Hazel passion
- Level:
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Medium
Banana & Cocoa Nib Cake
Ingredients: Banana & Cocoa Nib Cake
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26 gcaster sugar
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113 gripe bananas
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8 gdark rum
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86 ginvert sugar
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108 gclarified butter
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108 geggs
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117 gflour
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4 gbaking powder
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86 gdiced banana
Preparation: Banana & Cocoa Nib Cake
- Make a dry caramel with the sugar.
- Add chopped bananas and deglaze with the rum. Leave to cool on a baking mat.
- In a mixer with a paddle attachment, combine brown sugar, invert sugar and butter. Add caramelized bananas and beat the mixture gently.
- Add the eggs and mix well. Add the flour, baking powder and diced bananas and mix till well combined.
- Spread on a silpat tray and bake at 170oC till done.
Hazelnut Praline Cream
Ingredients: Hazelnut Praline Cream
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76 gHeavy Cream 35%
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4 ggelatin
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260 gHeavy Cream 35%
Preparation: Hazelnut Praline Cream
- Soak the gelatin in ice-cold water and set aside.
- Warm the cream and add in the drained gelatin.
- Gradually pour this mixture onto the praline. Emulsify using the paddle attachment in a kitchen aid; it will start to separate instantly.
- Gradually add the rest of the cream until you obtain a glossy mixture. Blend to perfection and pour into insert moulds and freeze.
Passion Fruit Cream
Ingredients: Passion Fruit Cream
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6 ggelatin sheet
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16 gegg yolks
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109 geggs
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185 gcaster sugar
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275 gpassion fruit puree
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214 gbutter
Preparation: Passion Fruit Cream
- Soak the gelatin in ice-cold water and set aside.
- Cook the eggs, yolks, sugar and passion puree over a double boiler till it reaches 82°C.
- Take it off the heat and add the gelatin. Let it cool to 40oC and add the butter and mix well.
- Pour into insert moulds and freeze.
Caramelized Milk Chocolate Mousse
Ingredients: Caramelized Milk Chocolate Mousse
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183 gmilk
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183 gHeavy Cream 35%
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695 gwhipping cream
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13 ggelatin sheet
Preparation: Caramelized Milk Chocolate Mousse
- Caramelize the milk chocolate. Robot coupe it to a fine paste.
- Soak the gelatin in ice-cold water and set aside.
- Warm the milk and heavy cream. Add in the gelatin and pour 1/3rd of the mixture over the caramelized milk chocolate. Mix to get a smooth emulsion.
- Add in the remaining milk and mix to preserve the same texture.
- Fold in the whipping cream (soft peaks).
Gold Chocolate Glaze
Ingredients: Gold Chocolate Glaze
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187 gwater
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382 gcaster sugar
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382 gglucose
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27 ggelatin sheet
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240 gcondensed milk
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135 gNappage
Preparation: Gold Chocolate Glaze
- Soak gelatin in ice water until softened. Squeeze out excess water and set aside.
- In a medium size pot, bring sugar and glucose to a boil. When hot, stir in the drained gelatin.
- Place the gold chocolate and condensed milk in a tall tub. Pour the hot mixture onto the chocolate and emulsify.
- Stir in the neutral glaze. Emulsify using a hand blender.
Roasted Hazelnuts (Décor)
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