Epique Verrine

With Flavors of coffee, orange and hazelnut

Ingredients

Part I.  70% Chocolate Cremeux

95g Guittard 70% Epique       
110g milk               
110g cream               
22g sugar               
42g egg yolks          
3g gelatin              
12g water            

Part II.  Hazelnut Crumble

72g butter               
72g pastry flour          
0.8g Fleur de Sel           
58g Turbinado sugar          
90g granulated hazelnuts     

Part III. Coffee Caramel

1180g 35% cream            
33g coffee beans          
20g water               
85g sugar               
15g glucose               
0.15g soda               
0.5g vanilla bean pulp           
63g butter              
0.5g Fleur de Sel           

Part IV.  Hazelnut Sponge

72g butter            
1g sea salt            
18g honey            
64g egg yolks        
50g 10x            
110g roasted hazelnut flour    
30g bread flour
100g egg whites
1.2g egg white powder
0.5g salt
0.7g Cream of Tartar
44g sugar

Part V.  Chocolate Glaze

27g gelatin               
108g water               
170g sugar               
195g glucose               
216g water              
135g sweetened condensed milk       
112g Guittard 100% Minuit       

Part VI.   70% Épique Mousse

80g milk               
80g cream               
12g invert sugar           
78g yolks               
215g Guittard 70% Épique       
275g 35% cream           

Part VII.  Orange Confit Puree

3 Heirloom Valencia oranges     
sugar, as needed             
water, as needed               

Directions

Part I.  70% 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.

Part II.  Hazelnut Crumble

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

Part III. 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.

Part IV.  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.

Part V.  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.

Part VI.   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.

Part VII.  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.

Part VIII. 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.