
Peanut Banana Caramel Bouchée

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.
Banana Soft Caramel
Ingredients | Preparation |
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| Dry caramelize the sugar and glucose, and deglaze with the cream, vanilla bean, banana puree, and salt. |
Caramel Marshmallow for piping
Ingredients | Preparation |
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| Make a dry caramel with sugar and glucose. |
Peanuts-Hazelnuts Feuilletine
Ingredients | Preparation |
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| Melt the chocolate and pour into the pastes. |
Coloured chocolate for lining shells
Ingredients | Preparation |
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| Melt the chocolate and cocoa butter together. |
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. |