In a Glass Zephyr Verrine

Recipe

Created by
  • Philippe Marand - EEMEA Manager Chocolate Academy™ centres
  • Pradeep Khullar - Executive Chef Mint Leaf of London in Dubai

Nutmeg Cream

Ingredients Preparation
  • 165g
    cream
  • 12g
    nutmeg grated fresh
  • 6g
    lemon zest
  • 6g
    Gelatin powder (fish)
  • 32g
    water
  • 165g
    Zéphyr™
  • 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

Ingredients Preparation
  • 125g
    milk
  • 100g
    butter
  • 125g
    water
  • 5g
    salt
  • 5g
    Sugar
  • 115g
    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

Ingredients Preparation
  • 100g
    Dry butter 82%
  • 100g
    brown sugar
  • 80g
    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

Ingredients Preparation
  • 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

Ingredients Preparation
  • 203g
    hazelnut skinned
  • 12g
    cinnamon stick
  • 24g
    icing sugar
  • 13g
    dry butter 84%
  • 130g
    Zéphyr™

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. 

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