Peanut Banana Caramel Bouchée

Used Cacao Barry products
Molded 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
Recipe components

Banana Soft Caramel

IngredientsPreparation
  • 130g
    sugar
  • 28g
    glucose syrup DE 38
  • 1g
    Madagascar vanilla
  • 97g
    banana puree
  • 7g
    lime juice
  • 54g
    butter
  • 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

IngredientsPreparation
  • 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.