Banoffee Chocolates [PDF]

Zitiervorschau

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BANOFFEE CHOCOLATES

RECIPE BY

KIRSTEN TIBBALLS

Each one of these golden morsels are filled with the flavours and textures of a whole dessert! In one bite you will experience a cinnamon malt crumble, banoffee pie filling and vanilla marshmallow. All this encased in a white chocolate shell.

 ADVANCE

CINNAMON MALT CRUMBLE BANOFFEE PIE FILLING



210 MINS

VANILLA MARSHMALLOW

MAKES 96

CREATED WITH GOCCIA CHOCOLATE PRALINE MOULD

MOULD PREPARATION METHOD

INGREDIENTS

4g (0.14oz) gold metallic powder 10g (0.35oz) 100% pure alcohol, or the highest percentage you can find 40g (1.41oz) Callebaut Mycryo Cocoa Butter (A) 50g (1.76oz) Callebaut 2815 Dark Couverture 57.7% 75g (2.65oz) Callebaut Mycryo Cocoa Butter (B), melted 75g (2.65oz) Callebaut Velvet White Chocolate 32%, tempered 2.5g (0.09oz) yellow oil-soluble colour powder EQUIPMENT























cotton pads Goccia Chocolate Praline Mould coarse sponge spatula thermometer sieve stick blender spray gun compressor masking tape large metal scraper

Polish the chocolate mould cavities with a cotton pad. Wet a coarse sponge with alcohol and dip it into the gold powder. Dab the gold along half of each cavity, lengthwise. Set aside and allow the alcohol to evaporate at room temperature. Combine the cocoa butter (A) and dark chocolate, and gently heat over an induction stovetop or in the microwave until you have 40% liquid and 60% solids, then remove from the heat and stir vigorously until completely melted. Cool to 31°C (87.8°F). Using the same coarse sponge, ensuring it is dry and the alcohol has evaporated, dab the dark couverture mixture on top of the gold. Allow to set at room temperature. Combine the melted cocoa butter (B) and the tempered white chocolate ( see our online video for instructions). Sieve in the yellow colour powder and mix by hand before emulsifying with a stick blender. Bring to 31°C (87.8°F) then pour it into the cup of a spray gun. Use masking tape to cover 2 of the rows, this will eliminate the design being affected by overspray. Holding the spray gun at approximately 300mm away from the mould, spray the side of the cavities that have been sponged. Remove the tape and wipe the surface to remove any excess cocoa butter. Repeat this process to spray the remaining cavities. Hold the mould upside down and scrape the excess cocoa butter off the surface before rubbing it over a sheet of paper towel as demonstrated in the video. Place the mould on its side and allow to set at room temperature. 2

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.

MOULDING METHOD

INGREDIENTS

Place the tempered white chocolate ( see our online video for instructions) into a piping bag and fill each cavity of the mould. Tap the mould on the surface of your workbench to dislodge any air bubbles. Turn the mould upside down over a sheet of baking paper and tap the side of the mould with the handle of a metal scraper. Scrape the surface clean while holding the mould upside down. Place the mould on its side and allow to set at room temperature.

750g (26.46oz) Callebaut Velvet White Chocolate 32%, tempered EQUIPMENT

spatula

disposable piping bag 

NOTES

Ensure the shell has completely set before preparing the Cinnamon Malt Crumble. You will retemper the remaining chocolate later and use it to seal the chocolates.

CINNAMON MALT CRUMBLE INGREDIENTS

12g (0.42oz) plain (all-purpose) flour 13g (0.46oz) dark brown sugar 7g (0.25oz) hazelnut meal (ground hazelnuts) 7g (0.25oz) almond meal (ground almonds) 13g (0.46oz) unsalted butter 3g (0.11oz) malt powder 0.5g (0.02oz) ground cinnamon (powder) 0.3g (0.01oz) sea salt 40g (1.41oz) Callebaut Power 41 Milk Couverture 40.7% EQUIPMENT









METHOD

Heat the oven to 175°C (347°F), fan forced. Place the flour, brown sugar, hazelnut meal, almond meal, butter, malt powder, cinnamon and salt into the bowl of a stand mixer fitted with a paddle attachment. Mix until the ingredients form a crumble. Spread the crumble evenly over a baking tray lined with a Silpain mat. Bake in the pre-heated oven for 8-10 minutes, until golden-brown. Allow to cool at room temperature. Temper the milk couverture ( see our online video for instructions) and bring it to 35°C (95°F). Combine the chocolate and cooled crumble until completely coated. Spoon the mixture into the prepared chocolate shells, leaving enough room for the banoffee and marshmallow layers.

stand mixer spatula aluminium baking tray Silpain Baking Mat

3 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.

