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    Babi

    Uploaded by

    DairoMRivero
    This document provides recipes for a layered dessert called a "Babi". It consists of 3 sentences: The dessert has layers of cocoa sponge, sauteed bananas coated in peanut confit and frozen, and a bitter chocolate mousse, assembled and frozen in a mold. Additional components include a dark chocolate spray and chocolate sponge cake discs. The finished desserts are decorated with peanuts, peanut skins, peanut confit dots and gold leaf.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Babi

    Uploaded by

    DairoMRivero
    269 views2 pages
    This document provides recipes for a layered dessert called a "Babi". It consists of 3 sentences: The dessert has layers of cocoa sponge, sauteed bananas coated in peanut confit and frozen, and a bitter chocolate mousse, assembled and frozen in a mold. Additional components include a dark chocolate spray and chocolate sponge cake discs. The finished desserts are decorated with peanuts, peanut skins, peanut confit dots and gold leaf.

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    babi

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    This document provides recipes for a layered dessert called a "Babi". It consists of 3 sentences: The dessert has layers of cocoa sponge, sauteed bananas coated in peanut confit and frozen, and a bitter chocolate mousse, assembled and frozen in a mold. Additional components include a dark chocolate spray and chocolate sponge cake discs. The finished desserts are decorated with peanuts, peanut skins, peanut confit dots and gold leaf.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    269 views2 pages

    Babi

    Uploaded by

    DairoMRivero
    This document provides recipes for a layered dessert called a "Babi". It consists of 3 sentences: The dessert has layers of cocoa sponge, sauteed bananas coated in peanut confit and frozen, and a bitter chocolate mousse, assembled and frozen in a mold. Additional components include a dark chocolate spray and chocolate sponge cake discs. The finished desserts are decorated with peanuts, peanut skins, peanut confit dots and gold leaf.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Babi

    Pour environ 12 entremets individuels


    Cocoa sponge :
    35 g egg yolk Whipp the egg yolk, the eggs and the sugar.
    100g eggs Whipp the egg white with the 40g of sugar.
    75g sugar Swift the flour and cocoa powder together.
    80g egg white Mix softly the two whipped mixs add the powders.
    40g sugar Pour into a baking plate, cook at 170°C during 8
    30g flour minutes.
    30g cocoa powder

    Sautéed bananas :
    1 arachid oil spoon Heat the oil in a frying pan, add the bananas and
    300g bananas sauté them, pour in an insert mold and freeze.
    Peanut confit :
    90g water Boil the water and the sugar. Add the gelatin mass.
    25g sugar Pour on the peanut butter and paste, mix.
    15g gelatin mass Add the salt.
    120g peanut butter Mix with an hand blender.
    20g 100% peanut paste Pipe on the banana frozen insert, freeze it.
    0.5g sea salt

    Bitter chocolate mousse :


    200g 60% cocoa dark couverture Melt the couverture, the cocoa paste and butter to
    100g cocoa paste (100%) 45°C.
    50g cocoa butter Whipp the egg white with the sugar.
    280g egg white Mix gently the whipped egg white and the cocoa mix,
    90g sugar use directly.

    Dark chocolate spray :


    150g dark couverture Melt the chocolate and the cocoa butter to 45°C, mix,
    150g cocoa butter sift and spray directly.

    Chocolate sponge cake :


    100g sugar Mix all the ingredients.
    5g flour Add the food coloring.
    10g cocoa powder Pour in the siphon, close it and add the gas cartridge.
    100g egg yolk Shake.
    150g egg white Garnish plastic cups to 1/3 of their size, cook around 1
    1 gas cartridge minute in the microwave. Turn the cups and let cool
    down before unmolding the cakes.

    Montage :
    Cut about 12 discs of 4cm in diameter in the cocoa sponge.
    For the cake assemble inside out, pipe the chocolate mousse in the silikomart "stone" mold,
    line the edges, then deposit the double banana / peanut insert with the confit towards the
    bottom of the cake.
    Pipe the mousse until the 85% of the mold, deposit the biscuit, smooth then freeze.
    Unmold the frozen desserts, spray with the black gun.
    Decorate with a piece of cocoa sponge cake, peanuts and peanut skins, peanut confit dots
    and pieces of gold leaf.

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