Recipes

Petite Gâteau (Dauphine)

Jen Yee

Pastry Chef

Lafayette

New York
N.Y.
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Menu Price: 
$5.00
Food Cost: 
30%
Yield: 
98 servings
Ingredients: 
7998
g
Recipe: 
98 each, plus extra for garnish
Recipe: 
1506
g
Recipe: 
98
each
Recipe: 
196
g
Coconut, Shaved, Toasted
As needed
Lime Zest
1

Pour mousse halfway up 4-ounce dome fleximolds and spoon up sides. Blast freeze to semi-set and then place frozen pineapple dice in center, top with mousse and level off. Freeze until solid and then unmold.

2

Glaze frozen domes with white chocolate glaze and transfer to coconut rocher base. Garnish with toasted coconut, lime zest and reserved roasted pineapple dice.

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