Peanut Banana Caramel Bouchée

Used Cacao Barry products

Lactée Barry 35%

Alunga™ 41%

Pailleté Feuilletine™

Deodorized Cocoa Butter

Moulded bonbons

Peanut Banana Caramel Bouchée

Created by

Jérôme Landrieu
Cacao Barry Ambassador

Level

level 3

Inspirations:

I wanted to take something very common and popular with the general public and put a modern twist on it. The marshmallow is recognized as an unpolished treat accessible to everyone, to through into a warm drink or put across a fire. I made the marshmallow into a sophisticated bouche with an intriguing shape that has inviting flavours.

Used Cacao Barry products

Lactée Barry 35%

Alunga™ 41%

Pailleté Feuilletine™

Deodorized Cocoa Butter

Banana Soft Caramel

Ingredients	Preparation
130g sugar 28g glucose syrup DE 38 1g Madagascar vanilla 97g Banana purée 7g lime juice 54g butter 17g Lactée Barry 35% 65g 35% cream 1g sea salt	Dry caramelize the sugar and glucose, and deglaze with the cream, vanilla bean, banana puree, and salt. Add the butter and cook to 108°C. Pour over the milk chocolate and emulsify.

Caramel Marshmallow for piping

Ingredients	Preparation
110g sugar 47g glucose syrup DE 38 47g hot water 63g invert sugar 70g invert sugar 140g gelatin mass 3g sea salt 2g vanilla paste 17g Sosa caramel extract	Make a dry caramel with sugar and glucose. Deglaze with hot water, sea salt, and lower amount of invert sugar Cook to 113°C. Pour caramel over larger amount of invert sugar and then add in the melted gelatine mass, and the vanilla paste. Add 10 drops of Sosa caramel extract, and start whipping. Pipe.

Peanuts-Hazelnuts Feuilletine

Ingredients	Preparation
57g Alunga™ 41% 89g Peanut praliné 89g NPN-HA1BY 114g Pailleté Feuilletine™	Melt the chocolate and pour into the pastes. Crystalize at 23/24°C. Add the feuilletine and cast.

Coloured chocolate for lining shells

Ingredients	Preparation
270g Lactée Barry 35% 127g Deodorized Cocoa Butter 2g orange colourant powder 2g yellow colourant powder	Melt the chocolate and cocoa butter together. Blend in the colour powder. Crystalize and use.

Assembly

Mould with :

- Lactée Barry

- 1 x Elegant Pistole™ mould,

- 1 x 2cm 1/2 sphere and

- 1 x 4cm 1/2 sphere moulds.

Pipe the cold caramel into the 2 cm cavities, and add some roasted peanuts. Let set.
Spread some Peanuts Hazelnuts feuilletine in the Elegant Pistole™ shell.
Whisk the caramel marshmallow
Lightly spray a 4 cm polycarbonate mould with oil and then pipe in the marshmallow
Push the 1/2 sphere caramel shell into the marshmallow. Let set.
Grate some milk and dark chocolate with a microplane, and dip the base of the marshmallow in it.
Stick the marshmallow onto the feuilletine filled Elegant Pistole™.
Melt the top of the chocolate 4 cm 1/2 spheres, to create a hole and then place it upside down over the marshmallow and attach it to Elegant Pistole™ shell.
Put a toothpick in the marshmallow, and place upside down on Styrofoam.
Crystalize the caramel coloured chocolate and pour some over the shells.
Let set and decorate with a caramelized peanut.