GALAXY MILK 41% - Couverture Chocolate (4x1 / 5 / 10kg) - WEISS

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Childhood Sweetness

Christophe DEVOILLE, Executive Pastry Chef, Atlantis, The Royal, Dubai

Through this recipe, the Chef invites you to rediscover the flavors of flambéed bananas from his childhood, which his mother accompanied with pecan nuts at the end of cooking.

Yields approximately 20 pieces
Steps: 8

1 - Banana Pound Cake

• 50g Butter
• 130g Brown sugar
• 5pcs Eggs
• 200g Ripe bananas
• 130g T55 Flour
• 3.5g Baking powder
• 1g Salt
• 20g Raw pecans (Sosa)
• 50g Banana slices

Combine the butter and sugar, then gently add the eggs, followed by the ripe bananas in small pieces, and finally the chopped pecan nuts. Add the sifted dry ingredients at the end. Pipe 30g into 5cm silicone molds and add the banana slices. Bake at 170°C (338°F) for 15 minutes.

2 - Pecan Nut Crispy Feuilletine

• 20g Toasted pecan nuts
• 10g Dried bananas
• 20g Cocoa butter
• 70g Clarified butter
• 150g Puffed rice
• 150g Galaxy Milk Chocolate 38% (Weiss)

Melt the milk chocolate, add the cocoa butter, then the melted butter. Add all the roughly chopped dry ingredients and mix. Form Ø5cm circles and refrigerate.

3 - Caramelized Bananas

• 450g Granulated sugar
• 50g Brown sugar
• 1pc Madagascar vanilla bean
• 50g Salted butter
• 4pcs Fresh bananas

Melt the sugar and deglaze with the butter, add the bananas cut into chunks and caramelize. Transfer to a wire rack and let cool. Fill a 5cm diameter silicone mold and refrigerate. Place the second half of the bananas in a half-sphere mold and freeze.

4 - Galaxie Milk Chocolate 38% Mousse

• 125g Cream
• 125g Milk
• 70g Egg yolks
• 25g Sugar
• 3g Gelatin
• 700g Galaxy Milk Chocolate 38% (Weiss)
• 450g Whipped cream

Make a crème anglaise, then add the gelatin and pour over the chocolate, then add the whipped cream.

5 - Soft Banana Caramel

• 135g Sugar
• 45g Crystal glucose
• 1g Salt
• 200g Liquid cream
• 50g Banana purée
• 5g Gelatin
• 100g Pecan praline

Caramelize the sugar with the glucose, add the salt, then deglaze with the cream and hot banana pulp, bring to a boil, then add the soaked gelatin and pecan praline, blend. Remove the caramelized bananas from the refrigerator, pour the caramel on top, and freeze.

6 - Vanilla-Infused Anëo 34% Whipped Ganache

• 150g Liquid cream
• 35g Crystal glucose
• 4g Gelatin
• 1pcs Madagascar vanilla bean
• 100g Anëo White Chocolate 34% (Weiss)
• 300g Cold liquid cream

Heat the liquid cream with the glucose and infuse the scraped vanilla and the pod. Strain and pour over the white chocolate, make a ganache, add the soaked gelatin and the cold liquid cream. Refrigerate overnight.

7 - Tevenn 36% Spray

• 250g Tevenn Blond Chocolate 36% (Weiss)
• 100g Cocoa butter

Melt all the ingredients in a bain-marie. Use at 50°C (122°F) maximum.

8 - Final Assembly

• QS Cantonese pecan nuts (Sosa)

Once the caramelized banana and banana caramel/pecan inserts are frozen, make the Galaxy Milk Chocolate mousse.
Pipe the mousse into the chosen silicone mould and place the frozen banana and caramel insert inside.
Add the banana and pecan pound cake to finish assembling the small cake. Freeze.
Once frozen, unmold the cake and spray with the Tevenn spray, then place on the banana/pecan crispy feuilletine.
Refrigerate, glaze the caramelized banana half-sphere with Kappa glaze, and place on the small cake.
Whip the Anëo vanilla ganache and pipe it around the dome using a turntable.
Finish the assembly with Cantonese Sosa pecan nuts.