Coffee Caramel Verrine
Pastry
Plated Desserts
Ingredients
Chocolate Crumble
100
g
butter
100
g
granulated sugar
30
g
PreGel Five Star Chef Cacao Togo (Cocoa Powder) – 70148
100
g
almond flour
1.5
g
salt
Coffee Creme Brulee
150
g
PreGel Five Star Chef Pronto Crème Brûlée (Instant Crème Brûlée Custard) – 312028
250
g
milk
250
g
cream
30
g
PreGel Five Star Chef Pannacrema Coffee – 53676
Caramel Mousse
500
g
heavy cream
50
g
PreGel Caramelllatte Traditional Paste – Caramel & Milk – 27406
100
g
milk
50
g
PreGel Five Star Chef Fiordica Gel Evolution – 61124
Instructions
Chocolate Crumble
Place all ingredients in a 5qt mixer with a paddle and mix at a low speed slowly building to medium speed make sure not to over mix.
Finish mixing by hand creating a smooth dough.
Place in the refrigerator until firm.
Using a cheese crated crumble the dough and place on the bottom a fluted tart mold about ½ way up.
Bake in convection oven at 325°F/163°C.
Coffee Creme Brulee
Whisk together all ingredients.
Pour into ramekins and allow to set.
Sprinkle granulated sugar on top of the crème brulee and caramelize with a torch; serve immediately.
Caramel Mousse
Mix together milk and PreGel Five Star Chef Pastry Gelatin Base – 311008.
Add cream and PreGel Caramelllatte Traditional Paste (Caramel & Milk) – 27406
Whip to medium peaks.
Use immediately as needed.