Peanut Banana Caramel Bouchée

Peanut Banana Caramel Bouchée

Level:
Difficult
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

Used products: Banana Soft Caramel

  • 130 g
    sugar
  • 28 g
    glucose syrup DE 38
  • 1 g
    Madagascar vanilla
  • 97 g
    Banana purée
  • 7 g
    lime juice
  • 54 g
    butter
  • 65 g
    35% cream
  • 1 g
    sea salt

Preparation: Banana Soft Caramel

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

Used products: Caramel Marshmallow for piping

  • 110 g
    sugar
  • 47 g
    glucose syrup DE 38
  • 47 g
    hot water
  • 63 g
    invert sugar
  • 70 g
    invert sugar
  • 140 g
    gelatin mass
  • 3 g
    sea salt
  • 2 g
    vanilla paste
  • 17 g
    Sosa caramel extract

Preparation: Caramel Marshmallow for piping

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.

Coloured chocolate for lining shells

Used products: Coloured chocolate for lining shells

Preparation: Coloured chocolate for lining shells

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.