Banana Dulcey Entremet

• Produce

  • 380 g Banana

• Refrigerated

  • 105 g Egg whites
  • 170 g Egg yolk
  • 125 g Eggs, whole

• Condiments

  • 40 g Honey

• Baking & Spices

  • 40 225g milk chocolate
  • 6 g Baking powder
  • 100 g Brown sugar, dark
  • 50 g Brown sugar, light
  • 390 g Dulcey valrhona chocolate
  • 165 g Flour
  • 82 g Hazelnut flour
  • 2 g Pectin nh
  • 90 g Powdered sugar
  • 310 g White sugar

• Nuts & Seeds

  • 60 g Hazelnuts, whole roasted and chopped

• Dairy

  • 175 g Butter
  • 160 g Condensed milk, sweetened
  • 450 ml Heavy cream, whipped
  • 185 ml Milk

• Desserts

  • 8 g Gelatin
  • 22 g Gelatin sheets

• Beer, Wine & Liquor

  • 10 ml Rum, dark

• Liquids

  • 125 ml Water

• Other

  • 225g glucose
  • 90g neutral nappage
  • You will also need 80g dulce de leche

Found on pastry-workshop.com

Description

Ingredients

• 90g powdered sugar
• 82g hazelnut flour
• 30g all-purpose flour
• 105g egg whites
• 30g white sugar
• 60g whole hazelnuts, roasted and chopped
• 30g white sugar
• 130g bananas, sliced
• 10ml dark rum
• 100g dark brown sugar
• 40g honey
• 125g butter, clarified
• 125g whole eggs
• 135g all-purpose flour
• 6g baking powder
• 100g banana, chopped
• 150g bananas, diced
• 50g light brown sugar
• 50g butter
• 2g pectin NH
• You will also need 80g dulce de leche
• 170g egg yolk
• 25g white sugar
• 185ml milk
• 8g gelatin + 40ml cold water
• 390g Dulcey Valrhona chocolate, melted
• 450ml heavy cream, whipped
• 22g gelatin sheets
• 125ml water
• 225g white sugar
• 225g glucose
• 225g milk chocolate (40%)
• 160g sweetened condensed milk
• 90g neutral nappage
• 90g zahar pudra
• 82g faina de alune de padure
• 30g faina alba
• 105g albus
• 30g zahar alb
• 60g alune intregi, coapte si tocate
• 30g zahar alb
• 130g banana felii
• 10ml rom brun
• 100g zahar brun inchis
• 40g miere
• 125g unt, clarifiat
• 125g oua intregi
• 135g faina alba, cernuta
• 6g praf de copt
• 100g banana, cuburi
• 150g banana, cuburi
• 50g zahar brun deschis
• 50g unt
• 2g pectina NH
• Veti mai avea nevoie si de 80g dulce de leche
• 170g galbenus
• 25g zahar alb
• 185ml lapte
• 8g gelatina + 40ml apa rece
• 390g ciocolata Dulcey Valrhona, topita
• 450ml smantana pentru frisca, batuta
• 22g foi de gelatina
• 125ml apa
• 225g zahar alb
• 225g glucoza
• 225g ciocolata cu lapte (40%)
• 160g lapte condensate indulcit
• 90g nappage neutru

