YOGHURT, RICE,

STRAWBERRY, AND ROSE

 RECIPE BY

GUILLAUME LOPVET
PETIT GATEAUX
Indulge yourself in Guillaume Lopvet’s petit gateaux with layers of strawberry and
rose confit, rice pudding, and vanilla sponge encased in rosewater and yoghurt 
mousse, sitting on a crispy sable base. Finished with a bright red glaze and ADVANCE
topped with piped vanilla white chocolate Chantilly, rice tuille, rose gel, and dried
rose petals.

RICE TUILLE
DRIED ROSE PETALS

300 MINS
ROSE GEL
VANILLA WHITE CHOCOLATE CHANTILLY
RED GLAZE
STRAWBERRY AND ROSE CONFIT
ROSEWATER AND YOGHURT MOUSSE
RICE PUDDING
VANILLA SPONGE
MAKES 8
SABLE BASE
CREATED WITH SILIKOMART ESSENZIALE80 SILICON MOULD

ROSEWATER SYRUP
METHOD
INGREDIENTS

1000g (35.27oz) water Begin by placing the water, sugar and citric acid into a sauce-
200g (7.05oz) caster (superfine) sugar pan. Heat to 80°C (176°F), ensuring the sugar has completely
4g (0.14oz) citric acid dissolved, then pour the syrup over the rose petals. Use a spat-
120g (4.23oz) organic pink rose petals ula to push the rose petals down into the syrup before covering
with plastic wrap touching the surface. Allow to infuse at room
EQUIPMENT temperature for 2-3 hours. Strain the syrup through a sieve,
pushing down on the petals to extract as much syrup and fla-
spatula vour as possible. Store in an airtight container in the refrigerator.
thermometer
drum sieve  NOTE

The rosewater can be stored in an airtight container in the refrig-

erator for up to 1 week. It can also be frozen for up to 1 month.

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VANILLA SPONGE
METHOD
INGREDIENTS

40g (1.41oz) egg white (A) Heat the oven to 160°C (320°F), fan forced. Place the egg
50g (1.76oz) egg yolk whites (A), egg yolk, brown sugar (A), caster sugar, almond
105g (3.7oz) brown sugar (A) meal, flour, baking powder, vanilla and melted butter into the
35g (1.23oz) caster (superfine) sugar bowl of a stand mixer fitted with a paddle attachment. Mix on
135g (4.76oz) almond meal (ground almonds) low speed until combined. In a clean bowl of a stand mixer fitted
65g (2.29oz) plain (all-purpose) flour, plain with a whisk attachment, whip the egg whites (B) and brown
4g (0.14oz) baking powder sugar (B) to soft peaks. Add a couple of scoops of meringue
8g (0.28oz) Heilala Vanilla Bean Paste into the almond meal mixture and stir to combine. Then fold
112g (3.95oz) butter, melted to 40°C (104°F) the almond meal mixture through the meringue. Pour 650g
150g (5.29oz) egg white (B) (22.93oz) onto the Flexipat Baking Mat and gently spread it out
20g (0.71oz) brown sugar (B) evenly with a palette knife. Bake in the pre-heated oven for 10
minutes.
EQUIPMENT
Once baked and slightly cooled, flip the sponge onto a Silpat
stand mixer baking mat and remove the Flexipat mat as demonstrated in
spatula the video. Cut a rectangle of sponge using the metal frame and
Flexipat Baking Mat, 3/4 size remove the sponge from around the frame. Lightly brush the
2 x aluminium baking tray sponge with the prepared rosewater syrup before setting aside in
large angled palette knife the freezer.
Silpat Baking Mat, 3/4 size
metal frame, 280mm x 180mm x 45mm H  NOTE
pastry brush
The remaining sponge mixture can be baked as a smaller cake
and used for another application.

The baked sponge that gets removed from around the metal
frame can be wrapped in airtight packaging and frozen for later
use.

RICE PUDDING
METHOD
INGREDIENTS

60g (2.12oz) arborio rice
45g (1.59oz) caster (superfine) sugar
300g (10.58oz) full cream (whole) milk
150g (5.29oz) cream
1 Heilala Vanilla Bean, cut and scraped 
EQUIPMENT
Place the rice, sugar, milk, cream and vanilla bean into a sauce-
pan. Cook over medium heat, stirring every couple of minutes
to avoid sticking. Remove from the heat when most of the liquid
has evaporated, the rice is cooked and it has achieved a creamy
consistency. Remove the vanilla bean and spread the rice pud-
ding over the frozen sponge. Place into the freezer until set, then
use a 65mm round cutter to cut the discs inserts.

