Verrine Syracuse

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Ingredients

Chocolate Mousse

  • 150 gr. whole milk
  • 75 gr. cream
  • 180 gr. egg yolks
  • 113 gr. sugar
  • 150 gr. egg whites
  • 338 gr. extra-bitter guayaquil dark chocolate couverture, 64%
  • 600 gr. whipped cream

Chocolate Sponge

  • 875 gr. egg whites
  • 14 gr. PreGel Five Star Chef Albumissimo (Egg White Base)
  • 438 gr. sugar #1
  • 11 gr. salt
  • 700 gr. egg yolks
  • 350 gr. whole eggs
  • 175 gr. inverted sugar
  • 175 gr. sugar #2
  • 350 gr. cake flour
  • 175 gr. PreGel Cacao Togo (Cocoa Powder)
  • 175 gr. butter, melted
  • 175 gr. dark couverture, 70%

Pastry Cream

  • 1500 gr. milk
  • 450 gr. cream
  • 25 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla)
  • 163 gr. pastry cream stabilizer (recipe below)
  • 300 gr. egg yolks
  • 150 gr. sugar
  • 125 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process)

Pastry Cream Stabilizer

  • 179 gr. sugar
  • 9 gr. carrageenan
  • 6 gr. locust bean gum
  • 6 gr. monosterate

Pistachio Cream

  • 281 gr. pastry cream (recipe above)
  • 94 gr. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio)
  • 31 gr. PreGel Crema Pistachio Traditional Paste (Pistachio & Almond)
  • 219 gr. whipped cream

Pistachio Crusty

  • 75 gr. milk couverture, 38.2%
  • 150 gr. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio)
  • 150 gr. paillete feuilletine

Method

Chocolate Mousse

  1. Combine milk and cream.
  2. Bring to a boil.
  3. Temper into the egg yolks, and then cool the mixture on an ice bath.
  4. Melt couverture to 55 ˚C.
  5. Stir into yolk mixture.
  6. Use immediately to fold into mixtures below.
  7. Combine sugar and egg whites; whip to medium peaks.
  8. Fold ganache mixture into whipped cream.
  9. Pour into meringue and fold together.
  10. Place in piping bag and set aside for assembly.

Chocolate Sponge

  1. Make a meringue with the egg whites, PreGel Five Star Chef Albumissimo (Egg White Base), sugar #1 and salt.
  2. In a separate mixer, combine egg yolks, whole eggs, invert sugar, and sugar #2.
  3. Whip to ribbon stage.
  4. Sift together cake flour and PreGel Cacao Togo (Cocoa Powder).
  5. Melt butter and couverture; keep warm until ready to use.
  6. Fold flour mixture into whipped yolk mixer.
  7. Then add the melted chocolate mixture.
  8. Then fold in the meringue in two stages.
  9. Mix well.
  10. Pour into a full sheet pan frame and bake in a deck oven at 180 ˚C.
  11. Cut into desired size pieces for verrines.

Pastry Cream

  1. Combine egg yolks, sugar, and PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process).
  2. Set aside.
  3. Combine milk, cream, PreGel Vanilla Velvet Traditional Paste (American Vanilla) and pastry cream stabilizer, and bring to a boil.
  4. Temper into egg yolk mixture.
  5. Return mixture to the pot and carefully bring to boil to cook starch.
  6. Remove from heat, pour into sheet pan and cover with plastic wrap.
  7. Store refrigerated for later use.

Pastry Cream Stabilizer

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

Pistachio Cream

  1. Whisk together pastry cream, PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio) and PreGel Crema Pistachio
  2. Traditional Paste (Pistachio & Almond).
  3. Fold into whipped cream.
  4. Place in piping bag and set aside for assembly.

Pistachio Crusty

  1. Melt couverture; combine with PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio).
  2. Mix in Feuilletine.
  3. Set aside for assembly.

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.
Source: http://www.pregelrecipes.com/