Colette’s Gâteau **

Name: Colette’s Gâteau ** (Gâteau de Colette)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: French
Ingredients: Confectioners’ sugar, for dusting; 1 oz. (25 g) pink almond candy (dragées), roughly chopped; 1 oz. (25 g) pink almond candy (dragées), roughly chopped; ¾ lb. (350 g) fresh raspberries, washed and dried; 1 quantity (11½ oz./325 g) raspberry coulis, divided; 5¼ oz. (150 g) plain buttercream, at room temperature; 1 tsp (5 g) butter, melted and cooled; 3 egg whites (6½ tbsp/90 g); ⅛ Bourbon Madagascar vanilla bean, split lengthwise; 1 tbsp (10 g) AP flour; 1½ tsp (8 ml) raspberry brandy; 3½ oz. (100 g) pastry cream; ½ cup + 1 tsp (2 oz./55 g) hazelnut powder; 3½ tbsp (1½ oz./40 g) sugar; 1 cup minus 2 tbsp (4 oz./110 g) Confectioners’ sugar; ½ cup + 1 tsp (2 oz./55 g) almond powder

Gâteau de Colette

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 20

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Almond-hazelnut dacquoise

3 egg whites (6½ tbsp/90 g)
3½ tbsp

Europe
France
Vegetarian
Cake
Mediterranean

Method

Preheat the oven to 350°F (180°C/Gas Mark 4).
To prepare the almond-hazelnut dacquoise, whisk the egg whites on high speed until firm peaks form. Gradually whisk in the sugar when the whites start to thicken.
Combine the hazelnut powder, almo