Original creation by
Stéphane GLACIER
MOF Pastry
ALEXANDRA VERRINE
Chef :
Brand
Quantity :
Recipe for around 12 verrines
1. CRUMBLE
Ingredients
150 g butter
90 g sugar
180 g flour
Step
Cream butter. Add the sugar, then the flour. Mix until obtaining
a crumble. Bake to 180°C for 15 minutes. Leave to cool.
2. CHOCOLATE CREAM
Ingredients
300 g milk
200 g cream 35% fat content
80 g egg yolks
80 g sugar
200 g couverture 64%
80 g milk couverture 38%
Step
Bring the milk and the cream to the boil. Pour onto the egg
yolks beaten with the sugar and cook together to 85°C. Pour
onto the couvertures and mix. Leave to cool.
3. ST-RÉMY® CREAM
Ingredients
500 g whipped cream
100 g pastry cream
35 g St-Rémy® brandy 60%
Step
Cream pastry cream. Add the St-Rémy® brandy, then the
whipped cream.
4. ASSEMBLY
Ingredients
No ingredients.
Step
Mix the cool crumble with 30 of cocoa butter and 30 g of
milk chocolate melted together. Leave to cool. Insert 1 cm
of crumble into each verrine. Fill halfway with the chocolate
cream. Fill the verrines completely with the St-Rémy®
cream. Complete filling with crumble. Sprinkle with icing sugar.
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