Entremets Pabana

Created by
Romain Renard
Cacao Barry® chef & Head of CHOCOLATE ACADEMY™ centre Dubai

Recipe

Biscuit St Domingue

ingredients	preparation
245g Whole almonds 200g caster sugar 365g whole eggs 100g butter 80g egg whites 50g sugar 120g CHD-Q70SDO	In the Robot Coupe, place the almonds and sugar and mix. Add the eggs slowly and mix for 10 mins. Add the soft butter and the melted chocolate. Whip the egg whites with the sugar and combine all together. Bake at 175℃ for 20 mins.

Banana & Passion Fruit Insert

ingredients	preparation
500g Banana purée 60g passion fruit puree 30g sugar 4g gelatin 200 Bloom 24g water	Combine the purees together with the sugar and boil. Add the gelatin mass.

St Domingue 70% Cremeux

ingredients	preparation
300g 35% cream 40g milk 40g egg yolks 60g glucose 180g CHD-Q70SDO	Combine both liquid together with the glucose and the egg yolks. Cook all together at 82℃ and pour on top of the melted chocolate. Emulsify with a hand blender.

St Domingue 70% Chocolate Mousse

ingredients	preparation
320g milk 12g gelatin powder (180 Bloom) 72g water 400g CHD-Q70SDO 700g 35% cream	Combine the gelatin and water. Warm up the milk then add the gelatin mass. Pour on top of the melted chocolate and create an emulsion. Cool down to 40℃ then fold in the cream.

Mango Banana Jelly

ingredients	preparation
300g mango puree 15g Banana purée 50g agar agar 31g sugar 3g gelatin 18g water	Combine the gelatin and water. Mix the agar agar and the sugar. Warm up the purees to 40℃. Add the sugar-agar and bring to the boil for 1 min.

St Domingue 70% glacage miroir

ingredients	preparation
150g water 300g sugar 300g glucose 200g condensed milk 20g gelatin 200 Bloom 120g water 250g CHD-Q70SDO	Combine the gelatin and water. Cook the water, sugar, glucose to 103℃. Add the condensed milk and the chocolate. Mix and stock overnight. Melt at 40℃, mix and use at 30/35℃.