Ingredients
For
20
servings
312 g Toasted salted peanut
187 g Sugar
1 g Vanilla
145 g milk
145 g cream
64 egg yolk
48 g sugar
198 g Milk chocolate 43%
261 g marzipan 50%
79 g sugar (A)
127 g egg yolk
91 g eggs
152 g egg whites
79 g sugar (B)
61 g flour
30 g Extra Brute (cocoa powder)
61 g Grand Caraque (cocoa mass)
61 g butter
124 g butter
112 g flour
124 g almond powder
2 g salt
12 Extra Brute (cocoa powder)
318 g Fresh very ripe bananas
31 g Brown sugar
1 g Pectin nh
1 g Ascorbic acid
31 g Lemon juice
Preparation
Caramelize the sugar and vanilla add the hot toasted peanuts.
Spread it out on a silicone mat and leave it to cool down, and remove the vanilla pod.
Blend everything till it is smooth.
In a saucepan, heat the cream and the milk
Combine together egg yolk and sugar.
Cook all like a creme anglaise at 84°C.
Add the chocolate.
Mix with the hand blender to have a smooth texture.
Melt butter and cocoa mass.
Mix marzipan with sugar (A) with a paddle.
Slowly add the eggs and egg yolks, scrape and make sure there is no lumps.
Then change to a whip and whip it to light.
Whip the egg whites and sugar (B) till stiff peak and gently fold into the egg yolks.
Fold in the sifted flour and cocoa powder in three additions.
Drizzle and fold in the melted butter and cocoa mass mixture.
Mix butter, brown sugar, salt, and almond powder till it is smooth.
Followed by the sifted flour and cacao powder.
Stop when it starts to get crumbly.
Blend the fresh ripe bananas with the ascorbic acid and lemon juice.
Mix the brown sugar with the pectin.
Pour a bit of the banana puree on top of the pectin mixture and mix well.
Heat the rest of the banana puree till 60’C and add the pectin mixture.
Bring it to a boil and leave it boiling for 1 minute, and pour into the mould.
Whip the Debic Cream Plus Mascarpone until a firm mass and add the Peanut Praline
Assembly
Create a very thin milk chocolate shell (10 g) into the Chocolate World FH oval mould.
Place 2 half pieces of toasted and salted peanuts (5 g) inside.
And cover half way with milk chocolate cremeux ( 20 g).
Cover the cremeux with the banana confit (20 g) and scrape the mould and place into the freezer, after freezing stick them together and freeze again.
Stick 5 chocolate ovals on the chocolate crumble (15 g) with some dark chocolate and spray the chocolate with neutral glacage with 20% extra water and 5% dark chocolate.
After spraying, place the dark chocolate sponge (5 g) on top and pipe the mascarpone cream (30 g) op top, use a hot tube to create a line so you can pipe the peanut praline (4 g) inside.
Finishing touch
Place some half peanuts on the sides of the mascarpone cream
