Prova Banana and Vanilla Madeleines
Servings: 16 each
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
- 15 g Almond Flour
- 56 g Granulated Sugar
- 17 g All-Purpose Flour
- 52 g Egg Whites
- 3 g Prova Gourmet Pure Arabica Colombian Coffee Extract
- 38 g Brown Butter
Caramel and Coffee Sauce
- 100 g Granulated Sugar
- 60 g Whipping Cream
- 35 g Butter (unsalted)
- 4 g Prova Gourmet Pure Arabica Colombian Coffee Extract
- 8 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 1 pinch Salt
Coffee Ganache
- 100 g Guittard Brussels 33% Milk Couverture Chocolate Wafers
- 130 g Whipping Cream
- 10 g Prova Gourmet Pure Arabica Colombian Coffee Extract
- .5 each Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (4oz)
- 30 g Invert Sugar
- 1 pinch Salt
Coffee Whipped Ganache
- 100 g Guittard Mystic 30% White Couverture Chocolate Wafers
- 10 g Prova Gourmet Pure Arabica Colombian Coffee Extract
- 20 g Allez Belgian Glucose Syrup
- 100 g Whipping Cream
- 5 g Silver Gelatin Leaf (sub. 3.5 g gelatin powder)
- 200 g Whipping Cream
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!