Medium
Containing: 7 Components
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Hazelnut Financier

Ingredients

  • 138 g
    egg whites
  • 2 g
    cream of tartar
  • 14 g
    honey
  • 41 g
    light brown sugar
  • 41 g
    Sugar in the raw
  • 34 g
    icing sugar
  • 90 g
    hazelnut flour
  • 55 g
    All purpose flour
  • 1 g
    baking powder
  • 83 g
    brown butter
  • brown butter
  • 1 piece(s)
    Fresh banana, sliced

Preparation

  1. Brush the mold with melted brown butter.
  2. To make the meringue, place the egg whites and the cream of tartar in the mixing bowl, add the brown sugar and then the honey.
  3. Whip on medium speed until it attains some volume then add the raw sugar in 3 additions, allowing each addition to incorporate and slightly melt into the meringue.
  4. In the meantime, in another bowl, mix together the icing sugar, hazelnut flour, all purpose flour and baking powder.
  5. Place a sifter on a piece of parchment paper, pour the dry mix into the sifter and sift with the help of a scraper.
  6. Add the dry mixture to the meringue and gently fold it together using a spatula. Scrape the sides of the bowl while mixing.
  7. Incorporate the brown butter to the mixture in 3 additions.
  8. Fold it gently after each addition until well incorporated.
  9. Transfer the mixture into a piping bag and cut the tip.
  10. Pipe into the pre-buttered fleximolds filling each mold 1/3 full.
  11. Place one banana slice inside each portion, pushing it down gently until it is leveled with the batter.
  12. Pipe more batter into the molds, filling each mold 3/4 full to leave room for the cake’s expansion during baking.
  13. Brush a sheet of parchment paper with brown butter.
  14. Place the paper on top of the financiers and top that with a cooling rack.
  15. Bake at 160°C (320°F) until a skewer inserted into the center of the cake comes out clean. Check the cakes after 12 minutes and rotate as needed to get an even browning.
  16. Let the cakes cool in the mold before unmolding them and placing them onto a tray.
  17. Freeze them on the tray until completely frozen.

Tools

  • Metal Tray
  • Piping Bag
  • Scissors
  • Scraper
  • Bowl(s)
  • Parchment paper
  • Mixing bowl (s)
  • Cooling rack
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula
  • Pastry brush
  • Flexible mold (mini muffin)
  • Sieve

Banana Gelée

Ingredients

  • 104 g
    Fresh diced banana, very fresh
  • 14 g
    Sugar #1
  • 3 g
    Madagascar vanilla bean
  • 109 g
    Banana purée
  • 14 g
    Sugar #2
  • 4 g
    Pectin NH 325
  • 4 g
    lime juice

Preparation

  1. Place the diced bananas into the saucepan. Add the sugar.
  2. Slice the vanilla bean and scrape the seeds with your knife and add to the pan.
  3. Cook the mixture on medium heat while constantly moving it around with a spatula so it does not burn.
  4. Cook for 2 to 3 minutes until the mixture gets soft.
  5. Add in the banana purée and mix well.
  6. Combine the sugar and pectin. Then add the mixture to the banana mixture little by little, mixing well after each addition to avoid any lumps.
  7. Bring this to the boil while still constantly mixing. When boiling, add in the lime juice.
  8. Without too much delay, deposit the mixture into the fleximold demi-spheres by pouring the mixture onto the mold and spreading it into each individual mold.
  9. Place in the freezer and freeze until it is completely frozen.

Tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Scraper
  • Bowl(s)
  • Parchment paper
  • Spoon
  • Damp Towel
  • Spatula
  • Paring knife
  • Flexible mold (mini muffin)

Gold Whipped Ganache

Ingredients

Preparation

  1. In a bowl, combine the gelatin with the water and stir well. Let the mixture bloom for 5 to 10 minutes.
  2. Place the milk and the salt in a saucepan and bring to the boil.
  3. Add the gelatin to the milk and mix well.
  4. Place the chocolate and caramel fill in a tall recipient and pour the milk mixture over it. Let the mixture melt for a minute or two then blend it with an immersion blender.
  5. Scrape the bowl with a spatula.
  6. Pour in the heavy cream and blend it with the immersion blender making sure everything is well mixed.
  7. Pour into a shallow bowl and cover with plastic wrap making sure that the plastic wrap touches and covers the surface of the ganache.
  8. Chill completely in the refrigerator for at least 4 hours.

Tools

  • Cooktop
  • Saucepan
  • Tall recipient
  • Immersion blender
  • Bowl(s)
  • Plastic film
  • Heat-resistant Bowl
  • Spatula
  • Metal spoon

Caramelized Puffed Rice Cereal

Ingredients

  • 32 g
    simple syrup
  • 66 g
    Puffed rice cereal

Preparation

  1. Place the cereal into a large bowl and pour the simple syrup over it. Mix well.
  2. Once well mixed, pour it onto a silicone mat and spread around.
  3. Bake at 150°C (302°F) for 15 to 20 minutes or until golden brown.
  4. Cool completely then lightly crush the caramelized cereal into a coarse consistency using a food processor.

Tools

  • Metal Tray
  • Bowl(s)
  • Mixing bowl (s)
  • Silicone mat
  • Food processor
  • Spatula

Dipping Glaze

Ingredients

Preparation

  1. Place the chocolate, cocoa butter and clarified butter into a microwavable bowl and melt in the microwave for 30 seconds at a time on high power.
  2. Stir and place back in the microwave for an additional 10 seconds. Repeat until the mixture is completely melted.
  3. Cool the mixture until it reaches 35°C (95°F).
  4. When the mixture is at 35°C (95°F), fold in the crushed caramelized cereal.
  5. Pour the mixture into a tall recipient and reserve.

Tools

  • Tall recipient
  • Thermometer
  • Microwave
  • Bowl(s)
  • Bowl (s)
  • Spatula

Gold Chocolate Shavings

Ingredients

Preparation

  1. Pour the tempered Gold chocolate onto the stone table and spread it out into a very thin layer using an offset spatula.
  2. Let it set completely.
  3. Scrape it up into shavings using a scraper.
  4. Place the shavings into a bowl and reserve.

Tools

  • Scraper
  • Offset spatula
  • Mixing bowl (s)
  • Stone (marble) table

Assembly

  1. Cover a tray with plastic wrap and place a cooling rack in it.
  2. Transfer your frozen cakes onto the rack and place them upside down.
  3. Pour the dipping glaze on each cake, covering it completely, then using an offset spatula, transfer the cakes onto a tray covered with parchment paper.
  4. Turn the cakes over again.
  5. Unmold the banana gelée and place one onto each cake.
  6. Using the paddle attachment of the tabletop mixer, whip the refrigerated Gold whipped ganache (component 3) on medium speed until it reaches the consistency of a thick whipped cream.
  7. Transfer the cream into a piping bag with a 10 mm (0.4”) piping tip.
  8. Pipe a dot of whipped ganache large enough to cover the gelée dome in the top of each cake.
  9. Cover the whipped ganache with chocolate shavings in a decorative manner.
  10. Sift some vanilla powder on top of the shavings on each cake.
  11. Sprinkle gold flakes gently on top of the shavings.

Tools

  • Piping Bag
  • Scraper
  • Parchment paper
  • Offset spatula
  • Gloves
  • Metal Tray (s)
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Cooling rack
  • Plastic wrap
  • 10mm (0.39”) piping tip
  • Sieve

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