Chocolate-Kalamansi Petite Gateaux by Dee Steffen Chinn | Pastry Arts

Ingredients

• 236 g hot water
• 113 g unsalted butter, cubed
• 200 g granulated sugar
• 210 g gluten free all-purpose flour
• 100 g dark cocoa powder
• 14 g baking soda
• 59 g baking powder
• 2 whole eggs
• 2 egg yolks
• 242 g buttermilk
• 150 g granulated sugar
• 240 g heavy cream, warmed
• 59 g kalamansi puree
• 2 g unsalted butter, soft
• 8 g salt
• 960 g heavy cream
• 328 g Kalamansi Caramel, cooled
• 232 g blackberry puree
• 60 g simple syrup
• 35 g Ultratex 3
• 327 g Blackberry Gel
• 15 g gelatin sheets
• 450 g Guittard 72% bittersweet chocolate
• 177 g water, boiling
• 108 g egg yolks
• 75 g granulated sugar
• 60 g water
• 20 g corn syrup
• 1440 g heavy cream, whipped to medium-stiff peaks
• 100 g water
• 200 g kalamansi puree
• 600 g granulated sugar
• 400 g sweetened condensed milk
• 700 g Guittard 31% white chocolate
• 1 Tbs vanilla extract
• 30 g gelatin sheets, bloomed
• Tangerine lace
• Crispy chocolate pearls
• Fresh blackberries, sliced