Used products: Coconut praliné
Preparation: Coconut praliné
Melt chocolate until 50C. Mix with praline and chips and tempering.
Make a thin layer.
Used products: Mousse banana
Preparation: Mousse banana
Mix pure, sugar and poudre and make a custard. Set cool until 35C and add rum and Mycryo. Mix with whipped cream.
Used products: Almond Sable Breton
Preparation: Almond Sable Breton
Stir together yolks and sugar until they become to white fluffy mass. Add soft butter and almond paste. Then add salt, flour and baking powder. Bake at 180°C. Make crumble and glaze with Alunga chocolate. Form a thin layer.
Used products: Banana caramelized and flambe with rhum
Preparation: Banana caramelized and flambe with rhum
Make dry caramel, put banana slices in caramel and caramelized. Make flambe with rum.
Used products: Mousse Alunga chocolate
Preparation: Mousse Alunga chocolate
Make cream anglaise from cream (1), milk, sugar, invert sugar and yolks. Add gelatin and pour over the chocolate. Make an emulsion, set cool until 30% and add whipped cream.
Used products: Yellow glaze
110 gcold water
13 ggelatin powder (200 Bloom)
65 gwater for hydrating
gwhite food colouring
gbrown food coloring
63 gshiny neutral icing
252 g35% cream
Preparation: Yellow glaze
Mix gelatin powder with water.
Bring to boil water, sugar and glucose. Add nappage and cream. Bring to boil again, remove from heat and add gelatin mass. Add colour.