{"id":2679,"date":"2018-06-15T06:55:40","date_gmt":"2018-06-15T04:55:40","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2679"},"modified":"2019-07-08T14:07:03","modified_gmt":"2019-07-08T12:07:03","slug":"smoky-banana","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/smoky-banana\/","title":{"rendered":"smoky banana"},"content":{"rendered":"Graham Cracker
\nCreamy method, with butter, sugar and spices. Add dry ingredients in multiple additions, scraping well in-between. Sheet thin (2-3mm), bake at 335F, 8-12 mins.
\nDivide dough into two batches: process one hot, cool the other portion to process cold.<\/p>\n
Graham cracker hazelnut cookie paste
\nBlend cookie dough in robotcoupe when pulled from oven, add Valrhona hazelnut paste. Blend as a smooth paste.<\/p>\n
Cinnamon marshmallow
\nCook sugar, water, glucose to 121C. Add gelatin, pour over French meringue (soft peak) for a cooked Italian meringue. Let cool, work warm dropping into a lightly greased \u00bc sheetpan. Let set, then cut into small cubes.<\/p>\n
Reconstituted marshmallow cookie crunch
\nAdd cooled graham cracker to bowl in kitchen aid with paddle, mix on low setting to break up cookie into small chunks. Separately mix melted chocolate and cookie paste, add to broken up cookie. Once you have a chunky mix, add lightly torched marshmallows. Do not overmix.
\nPlace between two parchment sheets, sheet to 4\/5mm on sheeter. Cut with cake circle 16.2cm.<\/p>\n
Moist hazelnut cake
\nIn robotcoupe, combine hazelnut flour, sugar and eggs. Blend, then stream in melted butter.
\nCarefully fold with French meringue (whites + sugar, whisked to medium peak). Pour into 16.2cm cake ring placed on silpat, at 140g per ring. Bakeoff 4 rings (2 will be used per entremets). When slightly cooled, place the reconstituted cookie crunch disc on top of the cake. Press down lightly. Freeze. <\/p>\n
Banana orange passion gelee
\nHeat purees and juice with trimoline and three quarters of sugar. Once at 40C, whisk in remainder of sugar mixed with pectin NH. Cook on low to medium heat for 4-5 minutes. Take off heat. Pull ring with cake and crunch from freezer, flip over so crunch becomes the base. Then place 120g of small diced banana lightly tossed with passion puree, distributing more or less across the surface of cake. Then pour 120g of the banana gelee on over this. Make sure it is spread evenly. Cool down slightly in fridge, then place the other hazelnut cake on top, pressing down. Return to freezer. <\/p>\n
Smoked Azelia Chocolate Mousse
\nSmoke liquid cream and chocolates using a Polyscience smoking gun, using Applewood chips.
\nLet infuse for minimum one hour.
\nMake a bombe, pouring sugar & water cooked to 121C over ribbon stage whipped eggs & yolks.
\nWhen slightly cooled, add bloomed gelatin.
\nMix with smoked chocolate (mid to high 30s Celsius), then fold in with the whipped cream, in multiple additions. <\/p>\n
Hazelnut milk chocolate glaze
\nBring sugar, glucose and water to boil. Add bloomed gelatin and condensed milk, then pour over chocolate. Carefully burr mix, strain through chinois. Use at 30 Celsius.<\/p>\n
Passion chocolate decoration
\nMix both, temper chocolates (tabling method) and use at 28 Celsius. Spread a 4oz ladle of chocolate on a \u00bc sheetpan sized acetate, let set, then cutout differently sized banana graphics (large and medium, hand drawn). Flip over onto parchment, place on flat \u00bc tray, and leave to crystallize with tray weighing it down. Once set, peel acetate, then using a dry brush, apply golden luster dust.<\/p>\n
Procedure to build entremets (last steps):<\/p>\n
1. On a flat sheetpan lined with acetate, place 2 x 18cm entremets rings lined with acetate.
\n2. Pull the 16.2cm entremet ring inserts filled with crunch, gelee and cake out from freezer.
