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Home / Pistachio Chocolate Verrine
Pistachio Chocolate Verrine
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate
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
- Whisk together all ingredients.
- Set aside for assembly.
Chocolate Sponge Cake
| 500g (17.6oz) | |
| 250g (8.8oz) | |
| 5 each |
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.
- Spread evenly onto a Silpat® covered half sheet pan.
- Bake at 375°F for about 7 to 8 minutes.
Final Assembly
| as needed | |
| as needed |
Method of Preparation
- Cut small dice of some of the Chocolate Sponge. Place into the bottom of the glasses.
- Use a ring cutter to cut circles out of remaining sponge. The circles should be the same diameter as the inside of the glass.
- Pipe a layer of Pistachio Cremeaux on top of the diced sponge.
- Place the circle of sponge on top of the Pistachio Cremeaux, and top with a layer of .
- Pipe another layer of Pistachio Cremeaux and allow to set in the cooler or freezer.
- To finish, glaze the top of the verrine with .
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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