Beauty and the Beast: Red Rose Taverne – Grey Stuff Gateau recipe from Disneyland.
Disneyland debuted the new Red Rose Taverne a few weeks ago for the new live action movie, Beauty and the Beast, starring Emma Watson and Dan Stevens. The new restaurant overlay was expectedly a huge hit and I heard people waited in line for hours to try the grey stuff. I unfortunately haven’t had to chance to visit yet so I’ve decided to recreate the most popular item on the menu, Grey Stuff Gateau.
The Grey Stuff Gateau is composed of a red velvet cake and raspberry center with white chocolate Oreo cookie mousse pipped on the outside. This incredible dessert is served all on top a buttery and crispy shortbread on the bottom. I didn’t think this dessert was very impressive but it honestly is amazing. The light mousse on the outside compliments the sweet yet tart center and the shortbread adds a much needed crunch. It may seem like a lot of components but I highly suggest making it for you and any Beauty and the Beast fans in your life.
This will last 2-3 days in the refrigerator, covered. The shortbread on the bottom will soften a bit, however. The recipe for red velvet cake provided below is from NYT Cooking.
Beauty and the Beast: Red Rose Taverne – Grey Stuff Gateau recipe from Disneyland
Beauty and the Beast: Red Rose Taverne – Grey Stuff Gateau recipe from Disneyland
Beauty and the Beast: Red Rose Taverne - Grey Stuff Gateau
Ingredients
Shortbread Base
- 1 stick unsalted butter, room temp (4oz / 114g)
- 1/2 cup powdered sugar (2oz / 57g)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/4 cup all purpose flour (142g / 5oz)
Red Velvet Cake
- 1/4 cup unsalted butter, room temp (2oz / 55g)
- 3/4 cup granulated sugar (5oz / 150g)
- 1 1/2 tbsp cocoa powder (11g)
- 1 egg, whole room temperature
- 1/2 tsp vanilla extract
- 5 drops red gel food coloring
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/4 cup all purpose flour sifted
- 1/2 cup buttermilk
- 1/2 tbsp vinegar
Raspberry Center
- 1/4 cup raspberry jam
- 14 pieces fresh raspberry cleaned and dried
Grey Stuff
- 1 3/4 cup white chocolate chips
- 1/2 cup heavy cream (4oz / 113g)
- 1 egg yolk
- 1 tbsp granulated sugar (13g)
- 1 tsp powdered gelatin (4g)
- 1 1/2 cup heavy cream (10oz / 284g)
- 1/4 cup finely ground Oreo cookies
Garnish
- chocolate pearls as needed
- red heart shaped sprinkles as needed
Instructions
Shortbread
- Preheat the oven to 350F. Line a baking sheet with parchment of silpat and set aside.
- In a stand mixer with a paddle attachment, cream together the butter and sugar until well combined on medium speed, about 3 minutes. Add the vanilla and combine. Mix the salt with the flour and add it to the mixer on medium speed until it comes together as a ball of dough. Wrap with plastic wrap and refrigerate until firm.
- On a lightly floured surface, roll the dough out until it's about 1/8" thick. Punch out 3" wide circles with a cookie cutter and place the circles onto the prepare baking sheet. If the dough seems to be getting very soft, refrigerate for 15 minutes until it firms up again. Bake for 8 minutes until lightly golden brown. Cool on a cooling rack.
Red Velvet Cake
- Preheat the oven to 350F. Grease and lightly flour a 8"x8" square pan. Tap out any excess flour and set aside.
- In a stand mixer with a paddle attachment, cream together the butter and sugar until well combined, about 3 minutes. Add the egg and vanilla extract and mix until combined. Stir the cocoa powder with the gel food coloring and stir until combined. Add the mixture to the stand mixer and mix. Give the bowl a good scrape before continuing. Sift the salt, baking soda, and flour together and add the dries to the mixer on medium speed alternating with the buttermilk and vinegar.
- Pour the mixture into the prepared baking pan and baking for 25 minutes until the center springs back to the touch or a toothpick comes out clean when inserted. Set aside to cool.
Grey Stuff
- Heat the first amount of heavy cream in a saucepan over medium heat. In a separate bowl, mix the yolk and sugar together until combined. Once the cream starts to simmer, temper the yolks by slowly whisking the cream into the yolk mixture. Return the mixture back to the saucepan over medium heat. Stir constantly to prevent the bottom from burning. Bring the mixture to 160F. Once it reaches that temperature, add the hot mixture to the white chocolate.
- In a separate bowl, bloom the gelatin in 2 tbsp of water. Set aside for 5 minutes. Place the white chocolate mixture over a double boiler over medium heat. Stir until all the chocolate has melted. Add the ground cookie crumbs and mix until it has dissolved, about 2 minutes. Remove the bowl from the heat and stir in the bloomed gelatin. Set aside.
- In a stand mixer with a whisk attachment, whisk the last amount of heavy cream on medium speed until it reaches medium to stiff peaks. Mix 1/3 of the cream into the white chocolate. Once incorporated, fold in the rest of the cream. Cover with plastic wrap and let it sit in room temperature for 30 minutes.
Assembly
- With a 1 3/4" in diameter round cookie cutter, punch out circles from the red velvet cake. With a another round cookie cutter (1" in diameter), punch out the center of each piece of red velvet cake. Only go 3/4 of the way down. Twist to detach the center piece of cake from the rest. Repeat this with the rest of the pieces.
- Fill the centers of each piece of cake with 1 tsp of raspberry jam and 1 fresh raspberry. Fill a pipping bag fitted with medium star pipping tip with the grey stuff mousse. (At this point, the mousse should be holding it's shape very well when stirred. If not, place it into the refrigerator for 15 minutes).
- Take one shortbread cookie and pipe a small dollop of mousse onto the center. Place the cake on top. Position the cake low enough to where you are standing above it because I found that this was the easiest way to pipe around it.
- Starting at the base, pipe around the cake until you reach the top, making sure the center is completely covered. Garnish with chocolate pearls and/or red heart sprinkles.
Notes
- If you find that the mousse isn't holding it's shape very well, refrigerate the mousse for 15 minutes or more. This speeds the process up and it will cover the center perfectly.
Looks so delicious, and so fun!
Thank you, Bethany!
This is so clever and fun! Apparently I’m not hip at all lol, my kids are ‘too old’ (almost fifteen-year-old daughter, who thinks she’s in her twenties half the time) and ‘too young ‘ (my three-year-old toddler who can’t sit still to really watch an entire movie).
Somehow I still found your clever television/movie meal features and I adore them! I’m curious if you have any plans for the Walking Dead? They just officially released a cookbook from the show, ‘Karen’s beet & chestnut cookies…
Regardless, you’ve got a new fan in me ???????
Thank you so much, Sharon! I’m so happy you’re enjoying my work. I have two nephews (5 and 2) around all the time and while I enjoy their company so much, it’s very difficult to watch anything with them. So, movies and tv shows have now become something that only happens late at night when they’ve gone home!
I have done a few Walking Dead recipes (Spencer’s beef jerky stroganoff being one of my favorites). Thank you for telling me about the official cookbook! I’m shocked I haven’t heard about it but I’m so excited to get a look through.
This recipe is much better, and much more accurate than the one that Disney Parks released! We love to make it for special occasions!! Thank you!
Actually, when I went to Disneyland, I tasted pomegranate seeds in the red velvet cupcake. But it’s nice to have your own spin on recipes you love!