Medium
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No food waste
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Comfort Foods
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Chocolate Innovation
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E-Commerce Friendly
Combining Caramel, Chocolate and Banana to create a decadant dessert is one thing, but also making it Vegan is taking it to the NXT levelCombining Caramel, Chocolate and Banana to create a decadant dessert is one thing, but also making it Vegan is taking it to the NXT levelCombining Caramel, Chocolate and Banana to create a decadant dessert is one thing, but also making it Vegan is taking it...
Containing: 6 Components
Banana Sponge
Ingredients: Banana Sponge
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110 gvegan butter
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220 gsugar
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20 gPea Protein
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275 gflour
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10 gbaking powder
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245 gPea milk
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100 gwater
Preparation: Banana Sponge
- Mix Water and Pea Protien together and form paste
- Cream the Vegan butter & sugar, adding the Pea protien mix slowly.
- Add the flour & pea milk alternatively, mixing to a smooth paste.
- Spread into 60x40cm tray
- Bake at 180°C
Caramel Schmeer
Ingredients: Caramel Schmeer
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625 gsugar
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340 gvegan cream
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170 gvegan butter
Preparation: Caramel Schmeer
- Form a dry caramel with the sugar
- Warm the cream adding to the caramel
- Lastly add the soft butter
Chocolate Pastry Cream
Ingredients: Chocolate Pastry Cream
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560 gsoy milk
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2 gVanilla Extract
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70 gsugar
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300 gCHM-Q42MEX
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40 gcorn starch
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30 gflour
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90 gsoy milk
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40 gBlue cacao butter
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80 gvegan butter
Preparation: Chocolate Pastry Cream
- Heat 1st Milk ammount & Vanilla
- Form paste with Flour, corn starch, sugar and 2nd amount of Milk
- Pour hot milk over paste and cook out until thick
- Pour over Chocolate & Cacao butter
- Melt and emulsify.
- Set & Use
Honeycomb
Ingredients: Honeycomb
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325 gsugar
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50 gMaple syrup
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125 gglucose syrup
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60 gwater
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15 gBicarbonate of Soda
Preparation: Honeycomb
- Cook the sugar, maple syrup & glucose with the water to 170°C
- Remove from the heat & allow cooling slightly
- Sieve in the bicarb of soda
- Mix lightly, allow to soufflé pouring out into a large deep gastro tray
- Use
Candied Pecans
Ingredients: Candied Pecans
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600 gpecan nuts
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400 gsugar
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200 gwater
Preparation: Candied Pecans
- Cook the sugar , water to 114°C
- Add the nuts & then sand
- Place back on the heat & gently caramelize to the degree of roast
- Pour out onto silpat mat , allow to cool
Assembly
- Mould NXT Milk chocolate shells
- Layer with Caramel, Sponge, Pastry Cream
- Garnish with Caramelized Bananas, Candied Pecans, Honeycomb, Chocolate Garnish
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