Petit-Gateau cakes

Ingredients:

Chocolate Mint Mojito

• Chocolate genoise, recipe below
• 1 cup brown sugar
• 0.5 cups of water
• 12 fresh mint leaves
• 0.5 tsp coriander seeds, crushed
• 0.5 tsp crushed cardamom seeds
• 1/4 cup rum
• 2 tsp freshly squeezed lime juice
• 1 cup chocolate ganache, recipe below
• 12 chocolate chip cookies, recipe below
• 2 sheets of gelatin (1 teaspoon of powdered gelatin)

Mint Bavarian Mousse

• 1 cup mint creme anglaise, recipe below
• 3 sheets of gelatin (1.5 tsp powdered gelatin)
• 2 cups heavy whipping cream

Chocolate Genoise

• 8 eggs
• 310 g of sugar
• 1 tbsp melted butter
• 90 g of confectionery flour
• 55 g cocoa powder

Ganache

• 15 g of glucose
• 15 g cocoa powder
• 120 ml cream
• 30 g dark chocolate, chopped
• 30 g milk chocolate, chopped

Chocolate chip cookies

• 200 g butter
• 200 g of sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 egg yolk
• 220 g of confectionery flour
• 0.5 tsp salt
• 55 g cocoa powder

Peppermint English Cream

• 120 ml of milk
• 120 ml cream
• Half a vanilla pod
• 2 tablespoons crushed mint leaves
• 3 egg yolks
• 45 g of sugar

Preparation:

1. Chocolate Mint MojitoUsing 12 rings, cut 8cm (3.25in) circles from the chocolate sponge cake and place them in the bottom of each pan. Place the brown sugar, water, mint, and spices in a medium saucepan and bring to a boil. Let the mixture steep overnight. Strain and add the rum and lime juice. Set aside half the syrup for the glaze. Spread a small amount of syrup on each sponge circle. Spoon 1 tablespoon of chocolate ganache onto each cake and press a round chocolate cookie on top. Fill the pans with the mint Bavarian mousse.
2. Mint Bavarian MousseSoak the gelatin sheets in water for 5 minutes, then squeeze out the excess water and microwave for 1 minute, or until the gelatin is completely dissolved. Stir in a spoonful of crème anglaise, then fold in the remaining crème anglaise. Fold in the whipped cream. Fill the cake rings with the mousse and refrigerate until completely set, about 2 hours.
3. To finish assembling the cakes, melt 2 sheets of gelatin and add them to the reserved syrup. Spoon the mixture onto each cake and garnish with chocolate shavings or a chocolate chip.
4. Preheat oven to 175°C.
5. Chocolate GenoiseCombine the eggs and sugar in a bowl. Place the bowl over a pan of simmering water and whisk until the sugar is completely dissolved. Transfer the warm eggs to the bowl of a stand mixer and beat on high speed until the mixture forms a ribbon. Fold the butter and sifted dry ingredients into the beaten eggs. Pour into a greased, parchment-lined half-sheet pan and bake for 15-20 minutes. Cool the cake completely.
6. GanacheCombine the glucose and cocoa powder in a saucepan and stir over low heat until smooth. Gradually add the cream, stirring until it comes to a boil. Pour the mixture over the chopped chocolate. Stir until smooth. Let cool.
   
   Chocolate chip cookiesCream the butter and sugar together. Add the vanilla and eggs. Then add the flour, salt, and cocoa powder and mix until smooth. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
7. Preheat oven to 175°C. Roll out the dough and cut out the desired shapes. Bake for 10-12 minutes. Cool.
8. Peppermint English CreamCombine the milk, cream, vanilla, and mint in a saucepan over medium heat and bring to a boil. Stir in the yolks and sugar before the liquid reaches a boil.
   
   Temper the yolks by gradually pouring in the hot milk mixture, and return the pan to the stove. Cook the cream until it thickens and coats the back of a spoon. Strain and cool completely.