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    • Banana and dulcey entremet
    Desserts

    Banana and dulcey entremet

    My new favourite combination

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    • This recipe is inspired in the Dulcey chocolate from Valrhona, I did it a while ago, but I hadn’t had time to upload it. I love bananas, I think it is an awesome fruit, you can take it everywhere and it is almost always delicious (like maybe sometimes you don’t find good strawberries or avocados, but bananas 99% of the time are always good).

    Dulcey chocolate was born because of a “mistake” made by Frédéric Bau, the creative director of  Valrhona, he melted white chocolate and forgot about it, so the chocolate caramelized and that is how it was born. So if you cant find Dulcey, you can actually make it in your kitchen, caramelizing white chocolate.

    You can put in a baking tray with white chocolate in the oven at 130ºC and caramelize it, being careful of not burning it, until it has the color you want.

    It has a lot of element, but that is what makes it so delicious. It has a really light mousse, a banana cremeux and some dulce de leche as well. The base is made of hazelnuts and it is super crunchy.

    This dessert could work for sure in glasses, you could see the layers of each element, so if you want to change it up and make up your own recipe go ahead!


     

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    Banana dulcey entremet

    Preparation time: 2 hours plus 8 hours of rest
    Servings: 8 portions

    Ingredients

    Hazelnut Dacquoise 
    • 90 g icing sugar
    • 82 g hazelnut powder
    • 30 g flour
    • 105 g egg whites
    • 30 g caster sugar
    • 60 g toasted and chopped hazelnuts

    Banana sponge

    • 30 g caster sugar
    • 130 g chopped bananas
    • 10 g dark rum
    • 100 g brown sugar
    • 40 g honey
    • 125 g clarified butter
    • 125 g whole eggs
    • 135 g flour
    • 6 g baking powder
    • 100 g chopped bananas
    Banana compote 
    • 150 g chopped bananas
    • 50 g brown sugar
    • 50 g butter
    • 2 g NH pectin
    • 100 g dulce de leche
    Dulcey mousse
    • 170 g egg yolks
    • 25 g caster sugar
    • 185 ml whole milk
    • 8 g gelatine + 40 g cold water
    • 390 g Valrhona Dulcey chocolate
    • 450 g cream
    Milk chocolate glaze
    • 225 g water
    • 200 g caster sugar
    • 300 g glucose
    • 200 g sweet condensed milk
    • 15 g gelatine
    • 250 g milk chocolate

    Preparation

    Hazelnut dacquoise

    1. Mix the icing sugar, the hazelnut powder, and the flour in a bowl.
    2. Whisk the egg whites to make a meringue, little by little add the caster sugar until you have a stable meringue. 
    3. Incorporate the dry ingredients with a spatula, being careful to not collapse the meringue. 
    4. With a piping bag and a plane nozzle pipe circles in a baking paper or a silicone mat of 20 cm diameter. 
    5. Pour some chopped hazelnuts on top and bake at 170ºC for 15 to 20 minutes or until it is golden and dry, let it cool down. 

    Banana sponge

    1. Caramelize the chopped bananas, in a pan put 30 g of caster sugar until it caramelizes, add the chopped bananas and caramelize both sides and then add the rum. Take out of the fire. 
    2. Mix the brown sugar, the honey, and the butter, mixing until it is soft, add the eggs and incorporate well, finally add the caramelized bananas. 
    3. Add the sifted flour with baking powder, the pinch of salt, once it is all homogeneous, pour the sponge mix in an 18 cm cake pan. 
    4. Bake at 170ºC for 10 to 15 minutes.
    5. Cut the sponge if it is necessary and this is your first layer of the entremet, put in an 18 cm ring with acetate paper on the side of the ring so it doesn’t stick. 

    Banana compote

    1. Combine brown sugar, butter, and pectin in a pan.
    2. Add the bananas and cook at low fire for 3 minutes.
    3. Pour the compote on top of the layer of banana sponge and freeze it. Once it is frozen add a layer of dulce de leche on top.

    Dulcey mousse 

    1. Hydrate the gelatine in cold water.
    2. Mix the egg yolks with the sugar.
    3. Heat the milk in a pan and pour it in the yolks while you are whisking.
    4. Put the mix back in the pan and cook to an Anglaise cream (85ºC) 
    5. Take out of the fire and add the hydrated gelatine, pass through a sieve and pour on top of the dulcey chocolate and emulsify, let it cool down to 22ºC. 
    6. Whip the cream and incorporate to the previous mix, until it has a mousse texture. 

    Assembly

    1. I used the Eclipse mold from Silikomart, but you can use any mold you have available. 
    2. Cut the dacquoise with an 18 cm ring
    3. Pipe the mousse in the mold, making sure you cover all the sides of the mold, take the insert out of the freezer and put it inside the mold, making sure that all the sides are covered with the mousse, make a small amount of pressure.
    4. At last, put the dacquoise and cover the rest with mousse, freeze the entremet for 8 hours or overnight. 

    Milk chocolate mirror glaze 

    1. Heat all the ingredients to boil, except for the gelatine and the chocolate.
    2. Add the gelatine, previously hydrated.
    3. Pour on top of the chocolate and with a hand blender mix until you have a good emulsion, without adding any air. 
    4. Let it rest in the fridge for 12 hours before you glaze the entremet. 
    5. Use the glaze at 28 / 30ºC and glaze the frozen entremet, decorate and enjoy after 2 hours so it has time to defrost. 

    Posted on 18 de March, 2019.

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