Week 171: Petit banoffee

Following the coffee chiffon a few weeks ago, I have been craving for a coffee dessert. I have not been successful with coffee flavoured entremet, so, I was determined to find some suitable recipes and flavour combination.

I decided to turn one of my favourite tart into an entremet. But instead of the accompanying coffee whipped cream, I decided to use a coffee mousse as the main component.

This glaze was inspired by Chef Otto Tay’s “tiger glaze”. I used a yellow coloured glaze as the glaze, then drizzled dark chocolate glaze over it before the glaze sets. While the effect was not quite like Otto’s, I thought it turned out to be quite nice too.

Makes 5 petit gâteau

For the salted toffee

25g brown sugar

25g unsalted butter

100g condensed milk

A generous pinch of fleur de sel

5 x 7cm rounds of hazelnut joconde

5 x slices of banana

1) Melt the butter and sugar in a heavy bottomed saucepan on low heat.

2) Once melted, pour in the condensed milk and bring to a rapid boil.

3) Turn down the heat and continue cooking while stirring continuously until the sauce have thicken. Cook until it is very thick.

4) Remove from heat and stir in the fleur de sel. Add to taste accordingly.

5) Place a slice of banana in the center of each joconde round then pipe 22g of salted toffee on top of the banana.

6) Place the prepaid jocondes into the freezer and allow it to set until toffee is firm.

For the coffee mousse

1 egg yolk

45g granulated sugar

6g creme patissier powder

80g milk

2g instant coffee granules

1/4 tsp coffee extract

3/4 tsp gelatine powder bloomed in 1 tbsp water

120g whipped cream

1) Whisk together egg yolk, sugar and creme patissier powder in a bowl.

2) Add instant coffee and coffee extract to the milk and bring to a light boil.

3) Pour a little of the warm milk into the egg yolk mixture to temper it, then pour the egg yolk mixture into the milk.

4) Cook the milk mixture on low heat while stirring continuously until cream has thickened.

5) Remove from heat and stir in the bloomed gelatine until fully melted.

6) Once the cream has cooled to room temperature, gently fold in the whipped cream.

7) Fill 46g of coffee mousse into each cavity of the Silikomart Stone mold. Then place a joconde round, toffee side down, into the mold.

8) Allow to freeze overnight.

9) To glaze, first cover with a layer of yellow tinted white chocolate mirror glaze then using piping bag with a small hole, drizzle some dark chocolate mirror glaze before the yellow glaze sets completely.

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