Chocolate Cube Petit Gateau
Chocolate Cube Petit Gateau is a medium Korean recipe that serves 6. 250 calories per serving. Recipe by Hanbit Cho on YouTube.
Prep: 1 hr 12 min | Cook: 25 min | Total: 1 hr 57 min
Cost: $9.31 total, $1.55 per serving
Ingredients
- 150 g All-Purpose Flour (sifted)
- 30 g Unsweetened Cocoa Powder (for chocolate sab cookie base)
- 100 g Granulated Sugar (divided: 50 g for base, 50 g for jelly)
- 100 g Unsalted Butter (softened, cut into cubes)
- 1 large Egg (room temperature)
- 1 pinch Salt (enhances flavor)
- 150 g Dark Chocolate (70 % cocoa, chopped)
- 100 g Milk Chocolate (smooth, chopped)
- 60 ml Whole Milk (for ganache)
- 300 ml Heavy Cream (chilled, to be whipped)
- 4 tsp Gelatin Powder (divided: 2 tsp for jelly, 2 tsp for mousse; bloom in cold water first)
- 1 tsp Vanilla Extract (optional, adds depth to mousse)
- 200 g Fresh Strawberries (hulled, pureed)
- 50 g Fresh Raspberries (pureed with strawberries for extra flavor)
Instructions
Make Chocolate Sab Cookie Dough
In a mixing bowl combine flour, cocoa powder, sugar, and a pinch of salt. Add softened butter and rub in until the mixture resembles fine crumbs. Beat the egg and add it, mixing until a smooth dough forms.
Time: PT15M
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 5 minutes (or freeze for 5 minutes for a firmer texture).
Time: PT5M
Roll and Cut Squares
On a lightly floured surface roll the dough to about 3 mm thickness. Place a square cookie cutter on the dough, then cover with another perforated mat and press to cut uniform squares.
Time: PT5M
Bake the Cookie Base
Arrange the cut squares on a baking sheet and bake in a pre‑heated oven at 350°F (175°C) until firm and lightly browned, about 15 minutes.
Time: PT15M
Temperature: 350°F
Cool the Bases
Remove the baked squares from the oven and let them cool completely on a wire rack.
Time: PT10M
Prepare Strawberry‑Raspberry Puree
Blend fresh strawberries and raspberries together until smooth. Strain if desired for a glossy texture.
Time: PT10M
Make Strawberry Jelly
In a saucepan gently heat the puree, add 50 g sugar and the bloomed gelatin (2 tsp). Stir until the gelatin and sugar dissolve completely, then remove from heat.
Time: PT5M
Temperature: Medium heat
Set the Jelly
Pour the warm jelly into individual silicone molds (one per future cube) and place in the freezer until fully solid, about 30 minutes (active time 5 minutes).
Time: PT5M
Prepare Ganache for Mousse
Combine dark chocolate, milk chocolate, and whole milk in a heat‑proof beaker. Heat gently, stirring, until fully melted and the mixture reaches 40‑50°C.
Time: PT5M
Temperature: 40-50°C
Whip Heavy Cream
In a chilled bowl, whip the heavy cream with a whisk or hand mixer until stiff peaks form.
Time: PT5M
Combine Ganache, Gelatin, and Whipped Cream
Blend the warm ganache with a hand blender until smooth. Add the remaining bloomed gelatin (2 tsp) and mix until fully incorporated. Gently fold the whipped cream into the ganache mixture until uniform.
Time: PT7M
Pipe Mousse Over Jelly and Freeze
Transfer the mousse into a piping bag and pipe a layer over each frozen jelly square in the silicone mold, covering it completely. Freeze the assembled cubes until firm.
Time: PT5M
Assemble the Chocolate Cube
Place a cooled chocolate sab cookie square on a plate, top with the frozen mousse‑jelly cube, and dust lightly with cocoa powder for the velvet effect.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains dairy, Contains gelatin
Allergens: Eggs, Milk, Gluten, Gelatin
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake Flour
- Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa powder
- Instead of Granulated Sugar: Caster sugar
- Instead of Unsalted Butter: Margarine (for non‑dairy)
- Instead of Egg: Egg replacer
- Instead of Salt: Sea salt
- Instead of Dark Chocolate: Bittersweet chocolate
- Instead of Milk Chocolate: Semi‑sweet chocolate
- Instead of Whole Milk: Heavy cream (reduce)
- Instead of Heavy Cream: Whipping cream
- Instead of Gelatin Powder: Agar‑agar (vegetarian)
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Fresh Strawberries: Frozen strawberries (thawed)
- Instead of Fresh Raspberries: Frozen raspberries (thawed)
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Square Cookie Cutter
- Perforated Baking Mat
- Baking Sheet
- Oven
- Saucepan
- Hand Blender
- Piping Bag
- Silicone Mold (individual squares)
- Freezer
- Refrigerator
Critical Steps — Do Not Skip
- Ensuring the chocolate sab dough is well chilled before rolling.
