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    Nostalgic Treats... A Cookies Milk Verrine

    Uploaded by

    Ash
    The document provides a recipe for a "Cookies and Milk Verrine" dessert that layers dark chocolate cream, vanilla milk mousse, chocolate chip cookie dough pieces, and a white chocolate crème parisienne in glasses. The recipe includes detailed instructions for making each component, from the dark chocolate cream base layered on the bottom to the piped white chocolate topping. All components are layered in Verrine glasses and require overnight setting in the cooler before serving.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Nostalgic Treats... A Cookies Milk Verrine

    Uploaded by

    Ash
    22 views2 pages
    The document provides a recipe for a "Cookies and Milk Verrine" dessert that layers dark chocolate cream, vanilla milk mousse, chocolate chip cookie dough pieces, and a white chocolate crème parisienne in glasses. The recipe includes detailed instructions for making each component, from the dark chocolate cream base layered on the bottom to the piped white chocolate topping. All components are layered in Verrine glasses and require overnight setting in the cooler before serving.

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    Nostalgic_Treats...A_Cookies_Milk_Verrine

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    The document provides a recipe for a "Cookies and Milk Verrine" dessert that layers dark chocolate cream, vanilla milk mousse, chocolate chip cookie dough pieces, and a white chocolate crème parisienne in glasses. The recipe includes detailed instructions for making each component, from the dark chocolate cream base layered on the bottom to the piped white chocolate topping. All components are layered in Verrine glasses and require overnight setting in the cooler before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    22 views2 pages

    Nostalgic Treats... A Cookies Milk Verrine

    Uploaded by

    Ash
    The document provides a recipe for a "Cookies and Milk Verrine" dessert that layers dark chocolate cream, vanilla milk mousse, chocolate chip cookie dough pieces, and a white chocolate crème parisienne in glasses. The recipe includes detailed instructions for making each component, from the dark chocolate cream base layered on the bottom to the piped white chocolate topping. All components are layered in Verrine glasses and require overnight setting in the cooler before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Chef Susan Lagalle, M.Ed. C.E.P.

    Nostalgic Treats… A Cookies and Milk Verrine


    Dark Chocolate Cream, Cookie Dough Pieces, Milk Mousse, Red/White Striped Straw, Mini
    Choco Chip Cookie, Vanilla Crème Parisienne, Mini Chocolate Chips.

    Yields: 25 Verrines

    Dark Chocolate Cream:


    390g Heavy Cream
    390g Milk, whole
    196g Egg Yolks
    39g Sugar, granulated
    373g Guittard 61% Lever du Soleil
    Method:
    ● Set Verrine glasses at an angle.
    ● Make an anglaise with the cream, milk, yolks, and sugar.
    ● Strain ½ of the mixture over the dark chocolate.
    ● Whisk thoroughly and then add the other half of the anglaise.
    ● Mix thoroughly again and then deposit the mix into shot glasses filling them only
    1/3 full.
    ● Let set in the cooler overnight.

    Vanilla Milk Mousse:


    200g Heavy Cream
    200g Milk, whole
    1.5 ea Vanilla Bean
    100g Sugar, granulated
    120g Egg Yolks
    8g Gelatin, silver
    400g Heavy Cream
    Method:
    ● Make and anglaise with the first 5 ingredients.
    ● Bloom the gelatin and melt into the hot anglaise.
    ● Whip the cream to soft peak and fold into the anglaise when it reaches 80 degrees
    F.
    ● Deposit into Verrine glasses over the chocolate cream filling until chocolate cream
    is covered.
    Chef Susan Lagalle, M.Ed. C.E.P.C

    Chocolate Chip Cookies and Dough:


    232g Butter
    319g Brown Sugar
    57g Egg Whites, pasteurized
    29g Egg Yolks, pasteurized
    340g AP Flour
    7g Salt
    3.5g Baking Powder
    3.5g Vanilla
    369g Chocolate Chips, mini
    Method:

    ● Cream the butter and brown sugar together until soft and fluffy.
    ● Add the eggs and vanilla slowly scraping after each addition.
    ● Add the dry ingredients and the chocolate chips and mix just until combined.
    ● Reserve 2/3 of the dough and chill, then roll small boules about ½” in diameter,
    reserve in the cooler.
    ● Scoop the remaining dough with a 100 scoop and bake at 350 degrees F until golden
    around the edges.
    ● Upon removal from the oven, use a ring cutter to trim the edges of the cookie to shape
    them perfectly round.
    ● NOTE: pressing the cookie down flat with your hand yields the best shaped cookie.

    Crème Parisienne:
    4.25g Gelatin, silver
    73g Sugar
    0.5g Sea Salt, Fine
    175g Heavy Cream #1
    1 ea. Vanilla Bean
    125g Cacao Barry Zephyr 34% White Chocolate
    305g Heavy Cream #2, cold
    Method:
    1. Bloom the gelatin in ice water.
    2. Bring the sugar, salt and cream #1 to a boil with the Vanilla bean.
    3. Add the bloomed gelatin.
    4. Pour over the white chocolate and emulsify with a hand blender.
    5. Add cream #2, emulsifying while pouring, and chill for 24 hours.
    6. Whip the crème parisienne to a medium peak and pipe into Verrine glasses on top of set
    mousse and chocolate cream.

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