Triple Tropical Petit Gâteau

Instructor: Chef Leigh Ann van Cuylenburg

Learn the delicate skill of creating textured layers in a “petit gâteau” (small cake), where we harmoniously blend the tastes of tropical fruits into an exquisite dessert.

This petit gâteau is sculpted and textured to replicate a small coconut shell, made from a rich, dark chocolate shell brushed to mimic the fibrous husk of a real coconut. It houses a light coconut mousse, silky and fragrant, offering a delicate contrast to the crisp shell. Nestled at its heart is a rum-soaked cake sponge, providing a warm depth and structural body.

What You’ll Learn:

• How to mould and hand-texture chocolate to mimic natural materials from scratch
• Techniques to achieve a light and airy texture for your mousse
• Making a smooth mango gelée with sheen and elasticity
• Whipping and flavouring pineapple cream using real fruit purée and light dairy
• (optional) Preparing a rum sponge cake that absorbs syrup while maintaining integrity
• Flavour pairing with tropical elements without overpowering the dish
• How to combine and layer the different components into an artwork

Bring Home:

• 8 pieces of coconut shaped small cakes
• Hardcopy Recipe
• Everything in a Box