Directions

• Mix te powdered sugar, hazelnut flour and all-purpose flour in a bowl.
• Whip a meringue from egg whites and white sugar, mixing it until stiff and glossy.
• Fold in the hazelnut flour mixture then spoon the dough into a pastry bag and pipe a circle of about 22cm diameter on a sheet of baking paper.
• Top the batter with chopped hazelnuts and bake in the preheated oven at 350F for 15-20 minutes or until golden brown and slightly crisp on the edge.
• Allow to cool down in the pan then cut a 21cm diameter circle then wrap it in foil and place aside until needed.
• Begin by caramelizing the banana slices: melt 30g sugar until golden brown. Add the banana slices and cook on each side briefly then pour in the rum. Remove from heat and place aside until needed.
• Mix the brown sugar, honey and butter in a bowl for 2 minutes. Add the eggs and mix for 1 more minute then stir in the caramelized bananas and mix to incorporate.
• Stir in the flour sifted with baking powder and salt and mix it in the batter.
• Fold in the chopped bananas then pour the batter in a large pan, making sure the layer of batter is about 1cm thick.
• Bake in the preheated oven at 350F for 10-15 minutes or until golden brown and it passes the toothpick test.
• Allow to cool down in the pan then cut an 18cm diameter circle and place it in an 18cm round cake ring lined with acetate sheets. This will be the base of the insert.
• Combine the brown sugar, butter and pectin in a saucepan.
• Add the banana and cook for 2 minutes on low heat.
• Pour the compote over the banana sponge and freeze for a few hours.
• Spread the dulce de leche over the compote and freeze again.
• Bloom the gelatin in cold water.
• Combine the egg yolks and sugar in a bowl.
• Heat the milk in a saucepan then pour it over the egg yolks.
• Place the mixture back on heat and cook until thickened and a thermometer reads 82C.
• Remove from heat and stir in the bloomed gelatin then strain it over the melted Dulcey chocolate. Mix until smooth and creamy then allow to come to room temperature.
• Fold in the heavy cream.
• Line a 21cm diameter cake ring with acetate sheets and place the dacquoise at the bottom of the ring.
• Pour ½ of the Dulcey mousse in the cake ring. Remove the frozen insert from the mold and place it in the center of the cake ring, pressing it slightly.
• pour the remaining mousse over the insert to cover it completely.
• Freeze the cake for a few hours, preferably overnight.
• Bloom the gelatin sheets in cold water.
• Combine the water, sugar and glucose in a saucepan and bring the syrup to 103C.
• Remove from heat and stir in the bloomed gelatin sheets, followed by the condensed milk.
• Pour the mixture over the chocolate and blend until smooth and creamy. Add the neutral nappage and mix well.
• Allow to cool down to 30-35C before using.
• Remove the cake from the freezer then unmold it and remove the foil.
• Place the cake on a cooling rack then pour the glaze over the cake, making sure the stream is even and the layer of glaze is consistent.
• Allow to drip off then transfer on a platter.
• Decorate as you wish!
• Amestecati zaharul pudra, pudra de alune si faina intr-un bol.
• Mixati albusurile pana devin spumoase apoi adaugati zaharul alb si mixati pentru a obtine o bezea ferma si lucioasa.
• Incorporati amestecul de alune apoi puneti aluatul intr-un pos si formati un cerc de 22cm diametru pe o foaie de copt.
• Acoperiti cu alune de padure tocate si coaceti la 180C pentru 15-20 minute pana devine auriu.
• Lasati sa se raceasca apoi taiati un inel de 21cm si dati deoparte.
• Incepeti prin a caramelize feliile de banana: topiti 30g zahar pana devin aurii. Adaugati feliile de banana si gatiti pe fiecare parte pana devin aurii. Adaugati romul si dati deoparte.
• Mixati zaharul brun, mierea si untul intr-un bol pentru 2 minute. Adaugati ouale si mixati inca 1 minut apoi incorporati bananele caramelizate si mixati bine.
• Cerneti faina cu praful de copt sis area si incorporati-o in aluat.
• Adaugati bananele cuburi apoi turnati aluatul intr-o tava mare si intindeti un strat de aproximativ 1cm inaltime.
• Coaceti in cuptorul preincalzit la 180C pentru 10-15 minute sau pana devine auriu si trece testul scobitorii.
• Lasati sa se raceasca in tava apoi taiati un cerc de 18cm diametru si asezati-l intr-un inel de tort tapetat cu folie de acetat. Acesta va reprezenta blatul insertului.
• Dati deoparte.
• Combinati zaharul brun, untul si pectina intr-un vas.
• Adaugati bananele si gatiti 2 minute.
• Turnati amestecul peste blatul cu banana si congelati cateva ore.
• Intindeti un strat uniform de dulce de leche peste marmelada de banana si dati din nou la congelator.
• Hidratati gelatina in apa rece.
• Combinati galbenusurile cu zaharul intr-un bol.
• Incalziti laptele intr-un vas pe foc mica apoi turnati-l peste galbenusuri. Intoarceti inapoi pe foc si gatiti pana se ingroase si atinge 82C.
• Luati de pe foc si adaugati gelatina apoi strecurati peste ciocolata Dulcey topita in prealabil.
• Amestecati pana la omogenizare apoi lasati sa vina la temperatura camerei.
• Incorporati smantana batuta.
• Tapetati o forma de 21cm diametru cu folie de acetat. Asezati discul de dacquoise in inel, apoi turnati ½ din mousse.
• Scoateti insertul din congelator, inlaturati forma si folia si asezati-l peste mousse, presandu-l usor.
• Acoperiti cu restul de mousse si congelati cateva ore, preferabil peste noapte.
• Hidratati foile de gelatina in apa rece.
• Combinati apa, zaharul si glucoza intr-un vas si puneti pe foc. Gatiti pana la 103C.
• Luati de pe foc si adaugati gelatina, apoi laptele condensate.
• Turnati peste ciocolata si amestecati pana la omogenizare. Adaugati nappage-ul neutru si amestecati bine.
• Lasati sa se raceasca la 30-35C inainte de folosire.
• Pentru a glazura tortul, scoateti-l de la congelator, asezati-l pe un gratar si turnati glazura uniform, acoperind tortul in intregime.
• Lasati sa se scurga excesul apoi transferati pe un platou.
• Decorati dupa dorinta!