Q-fermentation

Recipe components

Coconut praliné

IngredientsPreparation

Melt chocolate until 50C. Mix with praline and chips and tempering.

Make a thin layer.

Mousse banana

IngredientsPreparation

Mix pure, sugar and poudre and make a custard. Set cool until 35C and add rum and Mycryo. Mix with whipped cream.

Almond Sable Breton

IngredientsPreparation

Stir together yolks and sugar until they become to white fluffy mass. Add soft butter and almond paste. Then add salt, flour and baking powder.  Bake at 180°C. Make crumble and glaze with Alunga chocolate. Form a thin layer.

Banana caramelized and flambe with rhum

IngredientsPreparation
  • 100g
    sugar
  • 300g
    banana(s)
  • 50g
    rum

Make dry caramel, put banana slices in caramel and caramelized. Make flambe with rum.

Mousse Alunga chocolate

IngredientsPreparation
  • 100g
    whole milk
  • 100g
    egg yolks
  • 50g
    invert sugar
  • 5g
    gelatin leaves
  • 500g
    35% cream
  • 100g
    35% cream
  • 40g
    Sugar

Make cream anglaise from cream (1), milk, sugar, invert sugar and yolks. Add gelatin and pour over the chocolate. Make an emulsion, set cool until 30% and add whipped cream.

Yellow glaze

IngredientsPreparation
  • 110g
    cold water
  • 378g
    sugar
  • 126g
    glucose
  • 13g
    gelatin powder (200 Bloom)
  • 65g
    water for hydrating
  • g
    white food colouring
  • g
    brown food coloring
  • g
  • 63g
    shiny neutral icing
  • 252g
    35% cream

Mix gelatin powder with water.

Bring to boil water, sugar and glucose. Add nappage and cream. Bring to boil again, remove from heat and add gelatin mass. Add colour.