Medium
Makes: Recipe for approximately 20 verrines
Containing: 5 Components
Hazelnut Financier Biscuit
Force Noire™ Ganache
Ingredients: Force Noire™ Ganache
-
205 g35% UHT cream
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65 glavender honey
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36 gglucose
Preparation: Force Noire™ Ganache
Boil
Ingredients: Force Noire™ Ganache
-
330 gCHD-X50FNOI
Preparation: Force Noire™ Ganache
Pour at 80°C (176°F)
Coffee Mousse
Ingredients: Coffee Mousse
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30 gwater
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40 gsugar
Preparation: Coffee Mousse
Boil
Ingredients: Coffee Mousse
-
15 ginstant coffee
Preparation: Coffee Mousse
Add
Ingredients: Coffee Mousse
-
90 gegg yolks
Preparation: Coffee Mousse
Pour on
Beat with a hand mixer.
Ingredients: Coffee Mousse
Preparation: Coffee Mousse
Then add
Ingredients: Coffee Mousse
-
400 gsmooth whipped cream
Preparation: Coffee Mousse
And
Coffee-Cocoa Nibs Tuile Biscuits
Ingredients: Coffee-Cocoa Nibs Tuile Biscuits
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75 gstrong espresso
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35 g35% UHT cream
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1 gsea salt
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65 gfine sugar
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35 gglucose syrup
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18 g82% butter
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Q.S.red colourant powder
Preparation: Coffee-Cocoa Nibs Tuile Biscuits
Cook at 110°C (203°F)
Ingredients: Coffee-Cocoa Nibs Tuile Biscuits
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30 gpecan nuts
Preparation: Coffee-Cocoa Nibs Tuile Biscuits
When the mix is cold, add
Cook at 160°C (320°F) during 15 mins.
Assembly
At the bottom of the glass, pipe Force Noire™ ganache.
Add the hazelnut financier biscuit cubes.
Then pipe the coffee mousse.
Ingredients: Assembly
Preparation: Assembly
Repeat this process and then decorate with the tuile biscuit, hazelnut financier biscuit cubes and chocolate decoration made of Extra Bitter Guayaquil 64%
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