From: Pastry Chef Marc Ducobu, Patisserie Ducobu, Waterloo, Belgium.
Sablé Dough:
4¼ oz. butter
2 oz. sugar
¼ oz. salt
1 egg
1 oz. broyage (crushed, roasted cocoa nibs)
7 oz. flour
as desired, vanilla
Peru Chocolate Mousse:
15¾ oz. Callebaut Origine Peru dark chocolate
8¾ oz. sugar syrup
5 oz. egg yolk
30¾ oz. whipped cream
Chocolate Almond Cream:
5½ oz. sugar
1¼ oz. almond paste
7½ oz. butter
3 eggs
7½ oz. almond powder
3¾ oz. pastry cream
3 oz. Callebaut 811NV dark chocolate
Banana Cremeux:
5 oz. banana puree
1½ oz. egg yolk
1¾ oz. eggs
1½ oz. sugar
¼ oz. lemon juice
1¾ oz. butter
1½ gelatin sheet
Garnish:
as needed, dark chocolate glazing
as needed, dark chocolate rings
as needed, caramelized banana slices
For sable dough: Beat butter, sugar, salt and egg together. Add broyage, then add flour and vanilla. Let mixture rest in refrigerator for 3-4 hours. Roll out and cut into rectangles.
For Peru chocolate mousse: Melt chocolate. Boil sugar syrup, then pour on egg yolks. Make a pate a bombe. Whip the cream; add and beat.
For chocolate almond cream: Mix sugar, almond paste, butter, eggs, almond powder and pastry cream. Melt dark chocolate and mi in. Pipe into the sable dough and bake for 6-7 minutes at 350°F.
For banana cremeux: Mix banana puree, egg yolks, eggs, sugar and lemon juice while stirring continuously. Leave to cool to 95-104°F. Add butter and mix. Add gelatin. Pour into Flexipan moulds.
Layer beginning with sablé dough, then chocolate almond cream, Peru chocolate mousse, banana cremeux, dark chocolate glazing, dark chocolate rings, and caramelized banana slices.
