Servings: 6 16cm desserts
Equipment
- 1 Stovetop
- 1 Pot
- 1 Refrigerator
- 1 Sponge
- 1 Bowl
- 1 Whisk
- 1 Spatula
- 1 Immersion Blender
- 1 knife
- 1 Baking Mat
- 1 Strainer
- 1 Piping Bag (with no nozzle)
- 1 knife (hot)
Ingredients
BANANA SYRUP
- 320 g Mineral water
- 160 g Sugar
- 2 Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (4oz)
- 320 g Banana purée
CRÈME ANGLAISE
- 310 g UHT cream 35%
- 310 g Whole UHT milk
- 124 g Egg yolks
- 62 g Caster sugar
BANANA AND TANARIVA 50% CRÉMEUX
- 380 g Crème Anglaise
- 115 g Passion Fruit purée
- 285 g Banana purée
- 6 g Gelatin powder 220 Bloom
- 30 g Water for the gelatin
- 380 g Valrhona Tanariva Madagascar 33% Milk Couverture Chocolate Feves
BANANA & PASSION FRUIT COMPOTE WITH FRUIT PIECES
- 210 g Banana
- 315 g Banana purée
- 85 g Passion fruit purée
- 30 g Brown sugar
- 8.5 g Pectin NH
COCOA TEATIME BISCUIT
- 664 g Egg whites
- 406 g Caster sugar
- 369 g Egg yolks
- 231 g Starch
- 115 g Valrhona Dutched Cocoa Powder
- 115 g Weak flour Total Weight : 1900g
CRISPY WHEAT FLAKE CEREAL AND TULAKALUM 75% CRISP
- 290 g Valrhona Tulakalum Belize 75% Dark Chocolate Tasting Bar
- 205 g CRISPY WHEAT FLAKE CEREAL
- 1 g Fleur de sel
TULAKALUM 75% CRÈME ANGLAISE MOUSSE
- 425 g Crème anglaise
- 440 g Valrhona Tulakalum Belize 75% Dark Chocolate Tasting Bar
- 635 g Heavy cream 36%
OPALYS 33% SPRAY MIX
Instructions
BANANA SYRUP
- Bring the water, sugar, and scored Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans to a boil.
- Once the liquid has cooled, add in the banana puree.
- Store in the refrigerator.
- Use cold to steep the sponges.
CRÈME ANGLAISE
- Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).
- BAKING : Heat to 185°F (84°C). Strain and use immediately or quickly cool and use later.
BANANA AND TANARIVA 50% CRÉMEUX
- Sift the crème anglaise and, while it is still hot, add in the hot purees and melted gelatin.
- Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
- Immediately mix using an immersion blender to make a perfect emulsion.
- Leave to set in the refrigerator.
BANANA & PASSION FRUIT COMPOTE WITH FRUIT PIECES
- Peel the bananas and cut them into cubes of approx 1cm.
- Heat the fruit purees and cubed banana to 105°F (40°C) and add in the pectin mixed together with the brown sugar.
- Bring the mixture to a boil and store it in the refrigerator until you are ready to assemble.
COCOA TEATIME BISCUIT
- Whisk the egg whites while gradually adding the caster sugar.
- Gently incorporate the egg yolks into the whites, then add the sifted powder ingredients.
- Before baking, sprinkle your biscuits with sugar once, then again 5 minutes later to create an attractive pearly finish.
- BAKING: On a baking mat or piped out at 390°F (200°C).Approx. 650g for a 40 x 60cm mold.
CRISPY WHEAT FLAKE CEREAL AND TULAKALUM 75% CRISP
- Melt the TULAKALUM chocolate at 105°F (40°C) and mix it with the CRISPY WHEAT FLAKE CEREAL and fleur de sel.
TULAKALUM 75% CRÈME ANGLAISE MOUSSE
- Strain the warm crème anglaise, then gradually combine with the partially melted chocolate.
- Immediately mix using an immersion blender to make a perfect emulsion.
- Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.
- Once the mixture is smooth, check the temperature is at 100-105°F (45-50°C) and add the remaining frothy whipped cream.
- Use immediately.
OPALYS 33% White Couverture Chocolate SPRAY MIX
- Melt the ingredients together.
- Strain before use.
Assembly and finishing
- Make the syrup and store it in the refrigerator.
- Make the TANARIVA and banana crémeux, put 180g into each 16cm ring and leave to set at 40°F (4°C) for at least 4 hours before freezing it.
- Make the banana compote and store it in the refrigerator.
- Use some pre-set TANARIVA chocolate to mold some Christmas baubles (ref.12435).
- Leave to set. Make 1.9 kg of biscuit mix and spread 800g onto each tray.
- Use a small spatula to make small waves along the width of one of the trays to create a “wood” effect.
- Sprinkle it with icing sugar, wait 5 minutes and sprinkle it with COCOA POWDER.
- Leave the second tray of biscuit mix undecorated.
- Bake both trays at 410°F (210°C) for 7 minutes in a fan-assisted oven with the door slightly ajar.
- Once the biscuit has cooled, soak each sheet with 400g of syrup.
- Cut the undecorated biscuit into six 16cm circles and cut the decorated biscuit into six 42×3cm strips.
- Place the sponge biscuit strips inside some 16cm rings lined with acetate.
- Make the crisp and spread 80g into the base of each dessert.
- Arrange 100g of banana and passion fruit compote on top of the crisp and freeze.
- Turn out the TANARIVA and banana crémeux and place each one on top of a ring with a smaller diameter, so that you can lift them up and place them in the refrigerator.
- Make the TULAKALUM crème anglaise mousse and add 90g to each dessert.
- Put the sponge biscuit disk in place and freeze.
- Use a piping bag without a nozzle to apply 100g of mousse to each frozen crémeux round, creating a slight wave effect so that the mousse runs slightly down the sides.
- Use a small spatula to add a little extra texture to the mousse, then freeze.
- Turn out the desserts.
- Spray the frozen rounds with OPALYS spray mix to create a velvety effect.
- Place the rounds on the desserts.
- Assemble the Christmas baubles and use a hot knife to cut a slightly slanted hole in their top.
- Press the Christmas bauble gently into the chocolate mousse and sprinkle on some confectioner’s sugar (see photo).