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–+ servings

Banana Dulcey Entremet

This banana Dulcey entremet is amazing with its intense flavor of banana that perfectly matches the sweetness and delicacy of the Dulcey chocolate, a special Valrhona variety that combines subtle notes of caramel with a touch of salt and vanilla.
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Rezultat -12 slices

Ingrediente
 

Banana sponge cake

  • 30 g white sugar
  • 130 g bananas (sliced)
  • 10 g dark rum
  • 100 g dark brown sugar
  • 40 g honey
  • 125 g butter (clarified)
  • 125 g eggs
  • 135 g all-purpose flour
  • 6 g baking powder
  • 100 g banana (chopped)

Hazelnut dacquoise

  • 90 g icing sugar
  • 82 g hazelnut flour
  • 30 g all-purpose flour
  • 105 g egg whites
  • 30 g white sugar
  • 60 g hazelnuts (roasted and chopped)

Banana compote

  • 150 g bananas (diced)
  • 50 g light brown sugar
  • 50 g butter
  • 2 g pectin NH

Extra

  • 80 g dulce de leche

Dulcey mousse

  • 170 g egg yolks
  • 25 g white sugar
  • 185 g milk
  • 8 g gelatin + 48g water
  • 390 g Dulcey Valrhona chocolate (melted)
  • 450 g heavy cream (whipped)

Dulcey glaze

  • 22 g gelatin + 132g water
  • 125 g water
  • 225 g white sugar
  • 225 g glucose syrup
  • 225 g Dulcey chocolate/ milk chocolate
  • 160 g sweetened condensed milk
  • 90 g neutral nappage

Instructiuni

Banana sponge cake

  • 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.

Hazelnut dacquoise

  • Mix the icing 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.

Banana compote

  • 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.

Dulcey mousse

  • 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.

Dulcey mirror glaze

  • Bloom the gelatin 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.

To assemble the cake

  • Line a 21cm diameter cake ring with acetate sheets and place the dacquoise at the bottom of the ring.
  • Pour 1/2 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.

Notes

This recipe will yield a 21cm diameter cake.
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