Ingredients
Plant-Based Sablée
- 2.4 lb Pastry flour
- 14.2 oz Almond flour
- 0.4 oz Salt
- 5.6 oz Callebaut Extra Brute 22/24% Dutched Cocoa Powder
- 13.7 oz Powdered sugar
- 11.5 oz Water
- 1.4 lb Coconut oil
Coconut Almond Filling
- 7.5 oz Desiccated coconut
- 1.0 lb Sugar
- 3 pod(s) Prova vanilla bean
- 0.4 oz Fleur de sel
- 7.6 oz Cacao Barry 100% Pure Cocoa Butter Pistoles
- 1.5 lb Callebaut Fleur de Cao 70% Dark Couverture Chocolate Callets
Caramel Cake
- 8.7 oz Egg
- 7.1 oz Caramel powder
- 8.7 oz Butter
- 0.1 oz Salt
- 8.7 oz Cake flour
- 0.3 oz Baking powder
- 0.8 oz Chai tea leaves
- 7.9 oz Callebaut Callebaut Signature Collection - Milk Origin Chocolate - Silky Ghana - 2.5kg - Callets
Milk Chocolate Banana Crémeux
- 6.8 oz Caramel powder
- 10.1 oz Heavy cream
- 6.8 oz Banana purée
- 0.1 oz Salt
- 0.2 oz Prova vanilla bean paste
- 1.9 oz Egg yolks
- 1.1 oz Gelatin mass 5:1
- 5.1 oz Cacao Barry Alunga 41% Milk Couverture Chocolate Pistoles
- 3.2 oz Cream cheese
Instructions
Plant-Based Sablée
- Sift together dry ingredients into mixer bowl.
- With a paddle attachment, mix melted coconut oil and water into dry ingredients until dough is uniform.
- Between two sheets of parchment paper, roll dough to 4mm.
- Cut dough into 45mm circles and place on a baking tray lined with a silicone mat.
- Bake at 320°F/160°F for 10 minutes.
Coconut Almond Filling
- Roast almonds and coconut at 320°F/160°C until evenly golden.
- Caramelize sugar to 365°F/185°C. Pour over split vanilla beans and fleur de sel. Cool completely. Break into pieces.
- Transfer roasted almonds, coconut and caramel pieces into a Robot Coupe. Grind to desired consistency. Transfer to a large bowl.
- Add melted cocoa butter and FLEUR DE CAO 70%, stirring to combine.
- Temper gianduja to 82°F/28°C and pipe on top of cooled Sablé rounds. Top with a second round to create a sandwich cookie.
- Enrobe in FLEUR DE CAO 70%
Caramel Cake
- In a blender, combine egg, caramel powder and melted butter. Process until smooth. Add salt, cake flour, baking powder and finely ground tea. Process again just until smooth and uniform in color.
- Roughly chop SILKY GHANA 40% and fold into the cake batter.
- Pour into a parchment-lined half-sheet pan.
- Bake at 330°F/165°C for 5-6 minutes or until just set.
- Allow to cool completely before cutting into two 40cm x 30cm rectangles.
Milk Chocolate Banana Crémeux
- Combine caramel powder, cream, purée, salt and vanilla bean paste in a saucepan. Warm over medium heat until the mixture reaches 140°F/60°C.
- Temper yolks into hot dairy mixture and bring to a final temperature of 183°F/84°C, whisking constantly.
- Pour over SILKY GHANA 40% and cream cheese. Emulsify until smooth with an immersion blender.
- Cast 600g over one layer of Caramel Cake. Place the second layer of cake on top and transfer to blast freezer to set.