BANOFFEE PIE FILLING INGREDIENTS

5g (0.18oz) unsalted butter 5g (0.18oz) caster (superfine) sugar (A) 40g (1.41oz) overripe bananas, sliced 2g (0.07oz) fresh lemon juice 75g (2.65oz) fresh cream 35% fat 2g (0.07oz) sea salt 5g (0.18oz) Heilala Vanilla Bean Paste 45g (1.59oz) caster (superfine) sugar (B) 60g (2.12oz) liquid glucose 60g (2.12oz) honey 3g (0.11oz) ground cinnamon (powder) 60g (2.12oz) Callebaut 70-30 Dark Couverture 70.5% EQUIPMENT











METHOD

Place the butter and sugar (A) into a saucepan and stir over low heat until the sugar has dissolved. Add the banana and cook until lightly caramelised. Deglaze the caramel by adding the lemon juice. Add in the cream, salt and vanilla, then bring to the boil. Transfer the mixture into a jug and emulsify with a stick blender. Strain the mixture through a sieve into a bowl and set aside. In a medium saucepan, dry caramelise the sugar (B). Deglaze the caramel with the banana cream. Add the glucose and honey, then bring to the boil. Once the caramel reaches 105°C (221°F), remove from the heat. Cool to 80°C (176°F), then pour over the dark couverture and emulsify with a stick blender. Transfer the ganache into a piping bag and cool to 29°C (84.2°F) at room temperature. Pipe the banoffee ganache on top of the crumble layer, leaving enough room for the marshmallow layer.

spatula stick blender sieve thermometer disposable piping bag

VANILLA MARSHMALLOW INGREDIENTS

60g (2.12oz) water 35g (1.23oz) dextrose 110g (3.88oz) caster (superfine) sugar 5g (0.18oz) Heilala Vanilla Bean Paste 35g (1.23oz) liquid glucose, warmed 5g (0.18oz) gold gelatine sheets, soaked  EQUIPMENT











spatula stand mixer thermometer disposable piping bag small angled palette knife

 SUBSTITUTE 5g (0.18oz) gold gelatine sheets {for} 2.5 individual gold gelatine sheets {for} 30g (1.06oz) gelatine solution

METHOD

Place the water, dextrose, caster sugar and vanilla into a saucepan and heat until the sugar has dissolved. Meanwhile, place the glucose into the bowl of a stand mixer fitted with a paddle attachment. Pour the syrup over the glucose and begin to whisk on low speed. Add the pre-soaked gelatine and increase the mixer to medium speed. Continue whisking until the marshmallow reaches a soft ribbon consistency and is approximately 28°C (82.4°F). Transfer into a piping bag and pipe the marshmallow on top of the banoffee pie filling, leaving enough room to seal the chocolates. Using an angled palette knife, carefully spread the marshmallow into an even, flat layer. Allow to sit for 24 hours at room temperature. NOTE



This recipe makes more marshmallow that required for 96 chocolates, however it cannot be made with smaller quantities of the ingredients. You can set the remaining marshmallow in a lined slice tray, or pipe individual marshmallows onto a lined tray.

4 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.

SEALING INGREDIENTS

remaining Callebaut Velvet White Chocolate 32% from moulding, tempered EQUIPMENT

heat gun, or hair dryer

disposable piping bag

large metal scraper

METHOD

Warm the surface of the mould with a heat gun. Transfer the tempered chocolate ( see our online video for instructions) into a piping bag and pipe on top of each filling. Hold the mould over a sheet of baking paper and tap the side with the handle of a scraper. Scrape the surface of the mould to remove the excess chocolate as demonstrated in the video. Allow to sit at room temperature for 20 minutes before placing into the refrigerator for 20 minutes. Bring the chocolates back to room temperature before unmoulding.

UNMOULDING EQUIPMENT

plastic board

METHOD

Gently flex the chocolate mould as demonstrated in the video then place the mould onto a plastic board and give it a light tap to unmould the chocolates.

STORAGE & SHELF LIFE Store at a consistent temperature between 15-23°C (59-73.4°F) for up to 8 weeks.

5 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.