Coffee Mascarpone Verrine
Pastry
Plated Desserts
Ingredients
Coffee Cremeaux
275
g
heavy cream
150
g
PreGel Five Star Chef Pronto Crème Caramel (Flan) – 312108
150
g
PreGel Five Star Chef Pannacrema Coffee – 53676
225
g
milk
0.5
g
finely ground coffee
Chocolate Crumble
100
g
unsalted butter
100
g
sugar
70
g
PreGel Five Star Chef Frollis – Shortcrust Dough Base – 44524
30
g
PreGel Five Star Chef Cacao Togo (Cocoa Powder) – 70148
100
g
almond flour
1.5
g
salt
Mascarpone Whipped Cream
50
g
PreGel Mascarpone 30 Powdered Flavor – Italian Cream Cheese – 307028
100
g
powdered sugar
1000
g
heavy cream
Final Assembly
as needed
PreGel smART Glaze Caramel – 96702
Instructions
Coffee Cremeaux
Warm milk to 40°C/140°F.
Add PreGel 5-Star Chef Pastry Select™ Pronto Crème Caramel (Flan) – 83314 and burr mix.
Add cream, ground coffee and PreGel Five Star Chef Pannacrema Coffee and burr mix.
Pour into desired glass or mold and place in the refrigerator to set completely.
Chocolate Crumble
Combine dry ingredients in a mixer with a paddle attachment until a dough forms.
Refrigerate the dough until firm.
Crumble mixture by hand into small pieces onto a silpat lined baking sheet.
Bake in the oven at 176°C/350°F until done.
Remove from the oven and allow it to cool slightly; toss gently in Mycryo.
Mascarpone Whipped Cream
Mix together the powdered sugar, heavy cream and PreGel Mascarpone 30 Powdered Flavor (Italian Cream Cheese) – 307028 until free of lumps.
Continue to whip to medium to stiff peaks.
Pipe as desired.
Final Assembly
Place Chocolate Crumble on top of Coffee Cremeaux in glass.
Pipe the Mascarpone Whipped Cream on top of the Chocolate Crumble.
Pipe a small amount of PreGel Evolution Glaze – Caramel – 49532 on top of the whipped cream.
Garnish as desired with chocolate décor and more crumble.