\nRemove from ring, and place the 16.2cm insert with the crunch at the base in center of 18cm entremets. At the topmost edge, use a 7cm cutter, and cut off the top edge of the round insert (creating a crescent). Rinse the 7cm cutter, dry off, then lightly grease and place an acetate strip on the outside of the 7cm ring. Place where you previously cut into the entremets insert.
\n3. Pour 450g of mousse inside each 18cm ring, then carefully smooth over.
\n4. Freeze, unmold, carefully removing the 7cm cutter first.
\n5. Warm chocolate glaze to 30 Celsius in microwave or waterbath, then glaze cake over a glazing rack placed atop a plastic wrapped sheetpan. Pour glaze, then use spatula to carefully remove excess glaze. Let sit for a few minutes to drip as the glaze sets, then remove from glazing rack, cleaning the bottom edges with a small offset spatula.
\n6. Blow golden luster dust onto cake using compressed air spray and a small amount of luster.
\n7. Place on platter. Decorate with broken bits of reconstituted cookie crunch towards bottom of cake. Place passion chocolate d\u00e9cor on top, both large and medium sized pieces, keeping the same flow as the crescent cake.<\/p>\n","protected":false},"excerpt":{"rendered":"
Graham Cracker Creamy method, with butter, sugar and spices. Add dry ingredients in multiple additions, scraping well in-between. Sheet thin (2-3mm), bake at 335F, 8-12 mins. Divide dough into two batches: process one hot, cool the other portion to process cold. Graham cracker hazelnut cookie paste Blend cookie dough in robotcoupe when pulled from oven, […]<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tpgb_global_settings":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[17],"tags":[],"class_list":["post-2679","post","type-post","status-publish","format-standard","hentry","category-recettes"],"tpgb_featured_images":null,"tpgb_post_meta_info":{"get_date":"15 juin 2018","get_modified_date":"8 juillet 2019","category_list":{"category":[{"term_id":17,"name":"Recettes","slug":"recettes","term_group":0,"term_taxonomy_id":17,"taxonomy":"category","description":"","parent":0,"count":156,"filter":"raw"}],"post_tag":false,"post_format":false},"author_name":"S\u00e9bastien Lagrue","author_url":"https:\/\/www.patissiersdanslemonde.fr\/author\/seb65\/","author_email":"lagrue.sebastien@gmail.com","author_website":"http:\/\/www.boulangerie-lagrue.com","author_description":"Artisan Boulanger-P\u00e2tissier dans les Hautes Pyr\u00e9n\u00e9es \u00e0 Argel\u00e8s-Gazost depuis plus de 28 ans, champion du monde de la chocolatine ,\u00e0 la t\u00eate du belle \u00e9quipe de 10 personnes qui au quotidien partage au mieux leur passion du m\u00e9tier.j'ai fait mes \u00e9tudes du m\u00e9tier au sein de l'\u00e9cole de boulangerie-p\u00e2tisserie de Rouen qui pour les plus anciens qui auront connus \u00e9tait rue d'Herbouville partag\u00e9 avec les \u00e9tablissement de l'INBP autrefois,apr\u00e8s de nombreux stages en France ,j'ai d\u00e9cid\u00e9 de reprendre avec ma femme Sophie \u00e9galement boulang\u00e8re p\u00e2tissi\u00e8re de m\u00e9tier la boulangerie p\u00e2tisserie de sa famille cr\u00e9\u00e9 par son grand p\u00e8re en mai 1949 aujourd'hui nous nous effor\u00e7ons de mener au mieux cet h\u00e9ritage qui aujourd'hui est renforc\u00e9 par nos 2 fils \u00e9galement dans ce beau m\u00e9tier .","author_facebook":"","author_twitter":"","author_instagram":"","author_role":{"12":"administrator","13":"bbp_keymaster"},"author_firstname":"S\u00e9bastien","author_lastname":"Lagrue","user_login":"sebastien.sophie65","author_avatar":"
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