In a Glass Zephyr Verrine

Used Cacao Barry products
Pâte à choux based desserts

In a Glass Zephyr Verrine

Created by
  • Philippe Marand
    Cacao Barry® chef & CHOCOLATE ACADEMY™ centres Manager EEMEA
  • Pradeep Khullar
    Executive Chef Mint Leaf of London in Dubai
Level
level 2
Used Cacao Barry products
Recipe components

Nutmeg Cream

IngredientsPreparation
  • 165g
    cream
  • 12g
    nutmeg grated fresh
  • 6g
    lemon zest
  • 6g
    Gelatin powder (fish)
  • 32g
    water
  • 355g
    cream

Infuse the grated nutmeg in cream.Mix the gelatine with water.
Bring cream to boil with zest. Strain and pour on to zephyr™ white chocolate.
Add the gelatine mix and add the 2nd part cream. Keep overnight and use during assembly.

 

Pate à Choux-chocolate

IngredientsPreparation
  • 125g
    milk
  • 100g
    butter
  • 125g
    water
  • 5g
    salt
  • 5g
    Sugar
  • 115g
    Flour T55 (All purpose flour)
  • 20g
    cocoa powder Van Houten full bodied 22 / 24% brown
  • 10g
    cocoa paste
  • 200g
    whole eggs

Bring to boil milk, butter, water, salt & sugar.
And dry ingredients and mix well to form a papande.
Add eggs in the machine at 50d.
Pipe at 30°C - 35°C.

Pate à Choux -craquelin

IngredientsPreparation
  • 100g
    Dry butter 82%
  • 100g
    brown sugar
  • 80g
    Flour T55 (All purpose flour)
  • 30g
    almond flour
  • 10g
    cocoa powder Van Houten full bodied 22 / 24% brown

Mix all the ingredients together with cold butter.
Sheet the craquelin to 2mm thickness and cut to size of the choux to top before baking.

Rose Syrup Jelly

IngredientsPreparation
  • 80g
    lime puree
  • 80g
    strawberry puree
  • 80g
    rose syrup
  • 20g
    sugar
  • 6g
    NH pectin

Mix the liquid all together, add the sugar and the pectin NH when cold, cook to 101°C and poor on Silpat. 
Allow to cook.
The cut with a 5cm round cutter and pipe the nutmeg cream on it and wrap the cream with jelly.
Add 3 per glass.

Cinnamon Duja

IngredientsPreparation
  • 203g
    hazelnut skinned
  • 12g
    cinnamon stick
  • 24g
    icing sugar
  • 13g
    dry butter 84%

Roast the hazelntu skinned at 150C for 20 mins. 
Let it cool down then in the robot coupe blend with the icing sugar to have a nice duja paste.
Add the melted Zephyr white chocolate, butter.
Fill the Choux with the mix.