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This amazing swirl dessert is made of several components: a cookie base, soft caramel filling, caramel marshmallow, and banana milk chocolate crémeux.

This amazing swirl dessert is made of several components: a cookie base, soft caramel filling, caramel marshmallow, and banana milk chocolate crémeux.

Διάρκεια ζωής:: 1 Day
Conservation:: Refrigeration at 4°C

Περιέχει: 6 Συστατικά

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200 g

Heavy cream 35% fat
2 g

Madagascar vanilla bean
2 g

Sea salt
150 g

sugar
50 g

Glucose syrup DE38
100 g

butter

Boil the heavy cream, vanilla and salt.
Remove from the heat and set aside.
Heat up the pan and dry caramelize the sugar little by little.
Wait for the sugar to completely dissolve before adding the next addition of sugar.
Once the sugar has completely caramelized, add the glucose syrup and continue heating until obtaining a deep caramel. You can pre-heat the glucose syrup in the microwave: it will greatly quicken the caramelization process.
Then begin deglazing by adding 3⁄4 of the butter into the saucepan and mix until completely smooth.
Continue the deglazing by adding the heavy cream mixture little by little into the saucepan, while stirring constantly.
Bring the whole preparation to the boil and cook to 106°C (223°F).
Once at 106°C (223°F), remove from the heat, add the remainder of the butter and stir until completely melted.
Strain the infusion into a bowl and remove the beans.
Allow the caramel to slightly cool down and transfer into a sauce gun. Reserve around 100g (3.5 oz) for the caramel marshmallow and the garnish.
Immediately fill the fleximold to 1/3 full and place into the freezer.

Tools

Cooktop
Saucepan
Metal Tray
Whisk
Strainer
Thermometer
Microwave
Bowl(s)
Mixing bowl (s)
Sauce gun or dosing funnel
4 cm (1.6”) round fleximold
Spatula(s)

100 g

Banana purée
20 g

Gelatin mass (gelatin powder 200 bloom/ water ratio: 1/5)
170 g

Callebaut Milk Chocolate - 823 - 5kg Block
10 g

Callebaut Cocoa - Cocoa Mass - 2.5kg Callets
200 g

Heavy cream 35% fat
Q.S.

F029187
Q.S.

CLR-19165

Melt the chocolate and the cocoa mass together in the microwave for 30 seconds at a time at high power. Stir, and then place back in the microwave for an additional 30 seconds, or until melted. The final temperature of the chocolate should be 40°C (104°F).
In the meantime, heat the banana purée to 30°C (86°F).
Remove the banana purée from the heat, add the gelatin mass and stir until obtaining a completely smooth preparation.
Once completely smooth, pour the banana mixture onto the chocolate preparation and whisk until completely combined.
Whisk in the heavy cream and mix until completely smooth.
Transfer into a piping bag, cut off a small tip to control the flow and immediately pipe into the mold. Make sure to fill the cavities completely.
Using a wooden skewer, trace the mold and make sure that there is no air bubbles.
Use an offset spatula to remove the excess preparation and place into the blast freezer.
Once frozen enough to be easily unmolded, unmold the crémeux and immediately spray non pre-crystallized brown cocoa butter to create a velvet effect. The temperature difference between the cocoa butter and the frozen crémeux will result in a nice velvety surface.
When spraying, it is also important to always keep the same distance and angle between the frozen pastry and the spray gun in order to have an even application of color.
Place gold powder on a brush and gently blow it onto the crémeux.
Place back into the freezer.

Tools

Cooktop
Saucepan
Whisk
Tall recipient
Thermometer
Microwave
Piping Bag
Scissors
Parchment paper
Offset spatula
Spray gun
Gloves
Brush
Bowl (s)
Metal Tray (s)
Silpat (s)
Wooden Skewers
4 cm (1.6”) spiral mold
Spatula(s)

130 g

soft butter
50 g

powdered sugar
20 g

vanilla sugar
17 g

almond powder
45 g

Eggs, whole
234 g

All purpose flour
0.5 g

Madagascar vanilla bean, scrapings
1 g

vanilla powder
2 g

vanilla extract

Place all the dry ingredients in the food processor and pulse to combine until smooth.
Add the butter and mix well.
Mix the vanilla extract with the eggs and add into the food processor.
Blend until a dough forms.
Turn the dough out onto a Silpat and knead by hand to finish forming the dough.
Place a 3 mm (0.12”) frame around the dough, cover with a second Silpat and use a rolling pin to flatten the dough to 3mm (0.12”) thick.
Remove the excess using a scraper and then cut the interior of the frame to remove it easily.
Place a Silpat on top of the 3 mm (0.12”) dough and put into the freezer.
Once frozen, remove the Silpat on top of the dough and cut out discs using a 5 cm (2”) ring cutter.
Transfer onto another Silpat, bake at 160°C (320°F) for about 12 minutes, or until golden brown.
Let the cookie cool down completely before processing.

Tools

Metal Tray
Scraper
Bowl(s)
Offset spatula
Gloves
Rolling pin
Rack
Thermomix or food processor
Silpat (s)
3mm (0.12”) frame
5 cm (2”) ring cutter
Spatula(s)

Q.S.

Callebaut Dark Chocolate - 811 - 5kg Block

Using a microplane, grate dark chocolate shavings for the assembly.
Reserve in a bowl at 18-20°C (64-68°F) until needed.

Tools

Parchment paper
Gloves
Spoon
Bowl (s)
Microplane

Unmold the frozen salted caramel and place one onto each baked cookie.
Place back into the freezer.

176 g

sugar
76 g

Glucose syrup DE38
76 g

water
6 g

salt
101 g

Inverted sugar #1
112 g

Inverted sugar #2
224 g

Gelatin mass (gelatin powder 200bloom/water ratio: 1/5)
3 g

Madagascar vanilla bean, scrapings
Q.S.

Gold leaves

Bring the water, salt and inverted sugar #1 to the boil.
Place the gelatin mass, 35g (1.2 oz) of the previously made salted caramel, inverted sugar #2 and the vanilla scrapings into a mixing bowl.
Make a caramel with the sugar and glucose. If you need more information about how to make a caramel, refer to the first component of this recipe.
Deglaze the caramel with the water mixture and cook to 113°C (235°F).
Pour the mixture onto the ingredients already in the mixing bowl.
Once all the ingredients are completely melted together, whip the preparation, starting on low speed and slowly increasing to high speed until the preparation holds dense peaks.
Transfer the marshmallow into a piping bag with a 10 mm (0.39”) piping tip and immediately pipe onto the frozen discs of vanilla pâte sucrée topped with a layer of frozen caramel.Cover completely.
Then, using a wooden skewer, place a portion of sprayed frozen crémeux on top of the marshmallow. Gently press onto the marshmallow to make sure that it is evenly spread out in between the vanilla pâte sucrée disc and the frozen crémeux.
Remove the skewers and, using a spoon, cover the marshmallow with dark chocolate shavings.
Transfer the remainder of salted caramel into a piping bag, pipe a dot onto the swirl and immediately stick a piece of gold leaf onto it.