- Baking the cookie base evenly using a second perforated mat.
- Fully dissolving gelatin without boiling the jelly mixture.
- Cooling the ganache to 40‑50°C before blending with whipped cream.
- Folding the whipped cream gently to retain mousse lightness.
Chef Tips from the Video
- Line the silicone molds with parchment paper for easier release.
- Chill the mixing bowl and whisk before whipping cream for maximum volume.
- Dust the finished cube with a fine sift of cocoa powder for a professional velvet finish.
Troubleshooting
Cookie base is too soft or crumbly.
Ensure the dough is well chilled before rolling and bake a little longer until firm.
Strawberry jelly does not set.
Confirm the gelatin was fully bloomed and dissolved; increase gelatin by ½ tsp if needed.
Mousse collapses after freezing.
Do not over‑mix the ganache; keep it at 40‑50°C before folding in whipped cream and freeze quickly.
Storage
Refrigerator: Store assembled cubes in an airtight container for up to 3 days.
Freezer: Unassembled components (base, jelly, mousse) can be frozen for up to 1 month.
Room temperature: Do not store at room temperature; chocolate may bloom and mousse will soften.
Make-Ahead Tips
- Prepare the chocolate sab cookie base a day ahead and store in an airtight container.
- Make the strawberry jelly and freeze; it can be kept frozen for up to 2 weeks.
- The mousse can be piped onto the jelly and frozen; assemble just before serving.
Frequently Asked Questions
What is the cultural significance and history of the Chocolate Cube (Pikato) in Korean pastry cuisine?
The Chocolate Cube, or "Pikato," is a modern Korean pastry creation that blends classic French tart‑shell techniques with Korean flavors like strawberry‑raspberry jelly. It reflects Korea’s growing interest in haute patisserie while keeping local fruit traditions alive.
What are the traditional regional variations of chocolate‑based layered desserts in Korean cuisine?
While traditional Korean desserts rarely use chocolate, contemporary chefs in Seoul and Busan have introduced chocolate‑filled rice cakes, mousse‑topped patbingsu, and layered chocolate‑fruit pastries like this cube, often swapping strawberries for Korean berries such as bokbunja.
How is the Chocolate Cube (Pikato) traditionally served in Korean pastry cafés?
It is usually presented on a small plate with a dusting of cocoa powder, sometimes accompanied by a drizzle of fruit coulis and a cup of Korean‑style espresso or tea, highlighting the contrast between rich chocolate and bright fruit.
What occasions or celebrations is the Chocolate Cube (Pikato) associated with in Korean culture?
Because of its elegant appearance, the Chocolate Cube is popular for birthdays, anniversaries, and upscale café brunches, especially during spring when strawberries are in season.
What authentic traditional ingredients are used in the Chocolate Cube (Pikato) versus acceptable substitutes?
Authentic ingredients include Korean‑grown strawberries, high‑quality dark and milk chocolate, and gelatin derived from pork. Substitutes can be frozen berries, European‑style chocolate, or agar‑agar for a vegetarian version.
What are the most common mistakes to avoid when making the Chocolate Cube (Pikato) at home?
Common errors include over‑mixing the dough, baking the base too short, not fully dissolving gelatin, and letting the ganache cool below 40 °C before folding in whipped cream, which can cause a grainy mousse.
Why does this Chocolate Cube (Pikato) recipe use gelatin instead of agar‑agar for the mousse and jelly?
Gelatin provides a smooth, melt‑in‑the‑mouth texture that is traditional in French‑style mousse and jelly. Agar‑agar sets firmer and can give a slightly grainy mouthfeel, which is not desired for this delicate dessert.
Can I make the Chocolate Cube (Pikato) ahead of time and how should I store each component?
Yes. Bake and store the cookie bases in an airtight container at room temperature, freeze the strawberry jelly in silicone molds, and keep the mousse frozen. Assemble the cube just before serving and keep it refrigerated for up to 3 days.
What texture and appearance should I look for when the Chocolate Cube (Pikato) is done?
The cookie base should be crisp and uniformly browned, the jelly should be firm and translucent, and the mousse should be smooth, glossy, and hold its shape when unmolded. A light dusting of cocoa powder gives the final velvet effect.
What does the YouTube channel Hanbit Cho specialize in?
The YouTube channel Hanbit Cho specializes in modern pastry and dessert techniques, often blending Korean flavors with classic French patisserie methods, and provides detailed step‑by‑step tutorials for home bakers.
How does the YouTube channel Hanbit Cho's approach to Korean pastry differ from other Korean cooking channels?
Hanbit Cho focuses on high‑precision pastry skills such as tempering chocolate, making ganache, and using gelatin, whereas many other Korean cooking channels emphasize traditional rice‑based desserts and street‑food sweets.
Last updated: September 6, 2026
