To 1 180 g: gross weight / 1 000 g: net weight
400 g glucose
20 g water
320 g saccharose
340 g chopped almonds
80 g butter (82% fat content)
20 g vanilla liquid
Step
1) Heat the glucose and the water, add in several steps the
sugar and caramelize.
2) Add the warm roasted almonds, the vanilla liquide and the
butter.
3) Spread between two Silpat® and let cool.
4) Crush for use.
2. CRISP NOUGATINE
Ingredients
To 1 832 g: gross weight / 1 800 g: net weight
738,7 g roasted white almonds
43,9 g butter
451,2 g caramel Dulcey or Zephyr
5,2 g salt flower
251,6 g feuillantine
18 g vanilla powder
4 g vanilla beans
319,4 g crushed almond nougatine
Step
1) Roast thoroughly the almonds in a convection oven at
150°C and let cool.
2) Use the paddle attachment to mix the vanilla until the
dough becomes smooth, add the unmelted chocolate.
3) Then add the butter and mix with a rubber spatula the salt
flower, the nougatine and the feuillantine.
4) Roll out the paste to a thickness of 3 mm and cut out rings
of 5 cm in diameter.
3. MOUNT GAY® BANANA GANACHE
Ingredients
To 1 028 g: gross weight / net weight
1 60 g saccharose
40 g glucose
240 g banana purée
80 g butter (82% fat content)
80 g cream (35% fat conten)
400 g milk chocolate 40%
28 g Rum Mount Gay® 55%
Step
1) In a saucepan, heat the banana purée, the cream and the
glucose.
2) Make a dry caramel with saccharose.
3) Add butter and warm liquids.
4) Pour over milk chocolater.
5) Mix to emulsify and add Rum Mount Gay®.
6) Mix again.
4. BANANA CARAMEL SPONGE
Ingredients
To 3 480 g: gross weight / 3 400 g: net weight
640 g almond powder
500 g caramel powder
100 g cassonade (1)
180 g egg whites (1)
220 g egg yolks
108 g icing sugar
2,4 g salt
4 vanilla beans
520 g hazelnut butter
300 g flour T55
18,4 g baking powder
712 g white eggs (2)
176 g cassonade (2)
Step
1) In a beater with a paddle, mix the almond powder, the
caramel powder, the cassonade (1), the egg whites (1), the egg
yolks, the icing sugar, the salt and the scraped vanilla beans.
At the end, add the hazelnut butter.
2) Simultaneously, whisk the egg whites (2) with the
cassonade (2) and gently fold into the first mixture.
3) At the end, add flour.
4) Spread over a 30 x 40 cm baking tray. Place 120 g of finely
diced fresh bananas.
5) Bake at 165°C for around 15 minutes.
6) Use in rings of 4,5 cm in diameter.
5. CARAMEL CRÉMEUX
Ingredients
To 2 260 g: gross weight / 2 000 g: net weight
1 160 g whole milk
360 g saccharose (1)
4 vanilla beans
40 g saccharose (2)
172 g egg yolks
112 g cornstarch
6 g 325NH95 pectin
400 g butter (82% fat content)
6 g salt flower
Step
1) Bring the milk with the scraped vanilla beans to the boil.
2) Make a dry caramel with saccharose (1) and add the milk
flavoured with vanilla.
3) Reweight up to 380 g with milk.
4) Make a pastry cream with the rest of the ingredients.
5) Add the butter and mix together.
6) Use in rings of 4,5 cm in diameter
6. BASIC CARAMEL FOR THE MOUSSE
Ingredients
To 1 752 g: gross weight / 1 600 g: net weight
472 g saccharose
324 g glucose
948 g cream (35% fat content)
8 vanilla beans
Step
1) Heat the cream, glucose and scraped vanilla beans.
2) Make a dry caramel with the saccharose and add the hot
liquids.
3) Set aside for the preparation of the mousse.
7. VANILLA CARAMEL MOUSSE
Ingredients
For 200 g of basic caramel:
57 g egg yolks
175 g Dulcey or Zephyr caramel
28 g cocoa butter
7 g gelatine powder 200 Blooms
42 g water for gelatine
80 g egg yolks
80 g water
27 g 0% milk powder
17 g glucose
355 g cream (35% fat content)
Step
1) Whisk the cream and keep in the fridge.
2) Make an English cream with the basic caramel and the egg
yolks (1).
3) Add the softened gelatine and pour over the caramelized
chocolate and the cocoa butter, mix to emulsify.
4) Simultaneously, add the egg yolk (2), water, milk powder,
glucose and beat to form a sabayon.
5) Add the sabayon to the mousse to 32°C.
6) Finish with the whipped cream.
7) Use it right away.
8. MOUNT GAY® RUM WHIPPED GANACHE
Ingredients
To 2 504 g: gross weight / 2 400 g: net weight
560 g cream (35% fat content) (1)
12 g gelatine powder 200 Blooms
72 g water for gelatine
400 g 32% white chocolate
1 400 g cream (35% fat content) (2)
60 g Mount Gay® Rum 55%
Step
1) Heat the cream (1) and add the softened gelatine.
2) Pour into the chocolate and mix.
3) Add the cream (2), the Mount Gay® rum and mix again.
4) Keep to 4°C, 12h before used.
