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
  • 130g
    egg yolks
  • 180g
    flour
  • 0,5g
    fine salt
  • 30g
    Pure paste 100% Almonds
  • 5g
    yeast
  • 260g
    sugar
  • 95g
    butter

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.