Prova Banana and Vanilla Madeleines

Prova Banana and Vanilla Madeleines

Course: Dessert
Cuisine: French
Keyword: Fruit, Tart, Vanilla
Difficulty: Advanced
Brand: Allez, Prova
Servings: 16 each
Author: Karina Rivera

Equipment

  • Oven
  • Stand Mixer
  • Mixing Bowl
  • Parchment Paper
  • Refrigerator
  • Tart Mold
  • Large Pot
  • Heat Resistant Container
  • Microwave
  • Stovetop

Ingredients

Chocolate Sableé

  • 90 g Butter (cold, small diced)
  • 50 g Granulated Sugar
  • 1 pinch Salt
  • 23 g Almond Flour
  • 180 g All-Purpose Flour
  • 20 g Valrhona Dutched Cocoa Powder
  • 40 g Whole Eggs

Coffee Financier

Caramel and Coffee Sauce

Coffee Whipped Ganache

Instructions

Chocolate Sableé

  • Preheat the oven to 325°F.
  • In the bowl of a stand mixer fitted with the paddle attachment, place all the dry ingredients, including the 20 g Valrhona Dutched Cocoa Powder, along with the butter.
  • Beat until the mixture has a sandy consistency, add the eggs and continue mixing until everything is incorporated. Be careful not to over mix.
  • Roll the dough between 2 pieces of parchment until it is 3 mm thick. Refrigerate for 20 minutes.
  • Cut with the dough and shape the tart.
  • Bake for about 12-15 minutes at 325°F. Set aside.

Coffee Financier

  • Preheat the oven to 340°F.
  • In a mixer, fitted with a paddle attachment, mix the almond flour, sugar, and flour at medium speed.
  • Add the 3 g Prova Gourmet Pure Arabica Colombian Coffee Extract and then add the egg whites, trying not to overmix.
  • Add the butter steadily and mix until incorporated.
  • Pour into the molds and bake for 12-14 minutes.
  • Freeze and unmold.

Caramel & Coffee Sauce

  • In a pot, make a dark amber caramel.
  • Add the whipping cream little by little and mix until incorporated.
  • Once incorporated, add the butter, and continue mixing. Add 4 g Prova Gourmet Pure Arabica Colombian Coffee Extract and 8 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste.
  • Remove from heat and transfer to a container and set aside.

Coffee Ganache

  • Melt the 100 g Guittard Brussels 33% Milk Couverture Chocolate Wafers in the microwave.
  • In a pot, heat the whipping cream, 10 g Prova Gourmet Pure Arabica Colombian Coffee Extract, .5 each Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (4oz), and invert sugar. Pour the mixture over the chocolate and emulsify. Add the salt and mix.

Coffee Whipped Ganache

  • Hydrate the gelatin in ice water until it softens; Squeeze out excess water and set aside.
  • In a pot, heat the first cream, 20 g Allez Belgian Glucose Syrup, and 10 g Prova Gourmet Pure Arabica Colombian Coffee Extract, bring to a boil, add the gelatin, and mix until dissolved.
  • Pour over 100 g Guittard Mystic 30% White Couverture Chocolate Wafers and make an emulsion, add the second cold cream, and keep emulsifying.
  • Let set in the refrigerator for at least 8 hours.

Assembly

  • Fill 1/4 of the tart shell with the coffee caramel.
  • Fill the rest of the tart shell with the coffee ganache and let set in the refrigerator for 30 minutes.
  • Place the financier on top of the ganache.
  • Whip the coffee whipped ganache to medium peaks and using a saint honoré tip, decorate the tart.
    Enjoy!

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