Original creation by
Stephan Destrooper,
Boulangerie Pâtisserie Stephan Destrooper,
Sint-Idesbald, Belgium
VERRINE: NO ALLERGIE
Chef :
Brand
Quantity :
Recipe for 20 or 30 verrines
1. CHOCOLATE SPONGE
Ingredients
150 g buckwheat flour
40 g coconut fat
2 g soya lecithin
3 g vanilla
100 g chickpea juice
80 g apple and pear pieces
100 g sugar substitute (Ellphi)
100 g almond milk
3 g baking powder
Step
Mix buckwheat flour with vanilla, baking powder, sugar substitute
and lecithin. Add almond milk and chickpea juice. Mix to obtain
a liquid thick paste. Incorporate the melted coconut fat, then the
apple and pear pieces. Pour on a Flexipan® or in a mold and bake
for 15-20 minutes to 180°C. Let cool and cut into 1cm cubes. Store
in a closed packing in the freezer
2. VEGAN VANILLA CREAM
Ingredients
1 L almond milk
90 g sugar substitute (Ellphi)
350 g coconut fat
10 g vanilla
1 g salt
80 g Cointreau® 60%
5 g sorbet stabilisazer
Step
Boil the ingredients, except the Cointreau®. Mix for 10 minutes to
obtain a smooth paste, then add the Cointreau®. Store in fridge
overnight. Before using, whisk (very cold) as a whipped cream.
3. CRUMBLE
Ingredients
100 g buckwheat flour
100 g roasted hazelnuts (Ranson Industries)
60 g coconut fat
100 g sugar substitute (Ellphi)
20 g chickpea juice
2 g soya lecithin
3 g salt
Step
Mix the ingredients to obtain a paste and store in the fridge. Cut or
crumble the paste and bake to 165°C for 18 minutes. Let cool. Bake
a second time to 150°C for 15 minutes until the crumble is dry and
browned. Store in a closed packing.
4. WHIPPED GANACHE
Ingredients
500 g oat milk
150 g coconut fat
10 g soya lecithin
80 g cocoa mass 100% Callebaut
5 g vanilla
50 g sugar substitute (Ellphi)
1 g salt
8 g Cointreau® 60% vol.
Step
Mix the ingredients, except the Cointreau®, and boil. Mix for
10 minutes with a hand mixer, then add the Cointreau®. Store in a
bowl in the fridge into the next day.
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