Cake "Rive Gauche" ("Rive Gauche")

[Biscuit:]

Cake "Rive Gauche" ("Rive Gauche")

Category: Confectionery

Kitchen: french

Ingredients
Biscuit:
almond flour can be ground peeled almonds in a blender)	55 g
powdered sugar	50 g
an egg	75 g
butter	10 g
protein	48 g
sugar	8 g
flour	15 g
Cigarette biscuit:
flour	23 g
good quality cocoa	10 g
butter	40 g
powdered sugar	40 g
protein	30 g
Chocolate biscuit "Rive Gauche":
butter	75 g
sugar	35 g
good quality cocoa	5 g
yolk	40 g
eggs at room temperature	30 g
dark chocolate 64% cocoa	90 g
proteins at room temperature	135 g
sugar	50 g
Infusion of raspberry tea:
boiling water	220 g
Raspberry tea	2 pack.
raspberries	30 g
Raspberry crème brulee:
yolk	80 g
sugar	57 g
liquid cream	220 g
gelatin in sheets	4 g
infusion of raspberry tea	145 g
Raspberry cream "Manjari":
sugar	57 g
pectin	4 g
raspberry puree	125 g
powdered sugar	13 g
dark chocolate 64% cocoa	200 g
butter, cut into pieces	38 g
Chocolate raspberry mousse:
infusion of raspberry tea	60 g
sugar	50 g
yolk	50 g
dark chocolate 64% cocoa	60 g
whipped cream	400 g
Raspberry cream "Manjari":	290 g
Mirror glaze:
water	113 g
sugar	225 g
natural honey	225 g
condensed milk	100 g
gelatin (preferably in plates)	6 g
dark chocolate	225 g
Decor:
dark chocolate
raspberries
pink chocolate hearts
shape 26 cm in diameter

Cooking method

• Infusion of raspberry tea:

• Brew raspberry tea and raspberries. but not more. than 3-4 minutes .. so that the infusion is not bitter. strain

• Raspberry crème brulee:

• Soak gelatin in cold water and let it swell.

• mix the yolks and sugar with a whisk. Place the swollen and squeezed gelatin in warm tea and stir well. Combine all the ingredients - yolks with sugar, cream, tea with gelatin.
• Place the prepared mixture in a mold Ø = 28 cm, covered with baking paper (easier to get out)

• bake in preheated to 120aboutFrom the oven 60-70 min. Cool and place in the freezer. focus on your oven !!!

• Cigarette biscuit:

• Beat butter with powdered sugar until creamy, without ceasing to beat, gradually introduce proteins, combine with flour and cocoa sifted together and mix well with a spatula.

• Put the finished dough in a thin layer on a baking sheet lined with baking paper (20 x 34 cm). Then use your fingers to form waves, that is, the surface of the dough should be wavy - the drawing must be done right through, to the paper itself, otherwise then nothing will be visible. Put in the refrigerator for 30 minutes, let harden.
• Biscuit "La Gioconda":

• Place almond flour and icing sugar in a mixing bowl. Pour half the eggs and beat for 8 minutes. Add the remaining eggs in 2 divided doses and beat for 10-12 minutes. Pour 1/2 melted butter into this mixture and beat again.

• Beat the whites with sugar and combine with the almond-egg mixture using a spatula. then add the sifted flour. stir gently. pour in the remaining oil in a circle and mix by folding. from bottom to top and in a circle.
• Put the "La Gioconda" biscuit dough on the frozen cigarette dough.

• bake preheated to 230aboutFrom the oven 7-8 min. Focus on your oven !!!! Turn the finished biscuit onto a clean parchment, and remove the one on which it was baked. Cool completely.

• Chocolate biscuit "Rive Gauche":

• melt broken chocolate in MV or in a water bath.

• Beat butter until creamy, add 70 g of sugar. then cocoa powder.
• Then add the yolks, then the eggs one by one. Add cooled chocolate.
• Beat the whites. add 100 gr.sugar and beat until firm peaks. and gently combine with the chocolate mixture.
• divide the dough into 2 parts. place one part in a 26 cm mold and bake in a heated one to 170^"From the oven 15-20 min. do the same with the second part of the test. Focus on your oven !!! Caution! the cakes are fragile.
• Raspberry cream "Manjari":

• Mix sugar and pectin, combine this mixture with raspberry puree. Stir and add the icing sugar. Pour everything into a small saucepan and simmer for 3 minutes.

• Pour immediately over the finely chopped chocolate for a creamy chocolate filling. Stir until smooth. Add the butter to the cream when the mixture temperature is about 45^aboutFROM.
• Use immediately.
• Chocolate raspberry mousse:

• prepare sabayon: mix raspberry tea infusion, sugar and yolks. Heat to 83aboutC in a water bath. Cool with a mixer, whisking on medium speed. The mixture will be very airy and will increase in size several times.

