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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.