Page 68 - PastryNA2012_2

Basic HTML Version

Grand Gateaux
66 Pastry & Baking North America
Caramelized Bananas
400g Caster Sugar
200g Fresh Cream 35% fat
250g Unsalted Butter
3g Sea Salt
30g Boiron Lemon Puree
500g Sliced Bananas
In a medium saucepan bring the cream to a boil. In a separate
pan dry caramelize the sugar until it melts and all the sugar is
fully dissolved. When a light caramel colour is achieved, remove
from the stove and deglaze with the cream. Mix with a spatula
to achieve a smooth consistency. Add the butter and sea salt and
cook until 105°C. Add in the sliced bananas and lemon juice and
sauté together with the caramel for one minute. Pour over the
Madeline biscuit.
Black Velvet Tea Cream
525g Milk
375g Fresh Cream 35% fat
150g Serendipi Tea Black Velvet
2 Vanilla Beans
180g Egg Yolks
210g Caster Sugar
21g Gold Gelatine Sheets
750g Semi Whipped Cream
PCB Chocolate Velvet Spray
Boil the milk and steep the tea for 3 minutes. Strain and reweigh
the milk. Boil the infused milk and fresh cream and the cut and
scraped vanilla beans. Whisk the eggs yolks with the sugar and
pour 1/3 of boiled milk and cream over the yolks. Combine, then
pour everything back into the milk in the saucepan and cook at
82°C until the mixture coats the spoon, to create an anglaise. Add
the pre-soaked gelatine to the hot anglaise. Strain the mixture
through a fine sieve. Cool to 34°C and gently fold through the
semi whipped cream. Freeze and velvet spray the top before
cutting into rectangles.
Salted Caramel Cubes
400g
Granulated Sugar
72g
Liquid Glucose
270g
Cream 35% fat
2
Vanilla Beans
185g
Milk
1g
Bicarbonate Soda
4g
Sea Salt
325g
Unsalted Butter
Combine the cream, milk and cut and scraped vanilla bean in a
small saucepan and bring to the boil. Melt 1/3 of the sugar and
fully caramelize before adding the remaining sugar, 1/3 at a time.
Once a light caramel colour is achieved, deglaze by adding the
boiling liquid. Whilst still boiling add the glucose, butter and
bicarbonate soda. Continue to cook to 1200C. Pour into a greased
metal frame on a Demarle Silpat mat and leave to set at room
temperature for 24hrs before cutting into 2cm x 2cm squares.
Assembly
Trim the Madeline biscuit to fit inside a large
plastic frame. Spread the banana caramel
on top and set in the fridge. Cover with tea
cream and freeze in the blast freezer. Cut into
individual petit gateaux 3cm x 9cm. Cover
each side with cut sable and garnish with salted
caramel cubes and micro basil.
1. Spread the lemon Madeline biscuit into a
Flexipat.
2. Add the chopped butter and sea salt to the
caramel and heat to 105°C before adding in
the bananas.
3. Pour caramelized bananas onto the Madeline
biscuit.
4. Spread out evenly and place in the fridge to
cool and set slightly before placing the tea
cream on top.
1.
3.
2.
4.