Peanut Banana Caramel Bouchée
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
Dry caramelize the sugar and glucose, and deglaze with the cream, vanilla bean, banana puree, and salt.
Caramel Marshmallow for piping
Make a dry caramel with sugar and glucose.
Melt the chocolate and pour into the pastes.
Coloured chocolate for lining shells
Melt the chocolate and cocoa butter together.
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.