3 Feb 2021
This recipe is part of the Belcolade Live Demo, a series of webinars during which our Belcolade Chocolate Experts do not only share a recipe from A to Z but also answer live questions from participants. Click here to know more about the upcoming Belcolade Live Demos and how to register.
Boil the milk, cream and vanilla. Add pre-mixed sugar and egg yolk. Reach a temperature of 85°C. Add pre-soaked gelatin. Pour into the Belcolade Selection Blanc Intense Cacao-Trace chocolate and Belcolade Pure Prime Pressed Cocoa Butter and mix.
Peel the bananas and cut into pieces. Mix in the lemon juice. Add them in the previous composition and mix with a hand blender.
Whip the egg whites to obtain a fluffy mass. Add flour and PatisFrance Hazelnut Powder and mix to obtain a homogenous dough. Spread out in a frame of 30/40 cm on a baking tray, covered with a baking sheet. Bake 10 minutes at 190°С. After cooling down pour on top of the sponge the banana cream and freeze. Cut into strips.
Boil the fresh cream and infuse the crushed coffee beans. Sieve out the coffee beans and rescale the liquid. Add again some cream to obtain the same weight of liquid from the start.
Re-boil and pour onto the Belcolade Origins Noir Uganda 80% Organic Cacao-Trace. When the blend reaches 35 °C, add the whipped cream by using a spatula.
Mix the Puratos Tegral Patacrout with butter. Add the eggs and other ingredients. Mix until you obtain a firm homogenous mass. Keep in the fridge. Laminate the shortcrust at 2.5 mm and cut Éclair shapes. Bake on a Silpain® baking sheet for 10 minutes at 180°C.
Boil milk with glucose and pour onto the Belcolade Selection Lait 35% Cacao-Trace and Belcolade Origins Noir Uganda 80% Organic Cacao-Trace chocolate. Add the pre-soaked gelatin leaves and mix in the Puratos Miroir Glassage Neutre and colorants. Homogenise with a hand mixer and remove air bubbles. Leave to crystallize overnight. Apply the glaze at 38°C on the frozen mousse cake.
Tip: Depending on the size, please add some water to make the glaze more liquid.
Fill éclair silicone moulds with some Uganda mousse and put a strip of banana creamy and sponge in it. Close with some more mousse and freeze. Demould and glaze the application and put on a spice cookie. Decorate with chocolate decorations made out Belcolade Selection Lait 35% Cacao-Trace.