"Chocolate-Banana" Pastry

27.04.2023

"Chocolate-Banana"Pastry

Ingredients for chocolate crumble

80 g —butter 82% Reny Picot
90 g — wheat flour
60 g — cane sugar
12 g —alkalized cocoa powder Extra Brut Cacao Barry

Ingredients for chocolate sponge

60 g — Eggs
60 g — Sugar
20 g— Wheat flour
20 g —Alkalized cocoa powder Extra Brut Cacao Barry
25 g —Almond flour SantoSantaniello
65 g — Vegetable oil
90 g — Egg whites
30 g — Sugar

Ingredients for banana cream

240 g — banana pureeRAVIFRUIT
20 g — lemon pureeRAVIFRUIT
75 g —cream 35% Reny Picot
20 g — sugar
75 g — egg yolks
25 g — gelatin mass
6 g — dark rum 54%

CHOCOLATE CRUMBLE:

Melt the butter. Mix all dry ingredients together. Pour the melted butter over the dry mixture and stir. Crumble the mixture onto a Silpat mat and bake at 150°C for 15 minutes. Cut into large chunks and store in a dry place. If using a cutter for crushing, ensure distinct pieces remain.

CHOCOLATE SPONGE:

Whisk eggs with sugar in a mixer at maximum speed for 5 minutes. Sift wheat flour and cocoa powder together with toasted almond flour. Pour the pâte à bombe onto the oil and mix thoroughly. Whisk egg whites with sugar. Once a creamy texture is achieved, fold in the pâte à bombe using a spatula (marise). Continue mixing while adding the dry ingredients. Spread onto 1/3 of a 40x60 cm baking sheet lined with parchment. Bake at 170°C in a convection oven for 8-10 minutes. Let cool on a wire rack and cut into two 18 cm diameter disks.

BANANA CREAM:

Combine banana puree with lemon puree and divide into two parts. Mix 1/2 of the puree with 50 g of cream and bring to a boil. Prepare a crème anglaise by mixing sugar with egg yolks. Add the gelatin mass, stir, and let cool to 30°C. Melt both types of chocolate at 35°C. Stir in the praline and add the crumble. Divide the mass into two parts, place into 16 cm diameter rings (2 cm high). Place the two sponge disks on top, pressing down slightly.

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