Entremets Pabana

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

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

  • 500 g
    Banana purée
  • 60 g
    passion fruit puree
  • 30 g
    sugar
  • 4 g
    gelatin 200 Bloom
  • 24 g
    water

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

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

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

  • 300 g
    mango puree
  • 15 g
    Banana purée
  • 50 g
    agar agar
  • 31 g
    sugar
  • 3 g
    gelatin
  • 18 g
    water

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

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℃.