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Makes 50 mini gateaux
Recipe Step by Step
01
VELVETY BANANA SPONGE
385g Banana purée
460g 55% Almond Paste
5g Organic Madagascan vanilla bean paste
50g French-style
pastry flour
350g Egg
40g Egg yolk
46g Muscovado sugar
100g European-style butter
100g Egg whites
20g Sugar
1558g Total weigh
Blend the banana purée with the almond paste, vanilla, flour, whole eggs, egg yolks and muscovado sugar
and stir in the butter melted at 120-130°F (50-55°C).
Beat the egg whites to form stiff peaks, then beat in the sugar to stiffen them further.
Gently fold together the two mixtures by hand.
Spread 1.5kg onto a baking sheet. Bake at 340°F (170°C) for 18-20 minutes.
and stir in the butter melted at 120-130°F (50-55°C).
Beat the egg whites to form stiff peaks, then beat in the sugar to stiffen them further.
Gently fold together the two mixtures by hand.
Spread 1.5kg onto a baking sheet. Bake at 340°F (170°C) for 18-20 minutes.
02
ROASTED PINEAPPLE
1000g Fresh pineapple
40g European-style butter
20g Brown sugar
1060g Total
Peel the pineapple and cut into cubes.
Heat the butter then add the cubed pineapple. Once all the water has evaporated, add the brown sugar and caramelize.
Once caramelized, the pineapple’s total weight should be about 500g.
Heat the butter then add the cubed pineapple. Once all the water has evaporated, add the brown sugar and caramelize.
Once caramelized, the pineapple’s total weight should be about 500g.
03
TROPICAL COMPOTE
42g Water
150g Sugar
130g 100% Kesar and Alphonso mango purée
65g 100% passion fruit purée
12g Tahitian vanilla bean
13g Gelatin powder 220 Bloom
65g Water for the gelatin
1 Lime
500g Roasted pineapple
500g Fresh almond
3.5g Sichuan pepper
1480g Total
Cook the water and sugar at 260°F (125°C).
Add the heated vanilla and fruit purées and cook the mixture at 225°F (107°C).
Add the gelatin, zest, lime juice, roasted cubed pineapple, cubed mango and Sichuan pepper.
Mix using an immersion blender and strain.
Add the heated vanilla and fruit purées and cook the mixture at 225°F (107°C).
Add the gelatin, zest, lime juice, roasted cubed pineapple, cubed mango and Sichuan pepper.
Mix using an immersion blender and strain.
04
AVOCADO CRÉMEUX
1080g Fresh avocado
160g Lime juice
115g Brown sugar
230g Fresh passion fruit
1585g Total
Blend the avocados with the lemon juice and brown sugar, then add the passion fruit seeds.
05
VANILLA COCONUT MOUSSE
250g 100% coconut cream
6g Tahitian vanilla bean
5g Gelatin powder 220 Bloom
25g Water for the gelatin
1 Lime
65g Sugar
250g Heavy cream 36%
601g Total
Heat some of the coconut cream with the sugar and vanilla, then add the gelatin, the rest of the purée,
the lime zest and juice, and blend the ingredients together.
Once the mixture is at approx. 60°F (14/16°C), incorporate the heavy cream which has been whipped until it has the texture of a mousse.
Pour it into 4cm half-spheres (10g per mold).
the lime zest and juice, and blend the ingredients together.
Once the mixture is at approx. 60°F (14/16°C), incorporate the heavy cream which has been whipped until it has the texture of a mousse.
Pour it into 4cm half-spheres (10g per mold).
06
COCONUT & VANILLA WHIPPED GANACHE
250g 100% coconut cream
12g Tahitian vanilla bean
333 g OPALYS 33%
475g Heavy cream 36%
1070g Total
Heat the coconut cream and vanilla, then gradually combine this with the slightly melted chocolate.
Mix and gradually add the cream.
Mix using an immersion blender and strain.
Leave to sit in the refrigerator overnight.
Use the whisk attachment in a blender to beat the mixture. (Be careful not to beat it too much)
Mix and gradually add the cream.
Mix using an immersion blender and strain.
Leave to sit in the refrigerator overnight.
Use the whisk attachment in a blender to beat the mixture. (Be careful not to beat it too much)
07
WHITE CHOCOLATE GLAZE
138g Water
300g Sugar
300g Glucose syrup
200g Sweetened condensed milk
18.75g Gelatin powder 220 Bloom
93,75g Water for the gelatin
300 g OPALYS 33%
1350g Total weight
Bring the water, sugar and glucose to a boil in a saucepan.
Combine the syrup with the sweetened condensed milk, gelatin and white chocolate, and blend.
Store in the refrigerator.
The next day, heat the glaze to 105°F (40°C) and use at 75/80°F (24/26°C).
Combine the syrup with the sweetened condensed milk, gelatin and white chocolate, and blend.
Store in the refrigerator.
The next day, heat the glaze to 105°F (40°C) and use at 75/80°F (24/26°C).
Assembly and finishing
As neededOPALYS 33%
As needed Grated coconut
Chocolate rings:
Spread the Opalys chocolate on a sheet of dipping paper.
Cut it into 3.5cm strips, place a sheet on top and roll the chocolate around a 6cm-diameter tube.
Assembly: Fill some 6cm-diameter silicone molds with 25g of tropical compote and freeze.
Add 30g of avocado crémeux and top with a banana sponge round. Freeze.
Finishing touches:
Coat the coconut mousse domes with the white chocolate glaze, sprinkle them with a light covering of grated coconut and place these on top of the avocado compote/crémeux assembly.
Pipe the coconut whipped ganache around the domes using a St-Honoré nozzle or piping bag with a hole cut in the tip.
Place a white chocolate ring around each dome.
Finish your dessert with your logo and/or decoration of your choice from the Chocolatree range of chocolate decorations (the product catalogue is available at www.chocolatree.fr; order via https://www.valrhona.com/en/valrhona-selection or your sales representative.