Pistachio & Raspberry Petit Gâteaux 🌸

Pistachio & Raspberry Petit Gâteaux 🌸

Indulge in these exquisite Pistachio & Raspberry Petit Gâteaux, a sophisticated French dessert featuring layers of crisp sablée, light pistachio joconde sponge, tangy raspberry jelly, and creamy pistachio mousse, all elegantly glazed and garnished.

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Prep Time 1 30

Cook Time 35

Freezing Time 8

Total Time 1

Cuisine French

Servings 6 petit gâteaux

Calories 730 kcal

Equipment

Small Silicone Dome Molds (4-cm)
Small Saucepan
12-inch Square Baking Pan
Electric Mixer
Round Cookie Cutters (2.4-inch and 2.5-inch)
Mixing Bowls
Double Boiler Setup
6-Cavity Silicone Dome Mold
Offset Spatula
Baking Sheets
Wire Rack

Ingredients

Crisp Sablée Cookie Base

4.5 tablespoons cold unsalted butter cubed
1/3 cup powdered sugar
1/4 teaspoon salt
3.5 tablespoons almond flour
9/16 cup all-purpose flour
13/24 cup cake flour
1.5 tablespoons cold beaten egg about 1/2 a large egg

Light Pistachio Joconde Sponge

1/2 cup powdered sugar
1/3 cup finely ground pistachios pistachio powder
1/4 cup almond flour
2 tablespoons all-purpose flour sifted
9/16 cup whole eggs about 2 large eggs
1 tablespoon melted unsalted butter
3.5 tablespoons egg whites about 1 1/2 large egg whites
1 tablespoon granulated sugar

Tangy Raspberry Jelly Inserts

1/2 cup raspberry puree homemade or store-bought
1.5 tablespoons water
1.5 tablespoons granulated sugar
1 sheet gelatin (3g) or 1 teaspoon unflavored gelatin powder

Creamy Pistachio Mousse

2 sheets gelatin (6g) or 2 teaspoons unflavored gelatin powder
7/8 cup heavy whipping cream 35% fat
2 tablespoons granulated sugar
1 large egg yolk approx. 18-20g
13/32 cup milk
13/32 cup pistachio paste homemade or store-bought

Shiny Glaze & Decoration

35/32 cup store-bought neutral glaze
2 tablespoons water
green food coloring A few drops (optional)
Freeze-dried raspberries or strawberries (for garnish)
Crushed or whole pistachios (for garnish)

