Original creation by
Jean-Michel PERRUCHON,
Meilleur Ouvrier de France Pâtissier
Ecole Bellouet Conseil,
Paris, France
CCC dessert glass
Chef :
Brand
Jobs :
Quantity :
Recipe for approximately 12 glasses of 16 cl
chocolate, coffee, and cognac verrine recipe
1. BANANA COMPOTE
Ingredients
200 g banana puree
30 g passion-fruit puree
130 g freshly mixed bananas
50 g inverted sugar
50 g castor sugar
Step
Mix the freshly mixed bananas with the purees, adding the
inverted sugar and the castor sugar. Boil for 1 minute and set
aside for the assembly.
2. ALMOND CRUMBLE
Ingredients
60 g castor sugar
60 g ground almonds
60 g flour
60 g butter
Milk chocolate crumble:
200 g broken cooked and cooled crumble
50 g 36% milk couverture chocolate
Step
Mix all ingredients together using the K-beater/paddle until
a crumble texture is formed. Distribute the crumble onto a
cooking silicon mat and cook in a fan forced oven at 170°C for
approximately 12 minutes.
Cool the cooked crumble and break apart into pieces, adding
to the milk chocolate which has been melted to 34°C. Mix
all ingredients together and set aside for the assembly.
Approximately 20 g of crumble for each glass.
3. COFFEE AND COGNAC JELLY
Ingredients
150 g water
30 g castor sugar
90 g glucose
8 g coffee beans
50 g gelatin mass**
25 g Rémy Martin® cognac 50%
1 g coffee extract
Step
Boil together the water, sugar and glucose ; adding the crushed
coffee beans and allow to infuse for 10 minutes. Pass all
ingredients through a fine sieve and add the cognac, the melted
gelatin mass and the coffee extract. Approximately 20 g per
glass.
4. COFFEE AND COGNAC CREAM
Ingredients
200 g milk
100 g cream
10 g coffee beans
30 g castor sugar
80 g egg yolks
45 g gelatin mass**
30 g Rémy Martin® cognac 50%
240 g whipped cream
40 g soaked raisins in Rémy Martin® cognac
Step
The day before, prepare a cold infusion of the cream, milk and
crushed coffee beans. The next day pass all ingredients through
a fine sieve and then make a crème anglaise cooked to 85°C
with the cream/milk and coffee mix, the sugar and the egg yolks.
Cool down quickly the anglaise to 5°C. Add the melted gelatin
mass, then at 25°C incorporate the cognac, soaked raisins and
whipped cream. Set aside for the assembly. Approximately 60 g
of coffee/cognac cream per glass.
5. DECORATION CRUMBLE
Ingredients
30 g cassonade
30 g castor sugar
60 g ground almonds
60 g flour
60 g butter
30 g chopped almonds
30 g chopped hazelnuts
30 g chopped walnuts
20 g chopped pistachios
Step
Mix all ingredients together using the K-beater/paddle until a
crumble texture is formed. Distribute the crumble onto a silicon
mat and cook in a fan forced oven at 170°C for approximately
12 minutes.
6. ASSEMBLY AND DECORATION
Ingredients
No ingredients.
Step
Using a piping bag, fill each glass with approximately 30 g of
banana compote and allow to set in the refrigerator. Next,
distribute 30 g of crumble into each glass and cover with 30
g of coffee/cognac cream allowing to set once more in the
refrigerator. Pour over the coffee/cognac cream, approximately
20 g of coffee/cognac jelly and once more allow to set in the
refrigerator. Pipe again 30 g of coffee/cognac cream and finish
with the decoration crumble.
NOTES
Ingredients
No ingredients.
Step
* CCC : Chocolate, Coffee, Cognac
** Gelatine mass: For every 100g of 200 bloom gelatine powder, use six
times as much water (600g) to create 700g of gelatine mass. The simplest
method is to weigh out quantities of the prepared gelatine mass and
melt it in the microwave. Once prepared, store in the refrigerator and
use within 5 days.
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