An original recipe from L’Ecole du Grand Chocolat
Makes 30 verrines
Caramelized Banana Cake
30 g sugar
130 g fresh bananas (chopped)
10 g rum
100 g raw cane sugar
40 g invert sugar
125 g butter
125 g whole eggs
135 g cake flour
6 g baking powder
40 g BAHIBE MILK 46% Couverture
100 g fresh bananas (chopped)
Make a dry caramel with the sugar.
Add the first amount of banana, chopped, and coat with the caramel.
Deglaze with the rum and leave to cool on a baking sheet.
Use a freestanding mixer with a paddle attachment to combine the butter, brown sugar, invert sugar and caramelized banana, beating gently.
Continue beating gently and add the eggs, flour, baking powder, BAHIBE MILK 46% couverture and the chopped fresh bananas.
Bake at 170°C (338°F) and leave to cool.
Banana Passion Fruit Cream
500 g banana puree
40 g passion fruit puree
30 g sugar
4 g powdered gelatin
20 g water
25 g lemon juice
Rehydrate the gelatin with the water.
Heat together the other ingredients to 30°C (86°F).
Melt the gelatin and add to the fruit purees and beat.
Set aside in the fridge.
Light Bahibé Chaï Mousse
250 g milk
22 g chaï tea
326 g BAHIBE MILK 46% Couverture
5 g powdered gelatin
25 g water
500 g whipping cream 35%
Infuse the chaï tea in the milk overnight.
Rehydrate the gelatin with the water. Strain the milk and check the quantity.
Bring the milk to a boil and slowly pour around 1/3 of the liquid onto the melted BAHIBE MILK 46% Couverture, whisking to create a smooth, glossy and elastic texture, indicating the emulsion process has begun.
Add the remaining milk, taking care to preserve the texture.
When the chocolate mixture reaches 30°C (86°F), fold in the whipped cream.
Pour immediately into the verrines and blast freeze.
Taïnori and Bahibé Chocolate Sauce
330 g milk
50 g glucose
160 g BAHIBE MILK 46% Couverture
90 g TAINORI 64% Couverture
1 ea vanilla bean
Bring the milk and the glucose to a boil with the vanilla bean (seeds only).
Add a small amount of the boiling hot milk to the melted couverture and make an emulsion.
The texture of the mixture should be shiny and elastic.
Finish by adding the rest of the hot milk and mix with an immersion blender to perfect the emulsion.
Allow to crystallize in the refrigerator.
Assembly and Finishing
Weigh out 700 g of the cake mixture and pour into a raised edge 34 x 34cm silicone mat and bake for 12 minutes at 170°C (338°F).
Place the verrines in the freezer.
Temper the Banana Passion Fruit Cream to 20 - 25°C (68-77°F) and then use a piping bag without a nozzle to add 20 g to each verrine, tilting the glasses to create a wave effect. Blast freeze.
Cut the Banana Cake into 5 cm cubes and add around five cubes of cake and a few CARAMELIA CRUNCHY PEARLS (8425) to each verrine. Blast freeze.
Make the Bahibé Chaï Mousse and immediately add around 35 g to each verrine. Blast freeze.
To finish, pour on a little Taïnori and Bahibé Chocolate Sauce, add a cube of banana cake and a house logo.