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Chalet

A delightful masterpiece inspired by the cozy charm of alpine chalets. This is not just a dessert; it's an exquisite journey through the comforts of winter, blending flavors and textures to create an unforgettable experience perfect for any celebration or cozy gathering.

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Cakes and tarts

photo1 | Debic

Ingredients

Pecan Meringue

57 g Pecan Powder

57 g Cacao Powder

229 g Icing Sugar

229 g Unrefined Cane Sugar

229 g Egg White

Chocolate Mousse

194 g Fresh Cream

194 g Milk

78 g Pasteurised Egg Yolk

39 g Sugar

245 g Dark Chocolate Inaya 64%

Dark Chocolate Sponge

261 g Marzipan 50%

79 g Unrefined Brown Cane Sugar (A)

127 g Egg Yolk

91 g Eggs

152 g Egg White

79 g Unrefined Brown Cane Sugar (B)

61 g Flour

30 g Extra Brute (Cocoa Powder)

61 g Grand Caraque (Cocoa Mass)

61 g Butter

Flamed Banana

350 g Fresh Ripe Banana

350 g Sugar

350 g Brown Rum

Pavoni Buche (Chalet)

180 g Dark Chocolate Mousse

110 g Flamed Bananas

100 g Pecan Meringue

220 g Chocolate Banana Whip Ganache

50 g Vanilla Marshmallow

180 g Dark Chocolate Sponge

40 g Guayaquil Extra Bitter 64%

20 g Red Cacao Butter Spray Pavoni

Chocolate Banana Whip Ganache

202 g Milk

101 g Fresh Ripe Banana

40 g Gelatine Mass

404 g Cream

253 g Dark Chocolate, WFC

Vanilla Marshmallow

189 g Trimoline A

4 g Vanilla

426 g Sugar

132 g Trimoline B

41 g Water

208 g Gelatine Mass

Preparation

Pecan Meringue

Heat the egg white and sugar till 50°C and whip airy.

Combine with icing sugar with a spatula, followed by the cacao powder and the pecan powder.

Pipe on the tray. Bake at 80°C in the oven.

Vanilla Marshmallow

Mix trimoline A, sugar and water and boil till 110°C.

Place the trimoline B and the gelatin mass into the mixing boil.

Mix both together and whip till airy.

Chocolate Banana Whip Ganache

Cook the milk and glucose and add this to the gelatine mass and dark chocolate.

After that, add the cream and banana.

Mix with the hand blender and store overnight before whipping.

Flamed Banana

Caramelise sugar.

Add the slices of banana.

Flambe with rum.

Dark Chocolate Sponge

Melt butter and cocoa mass.

Mix marzipan with sugar (A) with a paddle.

Slowly add the eggs and egg yolks, scrape, and ensure no lumps.

Then, change to a whip and whip it to light.

Whip the egg whites and sugar (B) until stiff peaks and gently fold into the yolks.

Fold in the sifted flour and cocoa powder in three additions.

Drizzle and fold in the melted butter and cocoa mass mixture.

Cover the biscuit with pecan nuts and bake at 190°C for 9 minutes.

Chocolate Mousse

Make an anglaise with milk, sugar and pasteurised egg yolks.

Cook the mixture to 85°C.

Remove from fire and strain the anglaise.

Melt the chocolate and add it to anglaise.

Whip the cream in a separate bowl to a soft peak, then fold it into the mixture.

Assembly

Fill up the silicone mould with Guayaquil extra bitter 64% and pour it empty again to make it as thin as possible.

Pour the dark chocolate mousse inside, place the flamed bananas in the centre, and place a layer of dark chocolate sponge inside.

Followed by some chocolate banana whip ganache that has been piped on top.

Cover that with the dried meringue.

Close the buche with another layer of dark chocolate sponge and place into the freezer.

Finishing touch

Spray the cake with the 75% -25%: red-green Cacao butter from Pavoni, pipe the soft Marshmellow sprinkled with some snow sugar and cover with some toasted nuts.

Recipe tags Cakes and tarts

debic for chefs

debic for chefs