In a Glass Zephyr Verrine

In a Glass Zephyr Verrine


Nutmeg Cream

Used products: Nutmeg Cream

Preparation: Nutmeg 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

Used products: Pate à Choux-chocolate

  • 125 g
  • 100 g
  • 125 g
  • 5 g
  • 5 g
  • 115 g
    All purpose flour
  • 20 g
    cocoa powder Van Houten full bodied 22 / 24% brown
  • 10 g
    cocoa paste
  • 200 g
    whole eggs

Preparation: Pate à Choux-chocolate

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

Used products: Pate à Choux -craquelin

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

Preparation: Pate à Choux -craquelin

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

Used products: Rose Syrup Jelly

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

Preparation: Rose Syrup Jelly

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

Used products: Cinnamon Duja

Preparation: Cinnamon Duja

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.