• Melt the chocolate. Add 1/4 of the whipped cream to it and mix well with a whisk. Then add 290 g of Manjari raspberry cream, sabayon and gradually the remaining whipped cream. The cream should be introduced gradually in order to bring the mixture temperature as close as possible to the temperature of the cream, otherwise the cream will fall off

  .
• Assembly:

• Make the sides of a cigarette biscuit the same height as the mold for your cake. (I have 5 cm.)

• Put a circle of Rive Gauche chocolate biscuit in the base and pour the chocolate-raspberry mousse until the middle of the mold.

• Then lay out the frozen crème brulee.
• Pour with chocolate raspberry mousse. Place the second disc of Rive Gauche biscuit on top, smooth the surface with mousse. Put in the refrigerator for 1 hour and brush with mousse again, masking all irregularities
• Mirror glaze:

• Soak gelatin in cold water.

• Put sugar, honey and water in a small saucepan. Boil. When the syrup reaches 103^aboutC, turn off the heat, mix with condensed milk and swollen gelatin. Fold the broken chocolate into pieces into this mixture and stir with a spatula until it is completely dissolved. Try to avoid getting air, for this do not raise the scapula high.can be used immediately. if not put in the refrigerator.

• before pouring: heat the mirror glaze to 45aboutC and pour the top of the cake over it - do not smooth the icing with anything, it should flow freely by itself.

• place the cake in the refrigerator overnight.
• Decoration:

• Melt the chocolate.

• Apply a rim stencil to parchment paper. cover with dark chocolate, make hearts out of pink chocolate. let it freeze well.
• spread the raspberries in a circle. place the chocolate rim on top. inside - hearts. ALL!!!

The dish is designed for

12

Note

unusually delicious chocolate cake by French pastry chef Pierre Herme !!! a delicious combination of raspberries and crème brulee mmm .... the cake was worth my effort (baked on my husband's DR) !!! unfortunately there is no cutaway piece. with guests, you understand ... and then there was nothing to photograph .... I tried it myself from a piece of my husband. but next time I promise to add!

[natapit]

Wow, I'm already tired while I read the recipe! Well this is how much labor is around this masterpiece!natapit , respect to you!
Judging by the composition and description, I understand that the deliciousness is incredible.
But I didn't quite understand this moment

raspberry crème brulee:
mix the yolks and sugar with a whisk. Place the swollen and squeezed gelatin in warm tea and stir well. Combine all ingredients - yolks with sugar, cream, tea with gelatin.
Place the prepared mixture in a mold 28 cm in diameter. lined with baking paper (easier to reach) [/ td] [/ tr] [/ table] [/ td] [/ tr] [/ table]

bake in preheated to 120aboutFrom the oven 60-70 min. Cool and place in the freezer. focus on your oven !!!

It turns out that creme brulee is baked along with gelatin? And what is the structure after baking and cooling is creme brulee?

p. from. Thanks for the mirror glaze! I'll take note

Wow, how much work! But drooling from the species and composition !!!

I agree with the question:

But I didn't quite understand this moment
It turns out that creme brulee is baked with gelatin? And what is the structure after baking and cooling is creme brulee?

Yeah, thank you for the mirror glaze and from me

thank you girls !!! : rose: don't be afraid to bake with gelatin! it turns out very tender and tasty !!! the cake is time consuming, but what a delicious and beautiful result!

dump head. you must definitely try to repeat. and how well does everything hold up there? does not spread? well, in the sense of a neat piece?

very neat and very beautiful !!! Thank you!

[I just make notes for those who will bake this cake.]

Hello girls.
I was also very interested in this cake. I was waiting for someone from our masters to bake it and share a piece. But she did not wait. I set aside a day for myself - March 11, collected all the necessary products and ... made up my mind. I'll tell you right away: the whole process took me 6 hours - from 12 noon to 6 pm without stopping or being distracted.
I stocked up on raspberries, raspberry tea, market cream, etc. I took about 8 or 9 eggs (lost count). I made almond flour, even used the peptin I had.
Nchala with cigret biscuit and La Gioconda. I drew a 20 * 34 rectangle on paper and raised the sides of the paper.


The biscuits are made without any problems. This is what I am ready to demonstrate to you what happened. My oven is burning on one side. You will succeed without firing. But still, I was pleased with the result. Immediately, I note that the product is quite technological, it is well cut and flexibly bent for the sides of the form. The shape I had was 21 cm.So, even taking into account the opened extreme corners, I still have a piece and remained after covering the sides of the shape with a height of 6 cm.


