- Pastry-

BABY BANANA

Ganache dulcey (20g)

  • 340 g dulcey 
  • 40 g gelatin   
  • 1560 g cream 
  • 220 g banana (overripe)
  • 1 pc vanilla Tahiti                 

Banana Cremeux   (15-17g)

  • 125 g cream
  • 125 g milk
  • 600 g banana (overripe)
  • 137 g egg yolk
  • 38 g sugar
  • 30 g cane sugar
  • 24 g masse gelatin

Banana Baileys Milk

  • 200 g milk
  • 37 g Baileys
  • 100 g banana
  • 10 g honey
  • 15 g brown sugar 

Banana Cake (1 portion)

  • 16 eggs
  • 680 g sugar
  • 3 g salt
  • 360 g cream
  • 280 g Baileys
  • 600 g banana (overripe)
  • 280 g brown butter
  • 1 pc lemon zest
  • 600 g pastry flour
  • 16 g baking powder (sifted together)

Yellow enrobage

  • 1,2 kg Ivoire
  • 1,2 kg cacao butter
  • 10 g coloring yellow liposoluble

Jivara enrobage

  • 1 kg Jivara
  • 1 kg cacao butter

BABY BANANA

Ganache dulcey (20g)

Heat 1/3 cream with vanilla, make infusion for 10min.
Add banana, mix with a hand blender and make it boil again and pour on dulcey in two times. Strain.
Add rest of cream and mix well with hand blender.

Banana Cremeux   (15-17g)

Mix banana, milk and cream with a hand blender to make smooth and boil it not too strong, if not banana sticks on the pan.
When it starts to boil, add sugar egg yolk mixture and cook till 83-84°C.
Add masse gelatin melted and keep in the refrigerator.

Banana Baileys Milk

Mix milk and banana with a hand blender.
Put every ingredients in a pan and make it to boil.

Banana Baileys Cake (1 portion)

In a bowl, make egg & sugar salt mixture.
Mix cream and banana baileys with a hand blender and pour in the bowl.
Add brown butter (room temperature) then lemon zest, pastry flour and baking powder (sifted).
Bake in the convection oven 170°C for 55/60min.
Check with a knife if it’s baked well and remove from the pan and cool down.
Cut 0,5 cm thickness – 2x7cm of rectangular.

Yellow enrobage

Melt on bain-marie everything.
Mix with hand blender and strain.

Montage with banana mould

Put whipped ganache dulcey in the mold and chemise every side with a offset spatula.
Pipe banana cremeux in the middle.
Put banana cake soaked with banana milk on the top of the cremeux and then finish with a spatula.

Assembly

Dip banana in a yellow enrobage and let it defrost.
Spray with jivara enrobage for shading.
Finish with painting cacao powder to give a realistic aspect.

ASPARAGUS AND STRACCHINO

Stracchino cream

  • 300 g stracchino

Milk film for asparagus

  • 250 g milk gr courgettes
  • 250 g water
  • 22 g vegetable gelatin in powder

Asparagus cream

  • 200 g stems asparagus central part
  • 70 g oil
  • 5 g salt
  • 50 g water
  • pepper

Green film of asparagus

  • 250 g asparagus extract the most woody part
  • 11 g vegetable gelatin in powder
  • 0,2 g turmeric

ASPARAGUS AND STRACCHINO

Stracchino cream

Blend the stracchino until creamy.
Pour into the molds in the shape of asparagus GG034.
Before freezing, insert the asparagus cream in the center.
Then glaze with milk film. 

Milk film for asparagus

Mix the 3 ingredients in a saucepan and bring to a boil.
Glaze frozen asparagus with the help of a needle.
Allow to thaw individually inside a small container with a few drops of oil to prevent it from sticking.

Asparagus cream

Cook the central part of the asparagus in boiling salted water for 2 minutes and cool in cold water.
Blend until you get a smooth cream, you will not need to filter it, for the green asparagus, just alternate the two creams and glaze with green film.

Green film of asparagus

Extract the juice from the end of the asparagus stalks with the extractor.
Mix with the jelly in a saucepan and bring to a boil.
Glaze asparagus with the help of a needle.
Allow to thaw individually inside a small container with a few drops od oil to prevent it from sticking.
For green asparagus just alternate the two creams and glaze with green film.

