Chocolate Banana Nougat Glace

Chocolate Banana Nougat Glace

Level:
Medium

Baba Dough

Used products: Baba Dough

  • 14.1 oz
    T65 flour
  • 4.9 oz
    sugar
  • 0.8 oz
    Dry Yeast
  • 0.7 oz
    sucrose
  • 0.3 oz
    salt
  • 1.2 lb
    whole egg(s)

Preparation: Baba Dough

Flour+butter+sucrose+salt and yeast in mixer.
Start with small amount of eggs to obtain a thick dough.
Work until elsastic.
Add rest of eggs in intervals.
Proof room temp until 2x it’s size.
Fill molds half full.
Proof around 28C.
Bake at 170C.

Whisky Syrup

Used products: Whisky Syrup

  • 2.2 lb
    water
  • 1.1 lb
    sucrose
  • 7.1 oz
    double matured blended Japanese whisky
  • 1 pod(s)
    vanilla bean
  • 15.4 gr
    gelespessa (sosa)

Preparation: Whisky Syrup

Boil with vanilla.
Cool down add whiksy and blend in Gelespessa.
Use for soaking babas at 80C.

Kalamansi Gelee

Used products: Kalamansi Gelee

  • 14.1 oz
    Boiron kalamansi puree
  • 0.4 oz
    gelatin powder (200 Bloom)
  • 2.1 oz
    water

Preparation: Kalamansi Gelee

Basic gel.

Bananas

Used products: Bananas

  • 7.1 oz
    sucrose
  • 0.9 oz
    butter
  • 2.2 lb
    diced banana
  • 0.2 oz
    ground nutmeg
  • 1.8 oz
    old brown rum

Preparation: Bananas

Carmalize sucrose
Add butter
Add Bananas , nutmeg and rum
Reserver chiller.

Hazelnut Cream

Used products: Hazelnut Cream

  • 1.8 lb
    cream
  • 4.2 oz
    sucrose
  • 0.1 oz
    iota
  • 0.1 oz
    gelespessa (sosa)
  • 4.2 oz
    hazelnut paste
  • 0.1 oz
    Maldon salt

Preparation: Hazelnut Cream

Blend gelespessa+iota into cream with sucrose and salt.
Bring to a boil.
Emulsify with hazelnut paste

Chocolate Nougat Glace

Used products: Chocolate Nougat Glace

Preparation: Chocolate Nougat Glace

Sucrose+honey+glucose to 121C
Make Italian Meringue
Melt couvertures to 50C
Fold in cream
Fold in inclusions
Freeze

Smoked Almond Ice cream

Used products: Smoked Almond Ice cream

  • 2.4 lb
    whole milk
  • 1.5 oz
    0% fat powdered milk
  • 2.6 oz
    sucrose
  • 2.6 oz
    invert sugar
  • 3.8 oz
    dextrose
  • 9.3 oz
    34% M.G. cream
  • 11.1 oz
    PRN-AL50BCBY
  • 0.2 oz
    stabilizer
  • 0.1 oz
    Maldon salt

Preparation: Smoked Almond Ice cream

Pasturize mix to 85C
Cool down and add cream
Homogonize and churn

Finishing