Dish 1: Lemon and Bay Petite Gateaux  

• Preheat the oven to 180°C.
• Line a 23cmx30cm baking tray with baking paper.
• Prechill a blast freezer to -40°C.

Lemon Bay Insert

• For the Lemon Bay Insert, combine the lemon juice, sugar, butter and bay leaves in a small saucepan and bring to a simmer. Simmer for 2-3 minutes to allow the bay to infuse.
• Meanwhile, in a small bowl, combine the eggs and caster sugar and whisk to combine.
• Once the bay leaves have infused in the hot mixture, pour the mixture over the eggs to temper before returning to the saucepan. Cook until a thermometer reads 70°C.
• Remove from the heat. Remove the bay leaves and add the cocoa butter. Mix until the cocoa butter has melted.
• Pour the mix into 2.6cm micro-stone silicone moulds and transfer to the blast freezer for 30 minutes to freeze completely.

Almond Sponge

• To make the Almond Sponge, combine the eggs, icing and caster sugar together in a stand mixer fitted with the whisk attachment and whisk on a medium speed until light and fluffy.
• Add the remaining ingredients and fold together until just combined.
• Pour the batter into the prepared tin, spreading to a 5mm thickness and bake for 5-7 minutes or until lightly golden brown. Allow to cool before cutting out 2cm discs.

Sable Base

• For the Sable Base, reduce the oven to 160°C.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and egg yolk, mix until just combined.
• Add the rest of the ingredients and mix until a soft dough forms. Roll the dough out between two sheets of baking paper to 3mm thickness and chill in the freezer for 15 minutes or until firm.
• Once chilled, cut out 6cm fluted round discs of the sables and place them onto a perforated baking mat. Top with a second perforated baking mat and bake for 10-12 minutes or until lightly golden brown.  Allow to cool.

Lemon Mousse

• For the Mousse, place the gelatine into a bowl of iced water and allow to soften. Once softened, squeeze out the excess water and set aside.
• Place the water and caster sugar into a small saucepan and bring to the boil. Allow to boil until a thermometer reads 116°C. Meanwhile, place the yolks, vanilla and zest into the bowl of a stand mixer fitted with the whisk attachment and begin to whisk.
• Once the sugar syrup comes to temperature, increase the speed of the mixer to medium-high and slowly pour the sugar syrup into the egg yolks along with the softened gelatine. Continue whisking until the pate bombe has cooled down.
• Once the pate bombe has cooled, add the cream (a) to cool completely.
• In another bowl of a stand mixer fitted with a whisk attachment, add cream (b). Whip to soft peaks then fold into the cooled pate bombe and transfer to a piping bag.
• To assemble the petite gateaux, place a 4.5cm silicon stone mould on a baking tray. Flood the bottom half of at least six cavities with the lemon mousse.
• Remove the lemon bay inserts from the micro-stone mould and place one in the centre of each before topping with a disc of the almond sponge.
• Use an offset spatula to level the gateaux to the top of the mould and blast freeze for 2-4 hours or until completely frozen.  Retain the remaining mousse.

White Chocolate Garnish

• Spread the chocolate thinly onto an acetate sheet and allow to semi-set. Using a 3cm petal cutter, cut out 5 tear drop shaped petals per petite gateaux. Allow to completely set.
• With some extra white chocolate, add colour until it is a lemon-yellow shade. Pour into a small piping bag.
• Arrange the petals of chocolate into a flower by facing the pointed edges in, towards the centre. Adhere the petals together with a drop of the yellow chocolate and allow to set at room temperature.

White Chocolate Spray

• When the moulds are frozen, prepare the White Chocolate Spray. Combine the ingredients together in a microwave-safe bowl and melt on medium heat until completely melted. Stir to combine before pouring into the base of a paint gun.
• Pop the petite gateaux out of the moulds and spray with the white chocolate spray until covered.  Set aside on a tray lined with baking paper.
• To assemble the dish, take a little extra of the mousse and pipe a dot onto the base of each sable to adhere to petite gateaux.
• Pipe another dot of mousse (or leftover melted white chocolate) onto the top of the petite gateaux to fix the flower to the top.
• Allow the gateaux to defrost at room temperature for 30-60 minutes before eating.

Dish 2: Hazelnut Financier

• Preheat the oven to 180°C.

Hazelnut Financier

• For the Hazelnut Financier, place the butter into a saucepan over medium heat and bring to the boil. Once boiling, it will begin to foam before browning. Once it is nutty and brown, take off the heat and set aside.
• In a Thermomix or blender, combine the rest of the ingredients followed by the brown butter and blend until smooth.
• Pour the batter into a piping bag and allow to rest in the fridge for 1-2 hours or preferably overnight.
• Place an 8x13cm cavity silicon mini-loaf mould on a baking tray and spray lightly with baking spray.
• Half-fill at least six of the cavities in the mould with the batter and bake for 16-18 minutes or until golden brown.
• Allow to cool slightly before removing from the mould and transfer to a wire rack to cool completely.

