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Valrhona In the snow
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Valrhona In the snow

Made with Valrhona Tulakalum Belize 75% Dark Chocolate Tasting Bars
Course: Dessert
Cuisine: French
Keyword: Mousse
Difficulty: Advanced
Brand: Valrhona
Servings: 6 16cm desserts
Author: Antoine Michelin

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

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

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

CRISPY WHEAT FLAKE CEREAL AND TULAKALUM 75% CRISP

TULAKALUM 75% CRÈME ANGLAISE MOUSSE

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).