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Home / Hazelnut Banana Entremet

Hazelnut Banana Entremet

Hazelnut Banana Entremet

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Banana Coffee Sponge
  • Coffee Soak
  • Passion Fruit Caramel Cremeaux
  • Hazelnut Mousse
  • Milk Chocolate Spray

Banana Coffee Sponge

110g (3.9oz)
120g (4.2oz)
300g (10.6oz)
185g (6.5oz)
120g (4.2oz)
60g (2.1oz)
250g (8.8oz)
80g (2.8oz)
as needed

Method of Preparation

  1. In a mixer with the whip attachment, beat together egg yolks and sugar #1.
  2. Gradually add whole eggs and mix until combined.
  3. Whip together the egg whites, sugar #2, and invert sugar.
  4. Fold the egg yolk and egg white mixtures together.
  5. Sift together the flour and coffee; fold into egg mixture.
  6. Pour into desired mold.
  7. Add diced banana pieces.
  8. Bake at 220°C/428°F until done.
  9. Remove from oven and soak with coffee syrup while still hot.
  10. Store in freezer until ready to use.

Coffee Soak

500g (17.6oz)
200g (7.1oz)
20g (0.7oz)

* can be replaced with

Method of Preparation

  1. Combine ingredients and dissolve completely; use as needed.

Passion Fruit Caramel Cremeaux

450g (15.9oz)
340g (12.0oz)
20g (0.7oz)
400g (14.1oz)
6g (0.2oz)
30g (1.1oz)
470g (16.6oz)

* can be replaced with

Method of Preparation

  1. Bloom gelatin in water.
  2. Cook the sugar, in stages, to a dry caramel at 190°C/374°F.
  3. Deglaze caramel with passion fruit puree heated to 50°C/122°F.
  4. Pour into eggs, and cook over a bain-marie to 85°C/185°F.
  5. Add gelatin.
  6. Allow to cool to 40-50°C/104-122°F; add softened butter.
  7. Blend until smooth.
  8. Refrigerate until ready to use.

Hazelnut Mousse

525g (18.5oz)
175g (6.2oz)
175g (6.2oz)
70g (2.5oz)
10g (0.4oz)
32g (1.1oz)
160g (5.6oz)
1125g (39.7oz)
1350g (47.6oz)

Method of Preparation

  1. Bloom gelatin in water.
  2. Make custard with the first 5 ingredients; add bloomed gelatin.
  3. Pour over Hazelnut Praline; stir to emulsify.
  4. When mixture has cooled to about 30°C/86°F, fold in soft peak whipped cream.
  5. Use immediately to build entremets.

Milk Chocolate Spray

200g (7.1oz)
200g (7.1oz)

Method of Preparation

  1. Melt both ingredients and combine.
  2. Use as desired.