Whipped Hazelnut Ganache

• To make the Whipped Hazelnut Ganache, place the gelatine into a bowl of iced water and allow to soften. Once softened, squeeze out the excess water and set aside.
• Heat the cream in a small saucepan on a medium heat until lightly simmering. Remove from the heat and add the bloomed gelatine. Whisk to combine.
• Place the dark chocolate and praline paste in the cannister of a stick mixer and pour the cream over the chocolate. Blend to emulsify.
• Pour the ganache onto a baking tray and place in the freezer for 1-2 hours, until completely chilled or place into the fridge overnight.
• Once chilled, transfer to the bowl of a stand mixer fitted with a whisk and beat until stiff peaks have formed.
• Transfer to a piping bag fitted with a 2cm open star piping nozzle and set aside in the fridge until required for garnish.

Rocher Dip

• To prepare the Rocher Dip, combine the chocolate and cocoa butter into a microwave-safe bowl and melt at 30 second increments, stirring each time. Add the hazelnuts and stir through.
• Prepare a baking tray with baking paper and take the cooled cakes and dip the bottom half of the cakes into the rocher dip. Allow the excess chocolate to drip off the cake before setting onto the baking tray.

Tempered Chocolate Garnish

• For the Tempered Chocolate Garnish, take the chocolate and add to a piping bag. Freeze a baking tray before lining with baking paper. Snip the smallest amount from the end of the piping bag and holding the chocolate, run the piping bag back and forth over the frozen tray to create thin sticks of the chocolate.
• Cut the chocolate sticks to the length of the cakes and set aside.
• To assemble, pipe the ganache over the top of the financiers and top with the chocolate garnish before finishing with gold leaf.

Dish 3: Passionfruit & Tonka Cookie 

Chocolate Sable

• Preheat the oven to 160°C.
• For the Chocolate Sable, in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and egg yolk and mix until just combined.
• Add the rest of the ingredients and mix until a soft dough forms.
• Roll the dough out between two sheets of baking paper to 3mm thickness and chill in the freezer for 15 minutes or until firm.
• Once chilled, cut out 6cm round discs of the sables and then cut the discs in half so that you end up with semi-circles before placing them onto a baking tray lined with a perforated baking mat. Top with a second perforated baking mat and bake for 15 minutes or until lightly golden brown.
• Allow to cool.

Passionfruit Pate De Fruit

• For the Passionfruit Pate de Fruit, combine the caster sugar with the pectin and whisk to combine.
• Place the puree and glucose into a saucepan and sprinkle the sugar and pectin on top, whisking until combined.
• Bring to the boil over a medium heat, stirring constantly so it doesn’t catch onto the base of the pan and burn. Bring the mix to 107°C. Add the citric acid and working fast stir to combine. Place into a piping bag.
• Pipe a 1cm depth of the into the cavities of 7cm cylinder silicone moulds. Allow to cool completely at room temperature, approximately 1-2 hours, or until set.
• Once set, remove from the moulds and cut out 3cm discs of the pate de fruit and again, cut the discs in half so that you end up with two semi-circles.

Tonka Whipped Ganache

• To make the Tonka Whipped Ganache , place the gelatine into a bowl of iced water and allow to soften. Once softened, squeeze out the excess water and set aside.
• Heat the cream in a saucepan on a medium heat until lightly simmering. Remove from the heat and add the bloomed gelatine. Stir until dissolved.
• Place the chocolate, tonka beans and salt in the canister of a stick blender. Pour the cream over the chocolate and blend to emulsify.
• Pour the ganache onto a baking tray and place in the freezer for 1-2 hours or until completely chilled, or preferably overnight in the fridge.
• Once chilled, transfer to the bowl of a stand mixer fitted with a whisk and whisk until stiff peaks have formed. Transfer to a piping bag fitted with a small tear drop nozzle and set aside in the fridge until required.

To Assemble

• Lightly brush the inside of each cookie with tempered dark chocolate. Place a piece of the pate de fruit into the centre of the semi-circle and sandwich with a second cookie. Pipe the whipped ganache, back and forth, around the perimeter of the cookie. Garnish with gold leaf.

*Notes

• Temper the chocolate by placing it in a plastic bowl and melting it in the microwave in 15-30 second increments until it is half melted. Stir it vigorously until all the chocolate melts. If you have some resistant chocolate, you can use a heat gun to briefly and gently warm the chocolate while stirring.