Peanut Banana Caramel Bouchée

Inspirations:

I wanted to take something very common and popular with the general public and put a modern twist on it. The marshmallow is recognized as an unpolished treat accessible to everyone, to through into a warm drink or put across a fire. I made the marshmallow into a sophisticated bouche with an intriguing shape that has inviting flavours. 

Recipe

Created by
  • Jérôme Landrieu - Cacao Barry Ambassador
  1. Banana Soft Caramel
  2. Caramel Marshmallow for piping
  3. Peanuts-Hazelnuts Feuilletine
  4. Coloured chocolate for lining shells
  5. Assembly

Banana Soft Caramel

ingredients preparation
  • 130g
    sugar
  • 28g
    glucose syrup DE 38
  • 1g
    Madagascar vanilla
  • 97g
    Banana purée
  • 7g
    lime juice
  • 54g
    butter
  • 17g
    CHM-P35LBAR
  • 65g
    35% cream
  • 1g
    sea salt

Dry caramelize the sugar and glucose, and deglaze with the cream, vanilla bean, banana puree, and salt.
Add the butter and cook to 108°C.
Pour over the milk chocolate and emulsify.

Caramel Marshmallow for piping

ingredients preparation
  • 110g
    sugar
  • 47g
    glucose syrup DE 38
  • 47g
    Hot water
  • 63g
    invert sugar
  • 70g
    invert sugar
  • 140g
    gelatin mass
  • 3g
    sea salt
  • 2g
    vanilla paste
  • 17g
    Sosa caramel extract

Make a dry caramel with sugar and glucose.
Deglaze with hot water, sea salt, and lower amount of invert sugar Cook to 113°C.
Pour caramel over larger amount of invert sugar and then add in the melted gelatine mass, and the vanilla paste.
Add 10 drops of Sosa caramel extract, and start whipping.
Pipe.

Peanuts-Hazelnuts Feuilletine

ingredients preparation
  • 57g
    CHM-Q41ALUN
  • 89g
    Peanut praliné
  • 89g
    NPN-HA1BY
  • 114g
    BIG-PF-1BO

Melt the chocolate and pour into the pastes.
Crystalize at 23/24°C.
Add the feuilletine and cast.

Coloured chocolate for lining shells

ingredients preparation
  • 270g
    CHM-P35LBAR
  • 127g
    NCB-HDO3
  • 2g
    orange colourant powder
  • 2g
    yellow colourant powder

Melt the chocolate and cocoa butter together.
Blend in the colour powder.
Crystalize and use.

Assembly

Mould with :

- Lactée Barry

- 1 x Elegant Pistole™ mould,

- 1 x 2cm 1/2 sphere and

- 1 x 4cm 1/2 sphere moulds.

 

Pipe the cold caramel into the 2 cm cavities, and add some roasted peanuts. Let set.
Spread some Peanuts Hazelnuts feuilletine in the Elegant Pistole™ shell.
Whisk the caramel marshmallow
Lightly spray a 4 cm polycarbonate mould with oil and then pipe in the marshmallow
Push the 1/2 sphere caramel shell into the marshmallow. Let set.
Grate some milk and dark chocolate with a microplane, and dip the base of the marshmallow in it.
Stick the marshmallow onto the feuilletine filled Elegant Pistole™.
Melt the top of the chocolate 4 cm 1/2 spheres, to create a hole and then place it upside down over the marshmallow and attach it to Elegant Pistole™ shell.
Put a toothpick in the marshmallow, and place upside down on Styrofoam.
Crystalize the caramel coloured chocolate and pour some over the shells.
Let set and decorate with a caramelized peanut.

Discover more recipes

Haiti & Café Crokine Chocolate Bar

Haiti & Café Crokine Chocolate Bar

Alunga™, Coffee and Café Crokine Praline

Alunga™, Coffee and Café Crokine Praline

Tart a la crème Tea Time

Tart a la crème Tea Time

RUGOSO CAKE

RUGOSO CAKE

Q-fermentation

Q-fermentation