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

Biscuit St Domingue
Ingredients | Preparation |
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In the Robot Coupe, place the almonds and sugar and mix. Add the eggs slowly and mix for 10 mins. |
Banana & Passion Fruit Insert
Ingredients | Preparation |
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Combine the purees together with the sugar and boil. Add the gelatin mass. |
St Domingue 70% Cremeux
Ingredients | Preparation |
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Combine both liquid together with the glucose and the egg yolks. |
St Domingue 70% Chocolate Mousse
Ingredients | Preparation |
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Combine the gelatin and water. |
Mango Banana Jelly
Ingredients | Preparation |
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Combine the gelatin and water. Mix the agar agar and the sugar. |
St Domingue 70% glacage miroir
Ingredients | Preparation |
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Combine the gelatin and water. |