MANGO PASSION SEQUOIA

Whipped ganache vanilla

  • Liquid cream 625 g
  • Vanilla in pod 10 g
  • White chocolate 95 g
  • Mass of jelly 15 g
  • Liquid vanilla extract 7 g
  • Liquid cream 1250 g

Bread of genoa vanilla

  • Almond paste 70% 500g
  • Granulated sugar 92 g
  • Whole eggs 570 g
  • Yeast 6 g
  • Sweet butter 150 g
  • Vanilla pods 12 g
  • Flour 165 g

Confit mango-passion

  • Mashed mango 200 g
  • Purée of passion fruit 100 g
  • Vanilla in pod 4 g
  • Granulated sugar 150 g
  • Pectin NH 16 g
  • Lemon juice 30 g

Sable almond and hazelnut

  • Sweet butter 130 g
  • Brown sugar 130 g
  • Almond flour 35 g
  • Hazelnut flour 100 g
  • Table salt 1,5 g
  • Flour 110 g

Yellow mango velvet

  • Cocoa butter 250 g
  • White chocolate 250 g
  • Red liposoluble dye PAVONI ITALIA L11 0,5 g
  • Yellow liposoluble dye PAVONI ITALIA L05 5 g

MANGO PASSION SEQUOIA

WHIPPED GANACHE VANILLA

In a saucepan, bring to the boil the liquid cream with the vanilla wedges. Leave to infuse for 30 minutes covered. Heat slightly and add the jelly mass, switch to the chinese strainer and pour the mixture on the white chocolate combined with liquid vanilla extract. Make a ganache. Then add the liquid cream. Blend everything and store at + 4 °C for at least 6 hours. Set aside for assembly.

BREAD OF GENOA VANILLA

To the leaf mix the granulated sugar and the almond paste until the sugar has dissolved. Add one to one about 1/3 of the eggs. Mix well. Replace the leaf with the whisk. Add 2/3 of the remaining eggs, always one by one. Assemble at average speed to obtain a tape texture (about 15 minutes for this amount). Remove the bowl from the stand mixer and add the sifted flour with yeast. Finish with melted butter, liquid but cold. Lay on a cooking plate with a SPV Pavoni Italia and a frame of 40×60 cm at a rate of 1,350 Kg per frame.

CONFIT MANGO-PASSION

In a mutt mix together the granulated sugar and NH pectin. In a saucepan, mix the 2 purees with the previous vanilla mixture in wedges and grated then bring it to the boil. Add the lemon juice and boil for about 30 s (for this quantity). Allow the mixture to cool to about 40°C. Pour everything on the genoese vanilla bread at a rate of 2.3 Kg per frame of 40×60 cm. Make sure everything is in order and put in the freezer. Once the preparation has been frozen thoroughly, order the inserts.

SABLE ALMOND AND HAZELNUT

In a batter, leaf, mix butter with brown sugar and salt. Then add the almond and hazelnut flours. Add the simple flour and do not stir excessively in order to maintain the friability. Place the dough between 2 papers and roll it out with a thickness of 4 mm. Until the dough is fresh, define 22×8 cm rectangles and place the whole in the freezer. once they are frozen, place the pasta rectangles between 2 SPV ona  baking plate. Bake at 170 °C for about 13 minutes. Store for mounting.

YELLOW MANGO VELVET

Heat the cocoa butter and white chocolate together until the two elements are completely melted. Add fat-soluble dyes and mix to remove any grains. Store in the oven for finishing.

ASSEMBLY AND DECORATION

Assemble the ganache and fill the mold KE066 in half. Tap the mold in order to avoid air bubbles and make the shirt at the edges. Place a KE011 insert in the middle. Fill with ganache up to about 1 cm from the edge. Put the almond sanded and hazelnut well in the center and smooth with the ganache mounted. Place everything inside the blast chiller for at least 6 h. Smolder and pulverize the velvet with a paint gun. Always using the gun, add a glittering spary film evenly. Then arrange a chocolate or fresh fruit decoration.

SPAGHETTI ALLO SCOGLIO

Scallop stones

  • 100 g scallops
  • 30 g shelled mussels
  • 100 g cream
  • Cuttlefish ink
  • salt and pepper

Kapping the stones

  • Scallop stones
  • Mussels water
  • kappa

Nori seaweed tuile

  • 20 g nori seaweed powder
  • 100 g shortbread flour
  • 130 g egg whites
  • 100 g butter
  • 10 g cacom

SPAGHETTI ALLO SCOGLIO

Scallop stones

Blend all the ingredients 3 times.
Pass them through a sieve and vacuum seal to eliminate any air bubbles.
Pour into the GG022 silicone moulds and steam at 100°C for 3 minutes.
Blast chill and unmould. 

Kapping the stones

Bring the mussels water to a boil with 1% kappa.
Dip the still frozen stones and kapp them.
Let them thaw and heat individually in a steam oven at 60°C inside a small container with a few drops of oil to prevent it from sticking.

Nori seaweed tuile

Blend all the ingredients 3 times and pour into the GG027 silicone mould.
Bake 10 min at 160°C without fan and humidity to a minimum.

Plating

Cook the spaghetti for 3/4 of the way in salted water.
Drain them and finish cooking in a pot with the remaining mussels water.
In a deep plate, arrange a nest of spaghetti, place the Stones.
Plate with a tuile made with GG027 silicone mould and finish with a sprinkling of dehydrated pepper.


LEMON

LEMON