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Skill Level » Intermediate

Strawberries and Champagne Verrine

Posted by: AUI

Active Time

0 Hour
35 Minutes

Total Time

2 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

63.5 oz Strawberry Prosecco Gelee 1800 g Strawberry Prosecco Gelee

25.4 oz Almond Cake 720 g Almond Cake

8.5 oz Strawberry Wet Proof Crispy, 400g 240 g Strawberry Wet Proof Crispy, 400g (672097) (672097) Qty: 1

42.3 oz Strawberry Prosecco Mousse 1200 g Strawberry Prosecco Mousse

16.9 oz Crunchy Orange Streusel 480 g Crunchy Orange Streusel

8.5 oz Strawberry Meringue 240 g Strawberry Meringue

Freeze Dried Violet Blossoms, 10g as Needed Freeze Dried Violet Blossoms, 10g as Needed (672076) (672076) Qty: 1

Cantonese-Style Caramelized Almonds, 850g as Needed Cantonese-Style Caramelized Almonds, 850g as Needed (672054) (672054) Qty: 1

Directions

Layer the verrine starting with the Strawberry Prosecco Gelee. Allow it to set in the fridge. Layer with a cut out round of the Almond Cake. Add Strawberry wet proof crispies then top with Strawberry Prosecco Mousse. Allow the mousse to firm up in the refrigerator. Finish with another layer of Strawberry Prosecco Gelee. Garnish with the Crunchy Orange Streusel, Strawberry Meringue, Freeze Dried Violet Blossoms, Cantonese Almonds, and Strawberry wet proof crispies. Top with the PCB Creation Champagne Bottle BB White Chocolate (616933.)

1Strawberry Prosecco Gelee

Ingredients

42.3 oz CHILLED PUREE, STRAWBERRY, 1 KG 1200 g CHILLED PUREE, STRAWBERRY, 1 KG (655061) (655061) Qty: 2

21.2 oz Prosecco 600 g Prosecco

0.6 oz Sheet Gelatin Gold (500 sheets), bloomed 18 g Sheet Gelatin Gold (500 sheets), bloomed (018040) (018040) Qty: 1

Directions

Bring to a boil the puree and the Prosecco. Stir in the bloomed gelatin until completely dissolved.

2Almond Cake

Ingredients

2.8 oz All-purpose flour 79 g All-purpose flour

0.2 oz Baking Powder 5 g Baking Powder

0.1 oz Salt 2 g Salt

5.3 oz Granulated sugar 150 g Granulated sugar

4.5 oz California Almond Paste ( 50% almonds/ 50 % Sugar), 6.5Kg 128 g California Almond Paste ( 50% almonds/ 50 % Sugar), 6.5Kg (750064) (750064) Qty: 1

4.5 oz Butter, room temperature 128 g Butter, room temperature

0.1 oz Bitter Almond Flavoring Extract 2 g Bitter Almond Flavoring Extract (011002) (011002) Qty: 1

6.0 oz Egg 169 g Egg

Directions

Sift the flour, baking powder and salt together and set it aside. In a food processor pulse the sugar and the almond paste together until combined. Add in the butter and pulse until the mixture is creamy and fluffy. Add in the almond flavoring and pulse until combined. Slowly incorporate the eggs, one at a time, stopping to scrape down the bowl if necessary. Add in the flour mixture in two parts, pulsing after each addition until the mixture is smooth. Spread onto a half sheet pan lined with greased parchment paper. Bake at 325˚F/163˚C for 12 to 15 minutes or until golden brown. Allow to cool to room temperature before using.

3Strawberry Prosecco Mousse

Ingredients

5.8 oz Alaska-Express Strawberry (1 Box: 5 Bags) 165 g Alaska-Express Strawberry (1 Box: 5 Bags) (633007) (633007) Qty: 1

7.4 oz Prosecco 209 g Prosecco

9.7 oz Greek Yogurt, Plain 275 g Greek Yogurt, Plain

19.4 oz Heavy cream, whipped to soft peaks 551 g Heavy cream, whipped to soft peaks

Directions

Whisk together the Strawberry Alaska Express and the Prosecco. Whisk in the yogurt. Fold in three parts the whipped cream.

4Crunchy Orange Streusel

Ingredients

2.1 oz Granulated sugar 60 g Granulated sugar

2.1 oz All-purpose flour 60 g All-purpose flour

0.0 oz Salt 1 g Salt

2.1 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 60 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

2.1 oz Butter, cold, cubed 60 g Butter, cold, cubed

0.0 oz Orange Rape/Peel, 1Kg 1 g Orange Rape/Peel, 1Kg (750066) (750066) Qty: 1

1.9 oz Orangeat, Orange Peel, Diced, Small 54 g Orangeat, Orange Peel, Diced, Small (582116) (582116) Qty: 1

1.1 oz Orangeosa -Orange Filling Cream, 2.5Kg, melted 30 g Orangeosa -Orange Filling Cream, 2.5Kg, melted (750052) (750052) Qty: 1

2.1 oz Almonosa-Almond Filling Cream, 5Kg, melted 60 g Almonosa-Almond Filling Cream, 5Kg, melted (750041) (750041) Qty: 1

1.7 oz Cocoa Butter granulated, 2.5Kg, melted 48 g Cocoa Butter granulated, 2.5Kg, melted (750021) (750021) Qty: 1

1.7 oz Croquantine, flaky wafers, 2kg 48 g Croquantine, flaky wafers, 2kg (750080) (750080) Qty: 1

Directions

Combine sugar, flour, salt, almond flour, and butter in the bowl of a stand mixer and paddle just until everything comes together. Sprinkle on to a parchment paper-lined sheet pan and refrigerate for 15 mins. Bake in a 320ºF/160ºC for 8-10 minutes or until lightly golden brown. Combine with the other ingredients and allow to set.

5Strawberry Meringue

Ingredients

2.0 oz Granulated sugar 57 g Granulated sugar

0.2 oz SOYAWHIP 4 g SOYAWHIP (672240) (672240) Qty: 1

6.2 oz CHILLED PUREE, STRAWBERRY, 1 KG 176 g CHILLED PUREE, STRAWBERRY, 1 KG (655061) (655061) Qty: 1

Directions

Combine all ingredients in a mixing bowl. Using the whip attachment whip until full volume

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Fruits (citrus, tropical, berries, etc.)
Nuts
Others
Vanilla

Texture Profile

Soft
Dense
Chewy
Light

Temperature Profile

Room Temperature
Cold