Epique Verrine

Directions

Chocolate Cremeux

Bring milk, cream, sugar, egg yolks and bloomed gelatin to 85° C/ 185° F. Strain onto chocolate, let stand for 3 minutes, then immersion blend. Deposit in desired silicon mold. Blast freeze.

Hazelnut Crumble

Mix all ingredients until dough is just formed. Press into a stainless ring.
Oven:  155° C / 310° F for 20 – 22 minute

Coffee Caramel

Make a hot infusion with the cream and coffee beans.  After 10 minutes strain and scale 150 g.  Reserve. Cook water, sugar, and glucose to a caramel. Add butter, vanilla, soda, and salt. Emulsify. Add coffee/cream infusion and cook to 103 – 104° C / 217° F. Reserve.

Hazelnut Sponge

Cream butter, salt and honey.  Add yolks. Process hazelnut flour, 10x, and bread flour. Whip whites with stabilizers gradually adding sugar. Fold dry ingredients into creamed mixture. Fold beaten egg whites into above mixture. Deposit into desired molds and bake. Oven:  165°C / 330° F. Vent open, 18 minutes. Ingredients:  Room temperature.

Chocolate Glaze

Bloom the gelatin in water. Heat sugar, glucose, water, and sweetened condensed milk to 103° C / 217° F. Add gelatin and chocolate. Immersion blend. Use at 28° C / 82° F.

70% Épique Mousse

Cook milk, cream, invert sugar, and yolks to 85° C / 185° F. Strain onto partially melted chocolate. Emulsify. At 38° C / 100° F fold in soft whipped cream.

Orange Confit Puree

Remove skins from orange with a peeler. Blanch 7 times from cold to hot refreshing water each time. After the final blanching drain and weigh orange skins. Add an equal amount of sugar to the skins and cryovac at 70%. Cook in an immersion bath at 90°C for 80 minutes. Chill in an ice bath. Grind to a smooth puree in a food processor.

Final Assembly

Cut a piece of sponge and place into the verrine. Top with mousse. Place a small amount of coffee caramel on top. Lay a piece of crumble on top of that. Lay on a small amount of orange puree. Glaze cremeux and set on top of puree. Finish with a 70% chocolate plaquette.