Coconut Dacquoise
1.5 oz Powdered Almonds
1.125 oz Cake Flour
4 oz Sugar
4 oz Whites
2.5 oz Sugar
¼ oz Coconut
Preparing Coconut Dacquoise
-Sift the almond flour, cake flour, and first amount of sugar. Because the nut flour is coarser you have to force them through the tamis.
-Egg whites are in the mixer.
-Toss the coconut with the dry ingredients.
-When the whites get foamy, sprinkle in the sugar and whip to stiff peaks.
-Have your piping bag ready with a plane round tip.
-Trace the outline of 7” cake pan onto a sheet of parchment on a sheet tray.
-You want the egg whites to be very stiff. The fat of the nuts will break them down.
-Fold in the drys in ½ and ½.
-It will get thick.
-Fill the piping bag and pipe a concentric circle from the center out to fill the 7” circle.
-Bake at 350 degrees until it is dry and crisp with very little color, about 12 minutes.
Banana Cake- ½ recipe
100 g Butter
125 g Brown Sugar
2 g Salt
75 g Whole Eggs
125 g Cake Flour
3.75 g Baking Powder
.375 g Baking Soda
.25 g Nutmeg
125 g Milk
156.25 g Pureed Bananas
50 g Chopped Pecans
Preparing Banana Cake
-Creaming method: the butter and brown sugar
-Sift the flour, baking powder, baking soda, and nutmeg.
-Add the salt to the sugar.
-You want the butter to be soft, and then add the sugar.
-Have a 7” cake pan sprayed and lined.
-Whisk the eggs so you can pour in a little at a time.
-Allow the fat and sugar to form an emulsion with the eggs.
-You want everything around 70 degrees.
-Add the dry ingredients in quarters and the banana puree and milk in thirds, alternating the wet and dry.
-Begin by adding the dry ingredients.
-You don’t want to over mix.
-Scrape the bowl down often.
-Alternate the dry and wet. Finish with the drys.
-Fold in the nuts by hand.
-Pour into cake pan and bake 325 degrees in the convection oven for around 35 minutes.
Caramel Nut Filling
180 g Sugar
45 g Glucose
90 ml Water
60 g Honey
180 ml Heavy Cream
150 g Walnuts
120 g Pecans
15 ml Vanilla
Caramel Nut Filling
-Bring the sugar, glucose, and water to 347 degrees.
-Take off the heat, add the cream slowly. It will bubble. Add the honey.
-Whisk to make sure the honey is fully incorporated.
-Put it back on the heat and cook to a medium amber color.
-Switch to a spatula and take it off the heat.
-Add the toasted nuts, then the vanilla.
-Don’t let it sit too long or it will become harder to work with.
-Take it out of the pan and let it cool slightly in a pie tin.
Chocolate Mousse
1.5 oz Yolks
35 g Sugar
1 oz Water
6 oz Dark Chocolate
11 oz Heavy Cream
6 g Gelatin Sheets
1.5 oz Yolks
35 g Sugar
1 oz Water
6 oz Dark Chocolate
11 oz Heavy Cream
6 g Gelatin Sheets
Preparing Chocolate Mousse
Initial directions:
-Melt the chocolate over a water bath.
-Bring the sugar and water to 244 degrees
-Make a pate a bombe by whisking the eggs with the hot sugar. Because it is such a small mixture we will do it by hand.
-Whisk in the sugar and whip until it is cooled slightly.
-The chocolate should be warm still, between 110 and 115 degrees. If it is too cold it will seize when mixed with the eggs.
-Fold in the chocolate aggressively then fold in the rum.
Initial directions:
-Melt the chocolate over a water bath.
-Bring the sugar and water to 244 degrees
-Make a pate a bombe by whisking the eggs with the hot sugar. Because it is such a small mixture we will do it by hand.
-Whisk in the sugar and whip until it is cooled slightly.
-The chocolate should be warm still, between 110 and 115 degrees. If it is too cold it will seize when mixed with the eggs.
-Fold in the chocolate aggressively then fold in the rum.
-Melt the gelatin over a water bath and fold in.
-Whip the cream lightly and fold in. Make sure it is cooled, around 90 degrees, before adding the cream.
When I followed these directions, the sugar was too hot and clumped up when added to the eggs. On the second try I ended up cooking it to about 230 degrees and then whisked it into the eggs. Also, adding the chocolate to the eggs caused the mixture to seize.
I boiled a small amount of the cream, about 2 oz, and added that to the chocolate/egg mixture to smooth it out.
I melted my gelatin with the residual heat in the pot I boiled the cream. I then added the melted gelatin and rum to the mixture.
I folded in the softly whipped cream.
My mousse began to set up right away so I didn’t need to cool it over an ice bath, which I would do if it was warm. Pour the mousse over the nut filling covered dacquoise.
Assembling Banana Mousse Cake
-Paint the bottom of dacquoise meringue with melted pate a glacer. This serves as a moisture barrier for the cake and adds a little flavor.
-Paint the bottom of dacquoise meringue with melted pate a glacer. This serves as a moisture barrier for the cake and adds a little flavor.
-Cut the cooled banana cake in half.
-Place the dacquoise on a cake board topped by a cake ring with acetate around the inside.
-Top with a layer of caramel nut filling.
-Pour chocolate mousse on top. Let set up in the freezer.
-Once set, place one layer of banana cake on top of the chocolate mousse. Cut the layer smaller with a 6” cake ring, so the final mousse goes around it and the cake can’t be seen from the outside. Put back in freezer.
-Top with banana mousse (see below) and let set in the freezer.
-Top with chocolate glacage (see below).
Banana Mousse
4 g Sheet Gelatin
155 g Banana Puree
12.5 g Lemon Juice
17.5 g Sugar
12.5 g Rum
210 g Heavy Cream
4 g Sheet Gelatin
155 g Banana Puree
12.5 g Lemon Juice
17.5 g Sugar
12.5 g Rum
210 g Heavy Cream
Preparing Banana Mousse
-Heat ½ of the banana puree and the sugar just until the sugar is dissolved.
-Bloom the gelatin in the ice bath you have ready to chill the mousse later.
-You want the mixture warm enough to melt the gelatin. Add the bloomed gelatin.
-Add the lemon juice. This adds a little acidity but also some flavor.
-Add the rest of the puree and then the rum.
-Cool down the puree some over an ice bath.
-Add the very softly whipped cream. Cold cream whips faster. Lightly whisk it into the puree.
-Pour over the top of the banana cake and chocolate mousse. Leave very little space for the top glaze.
-Heat ½ of the banana puree and the sugar just until the sugar is dissolved.
-Bloom the gelatin in the ice bath you have ready to chill the mousse later.
-You want the mixture warm enough to melt the gelatin. Add the bloomed gelatin.
-Add the lemon juice. This adds a little acidity but also some flavor.
-Add the rest of the puree and then the rum.
-Cool down the puree some over an ice bath.
-Add the very softly whipped cream. Cold cream whips faster. Lightly whisk it into the puree.
-Pour over the top of the banana cake and chocolate mousse. Leave very little space for the top glaze.
Chocolate Glacage
180 g Heavy Cream
150 g Dark Chocolate
50 g Butter
Preparing Chocolate Glacage
-Bring cream to a boil.
-Pour over chopped chocolate.
-Let the heat of the cream melt the chocolate. Don't stir right away. After 1 minute, begin stirring slowly from the center outwards.
-Stir in the butter.
-Pour directly over chilled banana mousse cake. Set back in cooler.
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