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Home / Pistachio Chocolate Verrine

Pistachio Chocolate Verrine

Pistachio Chocolate Verrine

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Pistachio Cremeaux
  • Chocolate Sponge Cake
  • Final Assembly

Pistachio Cremeaux

100g (3.5oz)
250g (8.8oz)
250g (8.8oz)
80g (2.8oz)

Method of Preparation

  1. Whisk together all ingredients.
  2. Set aside for assembly.

Chocolate Sponge Cake

500g (17.6oz)
250g (8.8oz)
5 each

Method of Preparation

  1. In mixer with the paddle attachment, cream butter.
  2. 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.
  3. Incorporate remaining dry ingredients until mixture comes together.
  4. Spread evenly onto a Silpat® covered half sheet pan.
  5. Bake at 375°F for about 7 to 8 minutes.

Final Assembly

as needed
as needed

Method of Preparation

  1. Cut small dice of some of the Chocolate Sponge. Place into the bottom of the glasses.
  2. Use a ring cutter to cut circles out of remaining sponge. The circles should be the same diameter as the inside of the glass.
  3. Pipe a layer of Pistachio Cremeaux on top of the diced sponge.
  4. Place the circle of sponge on top of the Pistachio Cremeaux, and top with a layer of .
  5. Pipe another layer of Pistachio Cremeaux and allow to set in the cooler or freezer.
  6. To finish, glaze the top of the verrine with .
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Have Questions?

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