Cercle V

In the snow

Made with Tulakalum 75%

An original recipe by Antoine MICHELIN

8 steps

MAKES SIX 16CM DESSERTS

Recipe Step by Step

BANANA SYRUP

320g Mineral water
160g Sugar
2 Vanilla beans
320g Banana purée

Bring the water, sugar, and scored vanilla bean to a boil.
Once the liquid has cooled, add in the banana puree. Store in the refrigerator.
Use cold to steep the sponges.

CRÈME ANGLAISE

310 g UHT cream 35%
310 g Whole UHT milk
124 gEgg yolks
62 g Caster sugar
Total Weight : 805g

Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).

BAKING : Heat to 185°F (84°C). Strain and use immediately or quickly cool and use later.

BANANA AND KIDAVOA 50% CRÉMEUX

380g Crème Anglaise
115g Passion Fruit purée
285g Banana purée
6g Gelatin powder 220 Bloom
30g Water for the gelatin
380g KIDAVOA 50%

Sift the crème anglaise and, while it is still hot, add in the hot purees and melted gelatin.
Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.

BANANA & PASSION FRUIT COMPOTE WITH FRUIT PIECES

210g Banana
315g Banana purée
85g Passion fruit purée
30g Brown sugar
8,5g Pectin NH

Peel the bananas and cut them into cubes of approx 1cm.
Heat the fruit purees and cubed banana to 105°F (40°C) and add in the pectin mixed together with the brown sugar.
Bring the mixture to a boil and store it in the refrigerator until you are ready to assemble.

COCOA TEATIME BISCUIT

664 g Egg whites
406 g Caster sugar
369 g Egg yolks
231 g Starch
115 g COCOA POWDER
115 g Weak flour
Total Weight : 1900g

Whisk the egg whites while gradually adding the caster sugar.

Gently incorporate the egg yolks into the whites, then add the sifted powder ingredients.

Before baking, sprinkle your biscuits with sugar once, then again 5 minutes later to create an attractive pearly finish.

BAKING: On a baking mat or piped out at 390°F (200°C).
Approx. 650g for a 40 x 60cm mold.

CRISPY WHEAT FLAKE CEREAL AND TULAKALUM 75% CRISP

290g TULAKALUM 75%
205g CRISPY WHEAT FLAKE CEREAL
1g Fleur de sel

Melt the TULAKALUM chocolate at 105°F (40°C) and mix it with the CRISPY WHEAT FLAKE CEREAL and fleur de sel.

TULAKALUM 75% CRÈME ANGLAISE MOUSSE

425g Crème anglaise
440g TULAKALUM 75%
635g Heavy cream 36%

Strain the warm crème anglaise, then gradually combine with the partially melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion.
Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.
Once the mixture is smooth, check the temperature is at 100-105°F (45-50°C) and add the remaining frothy whipped cream. Use immediately.

OPALYS 33% SPRAY MIX

267g OPALYS 33%
133g COCOA BUTTER

Melt the ingredients together.
Strain before use.

Assembly and finishing

SQ KIDAVOA 50%
SQ Confectioner’s sugar
SQ COCOA POWDER

Make the syrup and store it in the refrigerator. Make the KIDAVOA and banana crémeux, put 180g into each 16cm ring and leave to set at 40°F (4°C) for at least 4 hours before freezing it. Make the banana compote and store it in the refrigerator. Use some pre-set KIDAVOA chocolate to mold some Christmas baubles (ref.12435). Leave to set. Make 1.9 kg of biscuit mix and spread 800g onto each tray. Use a small spatula to make small waves along the width of one of the trays to create a “wood” effect. Sprinkle it with icing sugar, wait 5 minutes and sprinkle it with COCOA POWDER. Leave the second tray of biscuit mix undecorated. Bake both trays at 410°F (210°C) for 7 minutes in a fan-assisted oven with the door slightly ajar.
Once the biscuit has cooled, soak each sheet with 400g of syrup. Cut the undecorated biscuit into six 16cm circles and cut the decorated biscuit into six 42×3cm strips.
Place the sponge biscuit strips inside some 16cm rings lined with acetate. Make the crisp and spread 80g into the base of each dessert. Arrange 100g of banana and passion fruit compote on top of the crisp and freeze. Turn out the KIDAVOA and banana crémeux and place each one on top of a ring with a smaller diameter, so that you can lift them up and place them in the refrigerator. Make the TULAKALUM crème anglaise mousse and add 90g to each dessert. Put the sponge biscuit disk in place and freeze. Use a piping bag without a nozzle to apply 100g of mousse to each frozen crémeux round, creating a slight wave effect so that the mousse runs slightly down the sides. Use a small spatula to add a little extra texture to the mousse, then freeze. Turn out the desserts.
Spray the frozen rounds with OPALYS spray mix to create a velvety effect.
Place the rounds on the desserts. Assemble the Christmas baubles and use a hot knife to cut a slightly slanted hole in their top. Press the Christmas bauble gently into the chocolate mousse and sprinkle on some confectioner’s sugar (see photo).