Macadamia

THE ART OF ILLUSION
Raúl Bernal gives us a tempting piece of visual trickery with this recipe that recreates a Macadamia nut with an interior made of brownie, toffee caramel, caramelized banana and whipped macadamia nut ganache.

brownie

Ingredients Preparation
  • 500g
    butter
  • 360g
    pasteurized egg(s)
  • 400g
    sugar
  • 4g
    salt
  • 200g
    all-purpose flour
  • 4g
    Baking powder
  • Melt the couverture at 45 °C and the butter separately.
  • Beat together the eggs and sugar.
  • Mix the butter with the coating and add the beaten egg and sugar.
  • Add the sifted flour with the baking powder and salt.
  • Roll out into a 60x40 tin, 0.5 cm tall.
  • Bake at 175 °C for 12 minutes.
  • Leave to cool, then cut out internal discs.

vanilla syprup

Ingredients Preparation
  • 1000g
    water
  • 500g
    sugar
  • 0.5g
    vanille caviar
  • Bring the water and sugar to the boil.
  • Add the vanilla.
  • Set to one side.
  • Glaze the brownie.

toffee caramel

Ingredients Preparation
  • 45g
    sugar
  • 45g
    cream
  • 30g
    butter
  • 1g
    crushed sea salt flakes
  • Caramelize the sugar without water.
  • De-caramelize with the warm cream.
  • Add the butter and salt.
  • Allow to cool in a dish, keeping it moving to ensure a good emulsion.
  • Make a spiral on top of the brownie.

caramelized banana

Ingredients Preparation
  • 600g
    sugar
  • 800g
    water
  • 500g
    diced banana
  • Caramelize the sugar without water, the de-caramelize with hot water.
  • Leave in the fridge to chill.
  • Cut up the banana and put it in a vacuum bag with the caramel.
  • Fill up to 100 % full.
  • Set to one side.
  • Strain and place on top of the toffee caramel.
  • Freeze.

whipped macadamia nut ganache

Ingredients Preparation
  • 575g
    milk
  • 160g
    roast macadamia nuts
  • 13g
    gelatin leaves
  • 240g
    Opal
  • 165g
    pure macadamia paste
  • 1000g
    cream
  • 0.1g
    vanille caviar
  • Roast the macadamia nuts in the oven.
  • Heat up the milk and add the roast macadamia nuts.
  • Leave to infuse for 15 minutes.
  • Blend with a blender.
  • Sieve through a conical strainer and adjust the milk level until you obtain the initial weight of the milk.
  • Add the gelatine.
  • Incorporate the melted chocolate and create an emulsion.
  • Add the macadamia paste and the cream.
  • Mix with a blender.
  • Leave to chill in the fridge for 24 hours.
  • Assemble.

Place into the mould and insert the interior.
Freeze.

white glaze

Ingredients Preparation
  • 550g
    milk
  • 30g
    powdered milk 1% fat
  • 100g
    glucose syrup DE 40
  • 22g
    gelatin leaves
  • 1200g
    Opal
  • 30g
    Jade
  • 200g
    cold neutral gelatine
  • Heat up the milk together with the powdered milk and glucose syrup.
  • Add the gelatine leaves.
  • Pour onto the chocolate at intervals, creating an emulsion using a hand blender.
  • Strain.
  • Coat at 35 °C.

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