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.