spatula  SUBSTITUTE
small angled palette knife
paring knife 1 Heilala Vanilla Bean {for}
round cutter, 65mm in diameter 5g (0.18oz) Heilala Vanilla Bean Paste

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STRAWBERRY AND ROSE CONFIT
METHOD
INGREDIENTS

90g (3.17oz) strawberry puree
55g (1.94oz) rosewater syrup, from above
25g (0.88oz) glucose
15g (0.53oz) caster (superfine) sugar
2.5g (0.09oz) pectin NH
6g (0.21oz) fresh lemon juice
EQUIPMENT
Place the strawberry puree, rosewater syrup and glucose in a
saucepan and heat to 40°C (104°F). Meanwhile, combine the
caster sugar and pectin in a small bowl. Once the strawberry
mixture has reached temperature, add the sugar and pectin while
whisking then boil for 2 minutes. Remove from the heat and add
in the lemon juice, whisk to combine. Transfer the mixture into
a depositor and fill each insert of the Florentine mould with 12g
(0.42oz) of confit. Place into the freezer.

spatula  NOTE
thermometer
whisk If you do not have the Florentine mould, you can set the confit
depositor in a frame and use a round cutter, 45mm in diameter, to create
Silikomart Florentine Silicon Mat, 45mm D the inserts.
10mm H

SABLE BASE
METHOD
INGREDIENTS

130g (4.59oz) unsalted butter, room tempera- Combine the butter and icing sugar in the bowl of a stand mixer
ture fitted with a paddle attachment until it is completely smooth.
80g (2.82oz) pure icing sugar Add the flour and mix on low speed until it resembles a sand-
215g (7.58oz) plain (all-purpose) flour like consistency. Add the almond meal and egg. Mix until the
26g (0.92oz) almond meal (ground almonds) ingredients just come together as a dough. Roll the dough out
45g (1.59oz) whole egg, lightly whisked to 5mm in thickness between 2 sheets of baking paper. Place
the dough into the refrigerator.
EQUIPMENT
Heat the oven to 150°C (302°F), fan forced. Once the dough is
stand mixer firm, use a 65mm round cutter to cut the sable discs. Place the
rolling pin discs between 2 Silpain mats on a baking tray and baking in the
aluminium baking tray pre-heated oven for 15 minutes.
2 x Silpain Baking Mats
round cutter, 65mm in diameter

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ROSEWATER AND YOGHURT MOUSSE
METHOD
INGREDIENTS

10g (0.35oz) rosewater syrup (A), from above Boil the rosewater syrup (A) and sugar in a saucepan, bringing
32g (1.13oz) caster (superfine) sugar it to 119°C (246.2°F). Meanwhile, place the egg yolks into the
55g (1.94oz) egg yolks bowl of a stand mixer fitted with the whisk attachment and whip
65g (2.29oz) rosewater syrup (B), from above on high speed. Once the syrup has reached temperature, pour it
48g (1.69oz) gelatine mass  over the egg yolks while continuing to whip to create a sabayon.
125g (4.41oz) yoghurt (A) In a separate saucepan, place the rosewater syrup (B), gelatine
235g (8.29oz) fresh cream 35% fat, semi- mass, and yoghurt (A). Gently heat and bring to 60-70°C (140-
whipped 158°F). In a separate bowl, whisk the semi-whipped cream and
190g (6.7oz) yoghurt (B) yogurt (B) until combined. Add the warm yogurt and gelatine
mixture to the sabayon and combine on low speed. Add a small
EQUIPMENT amount of the cream mixture into the sabayon and whisk to
combine. Pour half of the sabayon into the cream mixture and
stand mixer gently fold to combine then add the remaining sabayon and
thermometer repeat.
spatula
whisk  SUBSTITUTE

48g (1.69oz) gelatine mass {for}

8g (0.28oz) gold gelatine sheets {for}
4 individual gold gelatine sheets

ASSEMBLY
METHOD
EQUIPMENT

disposable piping bag
Silikomart Essenziale80 Silicon Mould
Transfer the mousse into a piping bag. Pipe the mousse into the
Essenziale80 silicon mould cavities until they are approximately
one third full. Insert a frozen strawberry confit disc followed by
a thin layer of mousse. Gently press the sponge insert, rice
pudding-side down, into the mould so that the cake is flush with
the top of the mould. Pipe a little more mousse around the edge
if required. Place into the freezer for 12-24 hours to set.

