The Autumn Verrine
  • Prep Time
    30 Minutes
  • Cook Time
    30 Minutes
  • Serving
  • View

Here are components of The Autumn Verrine

Pumpkin Spice Ganache
Sautéed Apple Marmalade
Milk Chocolate Chantilly

Here are the Equipments needed to prepare Autumn Verrine

-Hand Mixer Whisk Attachment

-Double Boiler
-Sauce pan

-Piping Bags (Disposable preferred)
-Verrine (of your choice)
-Bubble Wrap
-Weighing Scale




    The Autumn Verrine has 3 layers and here's how to prepare them

    Step 1

    How to make Pumpkin Spice Ganache: Ingredients(Milk Chocolate 125g Cooking Cream 100g Pumpkin spice 1/2 tsp Softened butter(unsalted) 5g Salt a pinch) Place chopped chocolate/ chocolate callets in a bowl. In a saucepan heat the cream, add in the pumpkin spice mix and the salt. Pour it over chocolate and stir it in concentric circles till it forms a homogenous mixture. Add softened butter to add richness (OPTIONAL) and blend using a hand blender.

    Step 2

    Here's how to make Sautéed Apple Marmalade: Ingredients ( Apples (peeled, Chopped) 170g Lemon juice 1 big lemon Sugar 50g Pectin 3/4th tsp Agar 1/2 tsp Water 100ml Butter 15g) Peel and chop the apples to small cubes Mix the sugar , agar and the pectin in a small container Take a saucepan, heat the butter. Sauté the apples lightly. Add in lemon juice and water. Add sugar and cook till it thickens slightly. Cool over an ice bath.

    Step 3

    Here's how to make Dark Chocolate Decor:Ingredients( Dark Chocolate 100g Bubble wrap {washed and sanitised}) Method: Warm the chocolate on a double boiler. Wash, sanitize and air-dry the bubble wrap Temper the chocolate using a few callets. If using compound you dont need to temper. Spread it on the bubble wrap and allow it to se. Peel off the bubble wrap and brush with edible gold dust.

    Step 4

    How to make Milk Chocolate Chantilly: Ingredients: (Milk Chocolate 130g Cooking cream 50g Whipping cream 200g) Method: Whip the cream to a soft to medium peak and reserve it in the refrigerator Heat the cooking cream and pour it over chocolate . Stir in concentric circles. Fold in the cream. Pour it into a piping bag and pipe it. Refrigerate and reserve.


    How to make

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