I also made the soufflé (white layer) without any problems, and I did it first, while it was baking for an hour, I made a "colored" biscuit. Then I cooled this souffle outside the window and on paper on which I baked (you can't take it off, because the soufflé was still not completely frozen) and on a tray I put it (souffle) in the freezer.
The horror began when I needed it and had to remove the paper from this frozen product. I did it with a BIG WORK.

Then she baked a Rive Gauche biscuit - chocolate. I did everything strictly according to the recipe. For the purity of the experiment, I will say that the butter was Valio, the quality black chocolate was 72%, the bazaar cream even diluted a little with milk, the eggs were fresh large, but I measured everything out on an electronic scale. The paper on which Rive Gauche was baked was greased well with margarine. However, it was also extremely difficult for me to shoot it.
I just make notes for those who will bake this cake.

Naturally, there were no problems with the mousse: the cream was whipped wonderfully and everything else too. Cream "Manjari", which you will get if you put all the ingredients exactly, and you have the required 290 gr. I measured it separately.

In general, this is how it came to the assembly. I put everything according to technology. The soufflé (white) was baked in a shape of 26 cm. Then, practically, 6 cm was cut in a circle. Taste it me personally - I didn't like it.

I just apologize to the author in advance for some critical comments: my dear, believe me, as a user of any recipes, it is the critical comments that are the most important in the performance of the product.

So, I collected the cake. It turned out beautiful, like in the picture from natapit. I took up mirror glaze. THIS IS IT WITH ME AND DIDN'T WORK!
I do not know why, but the glaze has NOT HARDEN to this day. True, I didn't have enough chocolate and instead of 225 grams I used only 80 grams. At the same time, I reduced both honey and sugar in quantity. The amount of gelatin remained the same. Filled it. After 3-4 hours, indeed, it was a smooth mirror surface. Moreover, before pouring the glaze, I laid the sides from parchment between the mold and the cigarette biscuit - I stuck this shell there with a thin knife, so that the glaze would not flow into the cracks between the mold and the biscuit and did not spoil the drawing of the outer rim.

It did not come to the decoration of the upper part, since the glaze did not freeze. Here is a cutaway photo.Even while I was running after the camera into the room from the kitchen, the glaze had already flowed into the cut.



Height - 6 cm. Now about the taste. Well, it's not a secret for anyone that raspberries contain small braids. And how to get rid of them by making mashed potatoes, I don't know. Naturally, then, while absorbing the cake, all these bones were left in their teeth - this is unpleasant !!! Moreover, such a huge amount of chocolate and sugar + honey + condensed milk, etc., the taste of raspberries, is practically KNOWN! And in general, too sweet product. But, at least, of course.
I am very glad that I have mastered such a wonderful method of cake shells, like a cigarette biscuit. For which many thanks to the author !!! Now I am trying to use it in the manufacture of another cake - but I will have beautiful and original, and most importantly, even sides.

I will be very interested if someone will make this cake and share their impressions. Perhaps his experience will be more successful.

I'll try and I'll do a debriefing! so:
1. you have that creme brulee (not soufflé!), That the biscuit was poorly removed, and the same problem, the conclusion - change the baking paper, it is of poor quality, I know. what I say because I faced such a problem! at worst, lubricate it with oil!
2. recipe for crème-blulle from the French chef Pierre Herme, like any brulee, it is served in combination with something, however, the taste and color, as they say ... and if it has not decreased in volume, then Something went wrong!
3. I always rub raspberries and strawberries through a sieve, what's so difficult ...
4. Never and under any circumstances should you change the recipe, by reducing the amount of chocolate, you completely took responsibility for the mirror glaze! and gelatin. or rather its quality, also play an important role!
5. Now about the taste. Perhaps you are the first who did not like this cake! Of course. it all depends on how you prepared it, the taste of raspberries was pronounced for me, and in general, my loved ones and everyone who prepared this cake really like it.
And in conclusion, I want to tell you, not in my words, but in the words of an excellent culinary specialist and my LJ friends:
"If the product did not work out, then there are several options: option once - there is a mistake in the recipe (we are all human!), Option two - you did not read the recipe carefully, option three is not your culinary level yet. Having made one thing (!! !) time, to say that "it did not work out" and to make claims is at least unreasonable, you need to try carefully and carefully at least once again, making a discount on the fact that all hands, products and ovens are different.
In the summer I fought with diamond cookies and madeleine, which had to be made according to a certain recipe, and neither one nor the other worked out categorically. As a result, both began to turn out once after 20 (!!!). And if in the second case the recipe lacked a single word, which the chef seemed to take for granted (I’m not a chef, but this can happen to me too), then in the first case my crooked hands were solely to blame. Like this:)))" 🔗
Well, to be more convincing I will give you a link to the recipe, read the reviews and see the photo reports!
🔗 , as well as follow the link to the author of the recipe.
I hope that I have thoroughly answered all your questions, if you have more questions, I will always help and answer!

