With flavors of coffee, orange, and hazelnut.
CHOCOLATE CREMEUX:
95g Guittard 70% Épique
110g milk
110g cream
22g sugar
42g egg yolks
3g gelatin
12g water
HAZELNUT CRUMBLE:
72g butter
72g pastry flour
0.8g Fleur de Sel
58g Turbinado Sugar
90g granulated fazelnuts
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
HAZELNUT SPONGE:
72g butter
1g sea salt
18g honey
64g egg yolks
50g 10x sugar
110g roasted hazelnut flour
30g bread flour
100g egg whites
1.2g egg white powder
0.5g aalt
0.7g cream of tartar
44g sugar
CHOCOLATE GLAZE:
27g gelatin
108g water
170g sugar
195g glucose
216g water
135g sweetened condensed milk
112g Guittard 100% Minuit
MOUSSE:
80g milk
80g cream
12g invert sugar
78g yolks
215g Guittard 70% Épique
275g 35% cream
ORANGE CONFIT PUREE:
3 Heirloom Valencia Oranges
Sugar, as needed
Water, as needed
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.
https://www.guittard.com/in-the-kitchen/recipe-print/epique-verrine