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Home / Chocolate-Hazelnut Verrine
Chocolate-Hazelnut Verrine
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate
Recipe Created By: PreGel Professional Training Center
Difficulty: Intermediate
- Components Of Recipe
- Brownie
- Hazelnut Mousse
- Method of Assembly
Brownie
| 3 each (0.1oz) | |
| 150g (5.3oz) | |
| 300g (10.6oz) |
Method of Preparation
- In mixer with the paddle attachment, cream butter.
- Incorporate eggs one at a time; scrape sides of the bowl in between incorporations; add some of the dry ingredients in between incorporation of eggs to prevent mixture from breaking.
- Incorporate remaining dry ingredients until mixture comes together.
- Pipe into buttered molds.
- Bake at 177°C/350°F for 10-15 minutes or until done.
- Place the cake in the freezer until firm.
- Cut into small cubes and reserve.
Hazelnut Mousse
| 750g (26.5oz) | |
| 200g (7.1oz) | |
| 150g (5.3oz) | |
| 77g (2.7oz) |
* can be replaced with
Method of Preparation
- Add the heavy cream, water and PreGel Soffiopan®-Neutro (Neutral Mousse Base) and PreGel Hazelnut Piemonte Traditional Paste in a mixing bowl with the whip attachment.
- Whip to the desired consistency.
- Pipe into the desired container and refrigerate to set the mousse.
Method of Assembly
| As needed |
Method of Preparation
- Once the Hazelnut Semifreddo Mousse is in the container, scoop a small amount of the PreGel Krocco Milk Arabeschi® (Chocolate Cereal Crunch) onto the mousse.
- Place a few pieces of the Brownie on top and garnish with PreGel Chocolate Accents.
Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027 Tel: 704.707.0300 Fax: 704.707.0301 Toll-Free: 866.977.3435
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