[I do not deny that the paper is of poor quality. I lubricated it with oil. But she was still very cold.]

I'll try and I'll do a debriefing! so:
1. you have that creme brulee (not soufflé!), That the biscuit was poorly removed, and the same problem, the conclusion - change the baking paper, it is of poor quality, I know. what I say because I faced such a problem! at worst, lubricate it with oil!

I do not deny that the paper is of poor quality. I lubricated it with oil. But she was still very cold.

2. recipe for crème-blulle from the French chef Pierre Herme, like any brulee, it is served in combination with something, however, the taste and color, as they say ... and if it has not decreased in volume, then Something went wrong!

Now I won't remember the size. But exactly what has NOT increased in volume.

3.I always rub raspberries and strawberries through a sieve, what's so difficult ...

Yes, I rubbed it through a sieve. But at the same time only the liquid mass flowed down, and I felt sorry for the raspberry crumb itself. And what are the raspberries now? Frozen. Perhaps this is the jamb.

4. Never and under any circumstances should you change the recipe, by reducing the amount of chocolate, you completely took responsibility for the mirror glaze! and gelatin. or rather its quality, also play an important role!

And I will not argue here. The gelatin in the soufflé showed itself perfectly, so I somehow did not think about its quality. I have no complaints about the glaze. Here I am completely to blame and do not deny it.

5. Now about the taste. Perhaps you are the first who did not like this cake! Of course. it all depends on how you prepared it, the taste of raspberries was pronounced for me, and in general, my loved ones and everyone who prepared this cake really like it.
And in conclusion, I want to tell you, not in my words, but in the words of an excellent culinary specialist and my LJ friends:
"If the product did not work out, then there are several options: option once - there is a mistake in the recipe (we are all human!), Option two - you did not read the recipe carefully, option three is not your culinary level yet. Having made one thing (!! !) time, to say that "it did not work out" and to make claims is at least unreasonable, you need to try carefully and carefully at least once again, making a discount on the fact that all hands, products and ovens are different.
In the summer I fought with diamond cookies and madeleine, which had to be made according to a certain recipe, and neither one nor the other worked out categorically. As a result, both began to turn out once after 20 (!!!). And if in the second case the recipe lacked a single word, which the chef seemed to take for granted (I’m not a chef, but this can happen to me too), then in the first case my crooked hands were solely to blame. Like this:)))" 🔗
Well, to be more convincing I will give you a link to the recipe, read the reviews and see the photo reports!
🔗 , as well as follow the link to the author of the recipe.
I hope that I have thoroughly answered all your questions, if you have more questions, I will always help and answer!

Natasha, yes, I am delighted with your cakes. In general, I love time consuming and creative cakes. And I do not deny that I have hook hands. But I count myself among the average mass of amateur bakers, of whom there are the majority on this forum. Therefore, I described all my actions and feelings, with an emphasis on the negative aspects, so that those who will bake this cake do not repeat my mistakes or know what to be ready for.
But I learned a lot - after all, negative experiences are just as important as positive ones.
Just don't be offended, for God's sake.
I love you.

Rive Gauche is a cake for true connoisseurs of chocolate! It's like eating ... good quality chocolates, expensive ... Therefore, you should use only real, high-quality chocolate. I am a chokaholic and just in love with this cake, and just do in Pierre Erme, don't say, he's just a god!
He also has cheesecakes - a dump of his head !!! I agree that in such time-consuming recipes, which were initially thought out to the smallest detail, nothing can be changed, otherwise everything will go to smark!
I have included such cakes in my menu and offer them as a "VIP" category. The prime cost is high, there is a lot of work ... but those who understand, appreciate and are ready to pay)) In a word - Rive Gauche is a cake for gourmets!
Yes, and also, I use the chocolate-raspberry cream from this recipe for a chocolate cake with mastic. I make mega-chocolate biscuit, raspberry impregnation and this cream - everyone who tries, crazy, fairy tale cream. And keeps its shape well.
Natasha, you are great for using this recipe! Maybe someone else is not familiar with this masterpiece cake)))

And here's such an interesting cake design)))

[Lily]

Lily,: hi: Thank you very much for your support and unity of views !!!!

Good day.
Yesterday we tried your cake (I made myself for my birthday).Delicious to the point of insanity. It was scary to do, it seemed very difficult, but time allowed, I did it.
The crème brulee was separated from the paper medium, took into account the comments and smeared the paper, helped a little with a knife. Otherwise, everything was fine.
The only thing is that when cutting, the glaze started to drain immediately. Tell me what the error could be. I did half the norm. I replaced half of the chocolate with icing (my husband choked the chocolate while spinning, as a result, it was not enough). And the gelatin was simple, not leafy, but first looked in the internet, you can replace it in the same proportion. The rest of the recipe did not depart. Thank you for a wonderful recipe