In a stand mixer fitted with a paddle, cream together the butter and sugars, slowly add the eggs. Scrape down the bowl and add the sifted dry ingredients. Fold in the melted chocolate. Spread into two 8 inch cake rings. Arrange sliced bananas on top. Bake 320ºF/160ºC, for 15 to 20 minutes or until done. Allow to cool.
Bloom
gelatin and set aside. In a sauce pot bring the milk, heavy cream to
boil. Whisk together the sugar and the egg yolks; temper into the dairy.
Keep on medium heat and whisk constantly until 170ºF/76ºC; add bloomed
gelatin. Strain over the chocolate coins and stir to emulsify.
Refrigerate until set.
Bloom
gelatin and set aside. In a sauce pot bring the milk, heavy cream to
boil. Whisk together the sugar and the egg yolks; temper into the dairy.
Keep on medium heat and whisk constantly until the mixture reaches
170ºF/76ºC; add bloomed gelatin. Strain over the chocolate coins and
stir to emulsify. Refrigerate until set.
Bloom
gelatin and set aside. In a sauce pot bring the milk, heavy cream to
boil. Whisk together the sugar and the egg yolks; temper into the dairy.
Keep on medium heat and whisk constantly until 170ºF/76ºC; add bloomed
gelatin. Strain over the chocolate coins and stir to emulsify.
Refrigerate until set.
In
a stand mixer fitted with a whip attachment, combine the milk and mix.
Whip on medium speed for 3 to 5 minutes. Add the scraped vanilla bean
and fold in the whipped cream. Refrigerate until set.
Melt
together the milk chocolate couverture coins and the praline paste.
Stir in the flaketine crunch flecks and add a pinch of salt to desired
taste.
Caramelized Hazelnuts
Hazelnuts
3.5oz (100g)
Granulated Sugar
0.9oz (25g)
Water
0.2oz (6g)
Butter
0.1oz (5g)
Place nuts in oven at 320°F/160º°C,
until lightly toasted. Place sugar and water in a pot and bring to a
boil then add nuts, continue to cook over medium heat. Keep stirring
nuts through their crystallization and until the sugar coating turns
golden brown. Remove from heat and toss in butter. Pour the nuts on a
Silikomart Silkmat (591030) and spread apart. Once the nuts have cooled
off, break them apart.
Pour the tempered chocolate onto the PCB Half Sheet Clear Transfer Sheet (616380). Spread chocolate thin to cover the transfer sheet evenly. Allow the chocolate to begin to crystallize (approximately 1 to 2 minutes) and then cut into desired shapes; fold into a tube and allow the chocolate to fully crystallize. Peel the transfer sheet off before using as a decoration.
Assembly
Unmold the Banana Brownie Tart and spread half of the Feuilletine Crunch on top. Pipe the Vanilla Bavarian Cream on top in dots, followed by the Milk Chocolate Cream and Dark Chocolate Cream. Garnish with Caramelized Hazelnuts and Chocolate Curl Décor.
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