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Home / Verrine Syracuse

Verrine Syracuse

Verrine Syracuse

Rating:

Recipe Created By:
Olivier Bajard
Difficulty:
Advanced

  • Components Of Recipe
  • Chocolate Mousse
  • Chocolate Sponge
  • Pastry Cream
  • Pastry Cream Stabilizer
  • Pistachio Cream
  • Pistachio Crusty
  • Final Assembly

Chocolate Mousse

150g (5.3oz)
75g (2.6oz)
180g (6.3oz)
113g (4.0oz)
150g (5.3oz)
338g (11.9oz)
600g (21.2oz)

Method of Preparation

  1. Combine milk and cream; bring to a boil; temper into the egg yolks, and then cool the mixture on an ice bath.
  2. Melt couverture to 55˚C/131˚F; stir into yolk mixture; use immediately to fold into mixtures below.
  3. Combine sugar and egg whites; whip to medium peaks.
  4. Fold ganache mixture into whipped cream; pour into meringue and fold together.
  5. Place in piping bag and set aside for assembly.

Chocolate Sponge

875g (30.9oz)
14g (0.5oz)
438g (15.5oz)
11g (0.4oz)
700g (24.7oz)
350g (12.3oz)
175g (6.2oz)
175g (6.2oz)
350g (12.3oz)
175g (6.2oz)
175g (6.2oz)
175g (6.2oz)

Method of Preparation

  1. Make a meringue with the egg whites, , sugar #1 and salt.
  2. In a separate mixer, combine egg yolks, whole eggs, invert sugar, and sugar #2; whip to ribbon stage.
  3. Sift together cake flour and .
  4. Melt butter and couverture; keep warm until ready to use.
  5. Fold flour mixture into whipped yolk mixer; then add the melted chocolate mixture; then fold in the meringue in two stages; mix well.
  6. Pour into a full sheet pan frame and bake in a deck oven at 180˚C/356˚F.
  7. Cut into desired size pieces for verrines.

Pastry Cream

1500g (52.9oz)
450g (15.9oz)
25g (0.9oz)
163g (5.7oz)
300g (10.6oz)
150g (5.3oz)
125g (4.4oz)

Method of Preparation

  1. Combine egg yolks, sugar, and ; set aside.
  2. Combine milk, cream, and pastry cream stabilizer, and bring to a boil; temper into egg yolk mixture.
  3. Return mixture to the pot and carefully bring to boil to cook starch.
  4. Remove from heat, pour into sheet pan and cover with plastic wrap.
  5. Store refrigerated for later use.

Pastry Cream Stabilizer

179g (6.3oz)
9g (0.3oz)
6g (0.2oz)
6g (0.2oz)

Method of Preparation

  1. Combine all ingredients together; use as needed in pastry cream.

Pistachio Cream

281g (9.9oz)
94g (3.3oz)
31g (1.1oz)
219g (7.7oz)

* can be replaced with

Method of Preparation

  1. Whisk together pastry cream, and .
  2. Fold into whipped cream.
  3. Place in piping bag and set aside for assembly.

Pistachio Crusty

75g (2.6oz)
150g (5.3oz)
150g (5.3oz)

* can be replaced with

Method of Preparation

  1. Melt couverture; combine with .
  2. Mix in Feuilletine.
  3. Set aside for assembly.

Final Assembly

  1. Spoon 10 grams of Pistachio Crusty into bottom of verrine cup.
  2. Pipe 15 grams of Chocolate Mousse into verrine cup.
  3. Add layer of Chocolate Sponge.
  4. Pipe 20 grams of Pistachio Cream into verrine cup.
  5. Add layer of Chocolate Sponge.
  6. Top with 15 grams of Chocolate Mousse.
  7. Garnish with crushed pistachios.
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Have Questions?

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