Week 172: Petit banoffee II

After my not-so-successful attempt last week, I decided to try a different assembly this time. I have also discovered that “toffee sauce” does not freeze well and made a chocolate shell to encase it. Unfortunately I was a little lazy and ended up with a chocolate shell that is slightly too thick!

I still think it is an improvement though and more toffee and more coffee mousse and of course, chocolate. Chocolate is always good. I think the only change I’d make next time round would be a thinner chocolate shell and a thicker toffee sauce. Hmm. But until then, bon appetit!

Makes 4 petit gâteau

For the chocolate dome

100g dark chocolate couverture

1) Temper the dark chocolate and spread it evenly into 4 dome molds. There should be 25g of chocolate in each dome.

2) Allow to set in the refrigerator.

For the salted toffee

25g brown sugar

25g unsalted butter

100g condensed milk

Fleur de sel to taste

1 large banana, sliced

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) Remove the chocolate domes from the refrigerator and distribute the banana slices equally between the domes, then top the banana with 35g portion of salted toffee each. Place the toffee filled chocolate domes into the freezer.

For the coffee mousse

1 egg yolk

45g granulated sugar

6g creme patissier powder

80g milk

2g instant coffee

1/4 tsp coffee extract

3/4 tsp gelatine powder

1 tbsp water

145g 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) Remove frozen domes and place one each into the center of a 7cm cake ring.

8) Then, fill up the cake ring with coffee mousse. There should be about 65g of mousse in each ring. Allow to freeze overnight.

To assemble

50g dark chocolate couverture

50g heavy cream

White chocolate mirror glaze

Yellow colouring

Gold leaves for decoration

1) Place chocolate and heavy cream in a saucepan and heat on low heat until chocolate has just melted.

2) Remove from heat and stir until ganache is smooth.

3) Fill ganache into a pastry bag fitted with a petal tip.

4) Prepare the mirror glaze by heating it, adding the colouring, strain, then allow to chill to room temperature.

5) Remove mousse from freezer. Warm the cake rings slightly by rubbing it between your hands and remove the frozen cakes from the rings.

6) Pour over the yellow-tinted white chocolate mirror glaze.

7) Allow the glaze to set, then pipe the chocolate ganache (25g) onto each cake and decorate with a gold leaf.

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