Bring a touch of creativity and holiday elegance to your pastry creations with the new GINGERMAN PX43138 Mold, designed by renowned pastry chef Fabrizio Fiorani. Inspired by the charm of gingerbread season, this eye-catching mold makes it possible to create beautifully detailed, gingerbread-inspired individual desserts. For inspiration, Fabrizio Fiorani presents a sophisticated Hazelnut & Raspberry Petit Gâteau, combining delicate textures, rich flavors, and a festive chocolate finish.
Featuring light hazelnut mousse, tangy raspberry gel, a crunchy hazelnut layer, and a caramelized chocolate coating, this dessert is a beautiful balance of sweetness, acidity, and texture. Whether you’re preparing a holiday dessert collection, creating a special plated dessert, or adding something unique to your pastry display, the GINGERMAN PX43138 is a wonderful addition to your pastry toolkit.
Hazelnut & Raspberry Petit Gâteau
Recipe by Fabrizio Fiorani
Yield: 20 portions
Ingredients:
Hazelnut Mousse
- 202 g milk
- 404 g white chocolate
- 8 g gelatin
- 404 g heavy cream
- 81 g hazelnut paste
Raspberry Gel
- 167 g raspberry purée
- 83 g water
- 42 g sugar
- 8 g cornstarch
Hazelnut Crunch
- 103 g milk chocolate
- 121 g hazelnut paste
- 76 g crispy cereal flakes (Éclat d’Or)
Caramelized Chocolate Coating
- 323 g caramelized chocolate
- 77 g peanut oil
Method
- Prepare the Hazelnut Mousse: Melt the white chocolate. Combine the warm milk with the hydrated gelatin, then incorporate the hazelnut paste. Blend until smooth. Allow the mixture to cool to approximately 35°C (95°F), then gently fold in the semi-whipped heavy cream
- Prepare the Raspberry Gel: Combine the raspberry purée, water, sugar, and cornstarch. Blend until smooth and evenly incorporated.
- Make the Hazelnut Crunch: Melt the milk chocolate and mix with the hazelnut paste. Fold in the crispy cereal flakes until evenly coated.
- Prepare the Chocolate Coating: Melt the caramelized chocolate and stir in the peanut oil until smooth.
- Assemble the Petit Gâteaux: Fill the GINGERMAN PX43138 mold with the hazelnut mousse, add the raspberry gel insert, and finish with the hazelnut crunch layer.
Alternatively, create a chocolate shell directly inside the mold as the first step, allowing you to incorporate colorful decorative details into the exterior.
Freeze until completely set, carefully unmold, and finish with the caramelized chocolate coating.
Create Something Special This Holiday Season
The GINGERMAN PX43138 brings a playful yet refined touch to individual holiday desserts. Its gingerbread-inspired design offers pastry chefs and chocolatiers a creative way to transform classic seasonal flavors into beautifully presented creations.
Take inspiration from Fabrizio Fiorani’s Hazelnut & Raspberry Petit Gâteau and experiment with your own flavor combinations, textures, and decorative finishes.
Discover the new GINGERMAN PX43138 Mold at BakeDeco.com and bring your holiday pastry creations to life.