I’m well behind with recipe posts, but I do have a good excuse: Diego Lozano. I’ve been so busy with his arrival and the two events we hosted that I just didn’t have enough time to finish this post, given the fact that I write my recipes in two languages. Not to worry though, I will try to catch up with recipes as soon as possible as there’s plenty of things I wanna show you!
But here I am today with the final post of this amazing Banana Dulcey Entremet, a cake that was born from my love for Valrhona Dulcey. I managed to get my hands on a bag of Dulcey recently and I just can’t stop eating it – it’s delicious! I kept delaying the moment of actually using it in a dessert because I was a bit afraid of failure – it’s a pretty expensive chocolate and I just didn’t want to waste any. I kept thinking what to pair it with for a while and then I thought – let’s just give it a try, it can’t go that bad, right?! I decided to combine it with banana and a bit of dulce de leche just to emphasize the caramel taste and the cake turned out luscious!
This banana Dulcey entremet is a cake to impress! The layers look so beautiful and the taste is perfectly balanced so a slice is not enough for those of you with sweet cravings. Mind you, I had two slices at midnight the day I made it! Surely not the healthiest thing I’ve ever done, but sometimes I do feel the need of being spoilt and what better way than a slice of cake, especially when that cake is as tasty and creamy as this one?!
You can easily replace Dulcey with caramelized white chocolate or plain , simple white chocolate, with caramel or milk chocolate, but keep in mind that Dulcey comes with a butter, toasty, slightly salty, mild caramel taste that is hard to replicate. I’m absolutely smitten by it! Valrhona is said to be one of the best chocolates in the world – now I can’t say I necessarily agree, easpecially for dark chocolate, but they surely  made me fall in love with Dulcey!
- 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
- 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!
ROMANIAN
Stiu ca va promisesem aceasta reteta de mult timp, dar nu am mai reusit sa o postez. Am insa o scuza buna: Diego Lozano. Am fost atat de ocupata incat nu am mai reusit sa finisez aceasta postare, dar iat-o in sfarsit scrisa, incheiata, ii dau drumul in lume in speranta ca va va indulci zilele mohorate de iarna!
E o reteta pe care am facut-o acum ceva timp, imediat dupa ce mi-am cumparat o punga de ciocolata Dulcey Valrhona. Considerata a fi una dintre cele mai bune branduri de ciocolata din lume, Valrhona are multe varietati de ciocolata si desi cea neagra nu m-a impresionat, cred ca prin Dulcey au dat lovitura, creand o ciocolata care are un gust domol de ciocolata alba caramelizata, cu aroma de unt, usor sarata, extrem de onctuoasa. Sigur, puteti sa faceti si voi acasa ciocolata alba caramelizata dar tind sa cred ca nu e chiar acelasi lucru. Puteti insa sa o inlocuiti in reteta cu alt tip de ciocolata: alba, cu lapte sau neagra ori chiar caramel. Oricare dintre variante va produce un tort delicios!
- 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
- 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!
Buna:). Incep prin a te felicita pentru blog, e f frumos si ai retete f interesante. arata demential acest entrement si chiar vreau sa il fac in weekend.
Am 2 intrebari: ce este pectina nh si daca nu gasesc cu ce pot sa o inlocuiesc? A 2a intrebare este daca folosesc o tava cu diametrul de 26 cm ar trebui modificate si cantitatile de ingrediente?
Multumesc anticipat si iti doresc succes in continuare
Cu drag, Teodora.
Pectina NH este un agent de ingrosare, asemenator amidonului daca vrei, dar diferenta fata de amidon si alti agenti de ingrosare este faptul ca poate fi recongelata, dezghetata si recongelata sau topita/retopita de mai multe ori fara sa-si schimbe textura. Nu prea ai cu ce sa o inlocuiesti – inainte de a cumpara pectina NH, foloseam Gelfix, desi nu sunt chiar acelasi lucru.
In mod cert la o tava mai mare trebuie modificate cantitatile.
Tortul acesta arata bine, vreau sa il incerc de Craciun si sper sa imi iasa 🙂
Buna, Olguta! Am si eu aceeasi întrebare ca si teodora referitoare la pectina NH, apoi as mai vrea sa te intreb:
1. Cu ce pot inlocui ciocolată Dulcey? nu stiu de unde sa o iau…
2. Cele 22 g foi de gelatina inseamna aceeasi cantitate si in gelatina praf?
3. Făină de alune de pădure inseamna alune de pădure practic măcinate foarte din, da?
Multumesc!
1. Cred ca am scris si in postare, o poti inlocui cu ciocolata alba, cu lapte, neagra. Dulcey e o ciocolata alba caramelizata, practic are gust de ciocolata alba si caramel in acelasi timp.
2. Da
3. Da
Cat despre pectina, am raspuns mai sus 🙂
A fost foarte bun, am avut cereri sa pun si la pachet si sa-l repet cu prima ocazie! Desi nu a iesit chiar cum se fi trebuit, n-am avut pectina si am înlocuit cu gelatina, numai marmelada nu a fost, dar nu stia nimeni in afara de mine cum ar fi trebuit sa fie de fapt…
Multumesc, Olgura si pt aceasta reteta minunata!
Revin in doua săptămâni cu un alt entremet pe care vreau sa il incerc de la tine ?
Hello Olguta…I have been wanting to try the banana entremet from your website . However I would like to know the substitute for pectin. Is it necessary to use it. And what is the substitute if it’s not available.
Also if there is a a substitute for neutral nappage
Thirdly how do we make dulce de leche
You can omit it – just cook the mixture a little bit longer to make it stiffer.
Neutral nappage no, there’s no way to substitute it, but you an try a different kind of glaze from this blog, there are plenty that don’t have nappage in their composition.
Dulce de leche is made from sweetened condensed milk, by reducing it, boiling it for a few hours until caramelized – but I usually buy it already made.
Buna Olguta, de unde as putea cumpara napage neutru in cantitate mai mica on line( am gasit pe ftshop.ro la 5 kg sau 2,5 dar este napage neutru rece, ar fi bun?)si pot inlocui untul clarifiat cu cel normal?
Napaj neutru nu prea se gaseste in cantitati mici.
Trebuie sa fie un napaj care poate fi incalzit.
Buna Olguta!
Aceasta reteta nu mai imi da pace de cand am vazut-o 🙂 Imi doresc mult mult sa fac acest tort, insa am o mare problema: un congelator minuscul, care e deja plin cu cateva pungi de verdeturi si legume. As putea sa pun tortul doar in frigider? S-ar intari suficient mousse-ul de Dulcey sau e nevoie de congelare?
Iti multumesc in avans pentru raspuns, iti multumesc pentru retetele delicioase si aspectuoase si te felicit din inima pentru pasiunea pe care o pui in ceea ce faci!
Anca
Looks so awesome! I would like to try baking this for my husband birthday next week. Can I replace hazelnut with almond and hazelnut flour with almond flour? Appreciate your prompt reply.
Yes, of course you can. I chose hazelnuts for their intense aroma, but almonds or pecans or other type of nuts would work just as fine.
Happy Birthday to your husband! 🙂
Thank you!
What have you used to decorate the bottom of your cake?
Paillete feuilletine