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Home / Upscale Tiramisu Verrine

Upscale Tiramisu Verrine

Upscale Tiramisu Verrine

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Chocolate Crumble
  • Apple and Pear Gelee
  • Tiramisu Cream

Chocolate Crumble

100g (3.5oz)
100g (3.5oz)
70g (2.5oz)
30g (1.1oz)
100g (3.5oz)
1.5g (0.5oz)

Method of Preparation

  1. Place all ingredients in a 5qt mixer with a paddle and mix at a low speed slowly building to medium speed make sure not to over mix.
  2. Finish mixing by hand creating a smooth dough.
  3. Place in the refrigerator until firm.
  4. Using a cheese crated crumble the dough and place on the bottom a fluted tart mold about ½ way up.
  5. Bake in convection oven at 325°F/163°C.

Apple and Pear Gelee

500g (17.6oz)
100g (3.5oz)
60g (2.1oz)
95g (3.4oz)

Method of Preparation

  1. Combine all ingredients and bring to the boil.
  2. Remove from the heat and cool slightly.
  3. Portion into desired cups or molds and chill completely.
  4. Use as needed.

Tiramisu Cream

270g (9.5oz)
250g (8.8oz)
750g (26.5oz)

Method of Preparation

  1. Whip together all ingredients in a mixer on medium-high speed to obtain a fluffy, aerated mixture.
  2. Pipe into desired molds, cake rings, or cups and refrigerate.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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