Branching Out: Tuxedos: A Truly Formal Dessert



For Chocolate Mousse

150g5.3ozwhole milk
70g2.5ozPreGel Textura (Mousse Base-Gelatin Replacement)
80g2.8ozPreGel Cacaopat Traditional (Chocolate-Unsweet)
120g4.3ozdark chocolate
100g3.5ozPreGel Ovissimo (Pasteurized Egg Yolks)

For Crème Brûleé

Grams OuncesIngredients
100g3.5oz5-Star Chef Pastry Select Pronto Crème Brûleé
250g8.8ozwhole milk

For Cookie Dough

1 each1 eacheggs
2 each2 eacheggs, yolk
135g4.8ozbutter, room temperature
400g14.1ozPreGel Frollis (Short Dough Base)
25g0.9ozPreGel Vanilla Purissima Bean Traditional Paste
50g1.8ozheavy cream
40g1.4ozwhole milk


Chocolate Mousse

  1. Whip PreGel Ovissimo (Pasteurized Egg Yolks) to ribbon stage.
  2. Whip heavy cream to soft peaks.
  3. Melt the dark chocolate.
  4. Heat milk and place in a bowl; whisk in PreGel Textura (Mousse Base– Gelatin Replacement), PreGel Cacaopat Traditional Paste (Chocolate – Unsweet) and dark chocolate.
  5. Fold in the whipped PreGel Ovissimo (Pasteurized Egg Yolks).
  6. Fold in the soft whipped cream.
  7. Set aside for Assembly directions.

Pronto Crème Brulée

  1. Whisk together all ingredients.
  2. Set aside for Assembly directions.

Cookie Dough

  1. In a mixing bowl with a paddle attachment, add butter, egg yolks, eggs and PreGel Vanilla Purissima Beans Traditional Paste (Vanilla Beans).
  2. Mix until evenly incorporated.
  3. Add PreGel Frollis (Short Dough Base) and mix just until it comes together.
  4. Add the milk and heavy cream and mix until it comes together.
  5. Remove from mixing bowl and knead until smooth.
  6. Allow to rest for 10 minutes in refrigerator.
  7. On a dusted surface, using rolling pin roll dough to the appropriate size.
  8. Using the rolling pin to place dough in pan, line the pan while carefully trimming the excess.
  9. Bake at 350°F/177°C until the edges are brown.
  10. Cool and use as needed.


  1. Pour 5-Star Chef Pastry Select Pronto Crème Brulée (Burnt Cream) into mold and freeze.
  2. Remove from mold.
  3. Fill mold half way with Chocolate Mousse.
  4. Place frozen Pronto Crème Brulée insert into the middle, cover almost to the top with Chocolate Mousse.
  5. Top with Frollis Cookie.
  6. Freeze mold.
  7. Remove from mold and spray half with white chocolate cocoa butter spray.
  8. Glaze half the mold with PreGel Mirror Icing – Chocolate.