth then leave to cool
7. Place the rest of the whipping cream into a mixing bowl and whisk until soft peaks form. Carefully fold into the chocolate mixture

To make the dark chocolate glaze:

1. Soak the gelatine in a bowl of cold water for a few minutes until soft, squeeze to remove any excess water
2. Add the water and sugar to a saucepan and bring to boil, then continue to simmer over a low heat for 2-3 minutes
3. Add the sifted cocoa powder and the cream
4. Bring back to boil and simmer for 4-5 minutes
5. Take the pan off the heat and add the pre-soaked gelatine, stir until dissolved, strain and leave to cool

To assemble:

1. Line each 60mm dome mould with the chocolate mousse.
2. Place a crème brûlée into the centre of each dome
3. Place a 40mm piece of sponge into each dome and soak well with the whisky syrup
4. Place 3-4 segments of clementine on top of the sponge and top with a small amount of chocolate mousse
5. Place a 60mm disc of sponge into each dome
6. Flatten using a small palate knife, then place a disc of feuilletine wafer on top and freeze for at least 4 hours

To serve:

1. Remove each dome from its mould and place it onto the wire rack
2. Pour the dark chocolate glaze over each dome and allow it to set slightly
3. Place the domes onto serving boards, decorate and enjoy