Choco-Banoffee Bar
By Nicolas Belorgey
Cocoa salbé
200g soft flour
100g butter
100g icing sugar
20g cocoa powder
2g baking powder
1g salt
40g egg yolks
20g water
0.5u vanilla pod,grated
Combine and sieve the dry ingredients and rub in the cold butter until sandy consistency. Add the vanilla and egg yolks beaten with water and work until the dough as-sembles. Knead until smooth, roll 2 mm in between guitar sheets and reserve in the refrigerator.
Cut with small and large éclair cutter and bake in between two Silpain® mats at 170℃ for 9-10 minutes.
Caramel bricelet
250g sugar
50g glucose 38 DE
50g cream, 35% fat
3g yellow pectin
125g butter
Mix the sugar and pectin. In a pan。
Heat the remaining ingredients to 40℃, gradually stir in the sugar/pectin mixture and boil.
Take off the heat, pour very thin on a silicone mat and bake at 160℃ for 15 minutes. Cut into desired shapes when hot and reserve.
Banana compote
2-3 ripe bananas
30g butter
30g sugar
15g brown rum
In a large pan, caramelize the sugar, deglaze with butter, add the bananas diced into cubes and cook for 1-2 minutes on high heat. Deglaze with the rum, take off the heat, flatten the mixture to 5-6 mm thick in between guitar sheets and freeze.
Cut the banana inserts with small éclair cutter, seal on sheets of caramel bricelet and reserve in the freezer.
Chocolate mousse
90g egg yolks
130g whole milk
30g cream, 35% fat
40g sugar
7g gelatin powder, 200bloom
42g water
120g milk chocolate Kidavoa 50%
250g cream, 35% fat, soft whipped
Bloom the gelatin in water.
Cook the milk, cream, sugar and egg yolks to 83℃, melt in the gelatin, add the milk chocolate, blend and cool to 20℃. Fold in the whipped cream , mold the mousse in silicone élair molds with the banana insert and freeze.
Cocoa glaze
50g water
225g cream, 35% fat
315g sugar
105g cocoa powder
12g gelatin powder, 200 bloom
72g water
Bloom the gelatin in water. Cook the remaining ingredients to 102℃, take off the heat , melt in the gelatin, strain and cool to 35℃. Blend and apply on frozen chocolate mousse bars.
Assembly
Place the glazed mousse bars onto large cocoa sablé, decorate with flakes, top with small cocoa sable and decorate with dark chocolate décors, Dulcey crunchy pearls and neutral glaze.