Instructions

Step 1: Prepare the Tangy Raspberry Jelly
1. Soak your gelatin sheets in a bowl of cold water until they are soft (if using powder, sprinkle it over 1 tablespoon of cold water and let it bloom for 5 minutes). Squeeze out any excess water from the softened sheets.
2. In a small saucepan, combine the raspberry puree, granulated sugar, and water. Bring this mixture to a gentle boil, stirring until the sugar has completely dissolved.
3. Remove the saucepan from the heat. Add the softened gelatin and stir continuously until it has fully melted into the warm puree.
4. Pour the raspberry jelly mixture into a small silicone mold (ideally 4-cm dome shapes). Place it in the freezer until it is completely firm, which usually takes a few hours.
Step 2: Bake the Light Pistachio Joconde Sponge
1. Preheat your oven to 400°F (200°C). Line a 12-inch square baking pan with parchment paper or a silicone mat.
2. In a large mixing bowl, gently whisk together the powdered sugar, finely ground pistachios, almond flour, and sifted all-purpose flour.
3. Add the whole eggs to the dry mixture. Using an electric mixer, beat on high speed for 10-12 minutes until the batter is light, thick, and forms a "ribbon" when you lift the beaters.
4. Gently fold in the melted butter until just combined.
5. In a separate, very clean bowl, beat the egg whites with the granulated sugar until firm, stiff peaks form (this is your meringue).
6. Carefully fold the meringue into the egg and flour mixture until just incorporated, being careful not to deflate the batter.
7. Spread the sponge batter evenly into your prepared baking pan. Bake for 12-15 minutes, or until the cake is golden brown and springs back when lightly touched.
8. Let the sponge cool completely in the pan. Once cool, use a 2.4-inch (6-cm) round cookie cutter to cut out 6 perfect circles.
Step 3: Craft the Creamy Pistachio Mousse
1. Soak your gelatin sheets in cold water for 5-10 minutes until they are soft (if using powder, sprinkle it over 2 tablespoons of cold water and let it bloom). Squeeze out excess water from the softened sheets.
2. In a chilled bowl, whisk the heavy whipping cream until it thickens to the consistency of thick yogurt. Place this whipped cream back in the fridge.
3. In another mixing bowl, whisk the egg yolk and granulated sugar until the mixture becomes light in color. Stir in the milk.
4. Place this bowl over a saucepan of simmering water (creating a double boiler setup). Stir the mixture constantly until it reaches approximately 165°F (74°C) and thickens slightly, similar to evaporated milk.
5. Remove the bowl from the heat. Add the softened gelatin and stir until it has completely melted into the warm mixture.
6. Stir in the pistachio paste until the mixture is smooth and evenly colored.
7. Allow the pistachio mixture to cool slightly (it should still be fluid). Then, gently fold in the chilled whipped cream until everything is well combined and uniform.
Step 4: Assemble the Petit Gâteaux Mousse Cakes
1. Grab your 6-cavity silicone dome mold. Fill each cavity about three-quarters full with the prepared pistachio mousse.
2. Gently press one of the frozen raspberry jelly inserts into the center of the mousse in each cavity.
3. Add a little more mousse on top to fully cover the jelly layer.
4. Carefully place one of your pistachio joconde sponge circles on top of the mousse, pressing down gently. Fill any small gaps around the edges of the sponge with a bit more mousse.
5. Use an offset spatula to smooth the top surface (this will become the bottom of your finished cake).
6. Freeze these assembled mousse cakes for at least 8 hours, or ideally overnight, until they are completely solid.
Step 5: Prepare and Bake the Crisp Sablée Cookie Bases
1. Preheat your oven to 340°F (170°C). Line a baking sheet with a silicone mat or parchment paper.
2. In a large bowl, combine the cold butter cubes, powdered sugar, salt, almond flour, all-purpose flour, and cake flour.
3. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
4. Add the cold beaten egg and mix until a shaggy dough begins to form. Gently knead the dough 4-6 times on a clean surface until it becomes smooth.
5. Pat the dough into a 6-inch square, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 2 hours or even overnight.
6. Once chilled, roll the dough between two sheets of parchment paper to about 1/8-inch (3-mm) thick. If the dough gets too soft, chill it again for 20 minutes.
7. Use a 2.5-inch (6.3-cm) fluted or plain round cutter to cut out 6 cookie bases.
8. Place the cut cookie dough onto your prepared baking sheet and freeze for 1 hour before baking.
9. Bake for 14-20 minutes, or until the cookie bases are lightly golden brown.
10. Allow them to cool completely on the baking sheet before handling.
Step 6: Glaze and Garnish Your Petit Gâteaux
1. In a small saucepan, combine the store-bought neutral glaze and water. Bring this mixture to a boil, then transfer it to a heat-proof cup. If desired, stir in a few drops of green food coloring until you achieve your preferred shade. Let the glaze cool to approximately 100°F (38°C) before using.
2. Carefully unmold the completely frozen pistachio mousse cakes. Place them on a wire rack, and position the rack over a baking sheet lined with plastic wrap for easy cleanup.
3. Return the unmolded cakes to the freezer for another 30 minutes. This extra chill helps the glaze set beautifully and smoothly.
4. Pour the slightly warm glaze evenly over each frozen cake, ensuring every side is coated.
5. Transfer the glazed cakes to the refrigerator for about 20 minutes to allow the glaze to fully set.
6. Once the glaze is set, carefully lift each glazed cake and place it onto a cooled sablée cookie base.
7. Return the assembled petit gâteaux to the fridge to defrost for about 2 hours before serving.
8. Just before serving, decorate your elegant cakes with freeze-dried raspberries or strawberries and a sprinkle of crushed pistachios. Enjoy this delightful and beautifully layered treat!

Notes

These elegant Pistachio & Raspberry Petit Gâteaux are a multi-layered French pastry, featuring a crisp sablée cookie base, a light pistachio joconde sponge, tangy raspberry jelly, and creamy pistachio mousse, all finished with a shiny glaze. It's a delightful treat perfect for special occasions! Estimated nutrition per serving: approximately 730 kcal, 90g carbohydrates (50g net carbs), 37g fat, and 15g protein.