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 CHW-N34ZEPH 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.

ingredients

preparation

165g

cream
12g

nutmeg grated fresh
6g

lemon zest
6g

Gelatin powder (fish)
32g

water
165g

CHW-N34ZEPH
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 CHW-N34ZEPH	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.