Entremets Pabana
- Level:
-
Medium
Created by Romain Renard Cacao Barry® chef & Head of CHOCOLATE ACADEMY™ centre Dubai
Biscuit St Domingue
Used products: Biscuit St Domingue
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245 gWhole almonds
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200 gcaster sugar
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365 gwhole eggs
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100 gbutter
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80 gegg whites
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50 gsugar
Preparation: Biscuit St Domingue
In the Robot Coupe, place the almonds and sugar and mix. Add the eggs slowly and mix for 10 mins.
Add the soft butter and the melted chocolate.
Whip the egg whites with the sugar and combine all together.
Bake at 175℃ for 20 mins.
Banana & Passion Fruit Insert
Used products: Banana & Passion Fruit Insert
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500 gBanana purée
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60 gpassion fruit puree
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30 gsugar
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4 ggelatin 200 Bloom
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24 gwater
Preparation: Banana & Passion Fruit Insert
Combine the purees together with the sugar and boil. Add the gelatin mass.
St Domingue 70% Cremeux
Used products: St Domingue 70% Cremeux
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300 g35% cream
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40 gmilk
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40 gegg yolks
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60 gglucose
Preparation: St Domingue 70% Cremeux
Combine both liquid together with the glucose and the egg yolks.
Cook all together at 82℃ and pour on top of the melted chocolate.
Emulsify with a hand blender.
St Domingue 70% Chocolate Mousse
Used products: St Domingue 70% Chocolate Mousse
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320 gmilk
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12 ggelatin powder (180 Bloom)
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72 gwater
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700 g35% cream
Preparation: St Domingue 70% Chocolate Mousse
Combine the gelatin and water.
Warm up the milk then add the gelatin mass. Pour on top of the melted chocolate and create an emulsion.
Cool down to 40℃ then fold in the cream.
Mango Banana Jelly
Used products: Mango Banana Jelly
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300 gmango puree
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15 gBanana purée
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50 gagar agar
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31 gsugar
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3 ggelatin
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18 gwater
Preparation: Mango Banana Jelly
Combine the gelatin and water. Mix the agar agar and the sugar.
Warm up the purees to 40℃. Add the sugar-agar and bring to the boil for 1 min.
St Domingue 70% glacage miroir
Used products: St Domingue 70% glacage miroir
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150 gwater
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300 gsugar
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300 gglucose
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200 gcondensed milk
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20 ggelatin 200 Bloom
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120 gwater
Preparation: St Domingue 70% glacage miroir
Combine the gelatin and water.
Cook the water, sugar, glucose to 103℃. Add the condensed milk and the chocolate. Mix and stock overnight.
Melt at 40℃, mix and use at 30/35℃.
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