Entremets Pabana

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

Biscuit St Domingue

Ingredients Preparation
  • 245g
    Whole almonds
  • 200g
    caster sugar
  • 365g
    whole eggs
  • 100g
    butter
  • 80g
    egg whites
  • 50g
    sugar
  • 120g
    Saint-Domingue

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
    Saint-Domingue

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
    Saint-Domingue
  • 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
    Saint-Domingue

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℃.  

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