ROSE GEL
METHOD
INGREDIENTS

500g (17.64oz) rosewater syrup, from above Combine the rosewater syrup and sodium citrate in a saucepan.
4g (0.14oz) sodium citrate Add the gellan whilst whisking. Bring the mixture to the boil then
5g (0.18oz) gellan pour it over the Flexipat baking mat. Place into the refrigerator to
set. Once set, break up the gel and place it into a jug then use
EQUIPMENT a stick blender to bring it to a smooth, gel consistency.

whisk
Flexipat Baking Mat
stick blender

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RICE TUILLE
METHOD
INGREDIENTS

100g (3.53oz) sushi rice Place the rice and water into a saucepan and cook over medium
400g (14.11oz) water heat for 30-45 minutes, until the water has evaporated and you
vegetable oil spray are left with overcooked, pasty rice. Allow to chill in the refrig-
canola oil, for frying erator for 1 hour. Heat the oven to 75°C (167°F), fan forced.
Lightly oil a Silpat mat before spreading the rice over it, to
EQUIPMENT approximately 3mm in thickness, as demonstrated in the video.
Dehydrate in the pre-heated oven for 4-5 hours.
spatula
aluminium baking tray In a deep saucepan, heat the oil to 180-190°C (356-374°F).
Silpat Baking Mat Roughly break up the dehydrated tuille. Fry the tuille pieces,
rolling pin one at a time, in the hot oil as demonstrated in the video.
thermometer
food tweezers  NOTE

It is recommended that the dehydrated tuille is stored in an

airtight container and fried no more than a day before use.

RED GLAZE
METHOD
INGREDIENTS

315g (11.11oz) water Place the water, sugar (A), glucose and red colour into a
255g (8.99oz) caster (superfine) sugar (A) saucepan and heat to approximately 40°C (104°F). Meanwhile,
18g (0.63oz) glucose combine the sugar (B) and pectin in a small bowl. Once the
5g (0.18oz) Super Red AmeriColor Gel mixture reaches temperature, add the sugar and pectin while
75g (2.65oz) caster (superfine) sugar (B) whisking. Bring to the boil before removing from the heat. Add
13.5g (0.48oz) pectin NH the gelatine mass and whisk to incorporate. Strain the glaze
75g (2.65oz) gelatine mass  through a sieve and cover with plastic wrap touching the surface.
Allow to set in the refrigerator.
EQUIPMENT
Transfer the glaze into a jug and heat in the microwave to 28°C
spatula (82.4°F) before emulsifying with a stick blender. Unmould the
whisk frozen petit gateaux, place them onto a wire cooling rack. Pour
sieve the glaze over the petit gateaux, removing any excess from the
stick blender top with a small palette knife. Transfer the glazed petit gateaux
cooling rack onto the sable bases.
small angled palette knife
paring knife  NOTE

More gel colour can be added to achieve a bolder red glaze.

 SUBSTITUTE

75g (2.65oz) gelatine mass {for}

12.5g (0.44oz) gold gelatine sheets {for}
6.25 individual gold gelatine sheets

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VANILLA WHITE CHOCOLATE CHANTILLY
METHOD
INGREDIENTS

240g (8.47oz) fresh cream 35% fat Place the cream, glucose and vanilla into a saucepan and bring
10g (0.35oz) glucose to the boil. Remove from the heat, add in the gelatine mass and
1/4 Heilala Vanilla Bean, cut and scraped  stir to combine. Once the gelatine has completely dissolved,
14g (0.49oz) gelatine mass  remove the vanilla bean and pour the cream mixture over the
50g (1.76oz) Callebaut Velvet White Chocolate chocolate. Use a stick blender to emulsify. Cover with plastic
32% wrap touching the surface and place into the refrigerator for a
minimum of 2 hours.
EQUIPMENT
Place the chilled Chantilly into the bowl of a stand mixer fitted
spatula with a whisk attachment and whip on high speed until it reaches
stick blender medium peaks. Transfer into a piping bag fitted with a 12mm
stand mixer plain piping tube.
disposable piping bag
12mm plain piping tube
 SUBSTITUTE

1/4 Heilala Vanilla Bean {for}

1.25g (0.04oz) Heilala Vanilla Bean Paste

14g (0.49oz) gelatine mass {for}

2.3g (0.08oz) gold gelatine sheets {for}
1 individual gold gelatine sheet

FINISHING
METHOD
INGREDIENTS

dried rose petals, for garnishing Pipe the white chocolate Chantilly onto the petit gateaux and
use a warmed metal 1/4 teaspoon to create a crater in it as
EQUIPMENT demonstrated in the video. With a 4mm plain piping tube, fill
the crater in the piped Chantilly with rose gel. Pipe small dots of
metal 1/4 teaspoon rose gel randomly onto the rice tuille and place dried rose petals
disposable piping bag onto some of the piped gel. To finish, sit the tuille on top of the
4mm plain piping tube piped Chantilly cream.
food tweezers

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Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.