190 g butter 285 g sugar 220 g eggs 110 g milk 390 g white flour 3 g cinnamon 12 g baking powder 2 ripe bananas, chopped 120 g Couverture, chopped X Oil
couverture tempered, Candy Melts or couverture with coconut oil hazelnuts, shelled, halved gold leaf
Mix flour, baking powder and cinnamon. Cream butter and sugar by using a whisk. Add eggs bit by bit. Add chopped bananas. Add flour mixture and milk alternately and mix with a paddle for 5 minutes. Add chopped couverture. Pour the mixture into three cake forms. Push inside of the cake with an oiled dough scraper. Bake at 210-220 °C for out 20 minutes. Go down to 180 °C and bake for another 20-30 minutes. Form the cakes immediately after baking and let them cool down. Fill couverture into paper cone and decorate the cakes. Garnish with halved hazelnuts and gold leaf. Done!
62 g soft butter, soft 50 g powdered sugar, sieved 25 g eggs, room temperature 125 g flour, sieved 2 g salt 20 g dark couverture
Mix soft butter and powdered sugar in a bowl until it’s just combined. Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better) Add flour, salt and knead until smooth. Wrap in plastic and rest in the fridge overnight. Roll out the cooled dough to 3 mm and cut out circles with a round cookie cutter (12 cm diameter) Cool for 30 minutes and then bake in the oven at 165°C for 10 minutes and let them cool completely. Make sure it doesn’t get brown. It’s perfect when it has no color. Cover the inside with dark couverture by using a brush. This helps to prevent the tart base from getting soft. You can freeze the leftover sugar dough for up to 2 months.
Mango insert Ingredients
100 g mango puree 1 g gelatin add sugar if needed
Heat up mango puree. Add gelatin and mix until combined. Pour it into a piping bag and fill up your silicon mold. (You can also use a zip log bag freeze it and cut out the desired shape) Freeze for at least 4 hours.
Mango Mousse Ingredients
40 g sugar 10 g water 16 g egg whites 41 g mango puree 1 g gelatin 50 g heavy cream
Heat up sugar and water to 118 degrees. When it reaches 100 degrees start beating your egg whites until soft peaks. Add your sugar syrup. Make sure it doesn’t touch the whisk. It’ll get too cold and crystallize. Heat up mango puree. Add gelatin and mix well. Now mix in heavy cream into your mango mixture. Gently fold in the meringue. Use immediately. Fill in your mousse halfway through in your silicon mold. Place frozen mango insert inside. Fill silicon mold up and freeze for at least 4 hours.
300 g heavy cream (1) 30 g glucose x vanilla Paste 210 g white couverture 440 g heavy cream (2)
Heat up heavy cream (1), glucose and vanilla. Pour it over white couverture and let it set for 1 minute. Mix until everything is combined. Add heavy cream (2) and mix again. (We add the other half of the heavy cream so the whipped ganache cools faster.) Let it cool for about 4 hours. Whip up until stiff peaks. Pour the ganache into a piping bag and fill your tart half waythrough. Add a leftover cake or a sponge cake or whatever you have and let it cool. I have a video how to make a easy sponge cake on my YouTube channel 😉 https://www.youtube.com/watch?v=ouPjP5BjrjE
Unmold frozen mango mousse and place it onto the tart. Fill another piping bag a petal tip and with the rest of the whipped ganache and pipe around the frozen mango mousse. Decorate with fresh berries, let it defrost and you’re done!
125 g milk (1) x vanilla 18 g sugar 20 g egg yolks 6 g sugar 10 g cornstarch 8 g flour 18 g raspberry puree 75 g heavy cream
Bring milk, vanilla and sugar (1) to a boil. Meanwhile mix egg yolk and sugar (2) together. Add cornstarch and flour. I like to add a little cold milk (1) so it’s easier to mix. Slowly pour hot milk over the egg-sugar mixture and stir. Put it back in the saucepan and bring pastry cream to a boil for about 1-2 minutes until it thickens. Turn of the heat. Transfer the cream in a bowl, add raspberry puree and mix well. Cover directly with plastic wrap and refrigerate overnight or at least 4 hours. Whip heavy cream to medium stiff peaks. Whisk raspberry pastry cream to loosen, then fold in whipped cream.
Whipped cream Ingredients
100 g heavy cream
Whip heavy cream to stiff peaks.
Puff pastry Ingredients
300 g puff pastry x powdered sugar
Roll out puff pastry Make sure it’s 2-3 mm thin. Let the dough rest for 1 hour in the fridge. Prick the dough with a fork and bake until golden brown for about 20-30 minutes at 200 degrees. Dust with powdered sugar and caramelize at 250 degrees. This will take 1-5 minutes. Do NOT walk away! Cut out 6 rectangles.
Chocolate butterfly decoration Ingredients
25 g dark couverture (1) 12 g dark couverture (2)
50 g white couverture (1) 24 g white couverture (2)
Melt dark couverture (1) to 45 degrees. Add dark couverture (2) and mix until it reaches 28-29 degrees. Now heat it up to 32-33 degrees. You can pour the chocolate into a small piping bag or you make a baking paper piping cone. use a butterfly template and pipe along the template. Let it set. Meanwhile you can temper your white chocolate. Melt white couverture (1) to 45 degrees. Add white couverture (2) and mix until it reaches 26-27 degrees. Now heat it up it to 29-30 degrees.
Place puff pastry rectangle onto a plate Pipe small dots of whipped cream onto puff pastry rectangle. Add another puff pastry rectangle. In pipe some more dots of raspberry cream. Make sure to leave some space for raspberries. Add raspberries around the cream and place another puff pastry rectangle on top. Pipe some more dots of whipped cream and raspberry cream. Garnish with apricots, raspberries, strawberries, peppermint, gold leaf and chocolate butterfly.
A stunning dessert with a chocolaty and fruity flavour!
Recipe makes 4 desserts
Fanta cake Ingredients
60 g eggs 36 g sugar X salt X vanilla 28 g grapeseed oil 35 g Fanta (or another soda) 36 g flour 36 g cornstarch 4 g baking powder
Sift flour, cornstarch and baking powder together. Preheat your oven on 175 degrees. Beat eggs, sugar salt and vanilla for about 10 minutes until the mixture doubles. Add half of the flour and fold in gently. Add Fanta and fold in. Spread the batter onto a baking tray lined up with parchment paper. Add the rest of the flour and bake the cake for about 20 minutes. Cut into rectangles. You can freeze the leftover for up to 3 months.
20 g orange juice 6 g Grand Manier 6 g zest of orange 60 g powdered sugar, sieved 16 g flour, sieved 20 g butter
Melt butter. Preheat your oven on 165 degrees. Mix orange juice, orange zest and powdered sugar in a bowl. Add flour and melted butter. Spread it thinly on a baking tray lined with parchment paper. Bake for about 15 minutes and let it cool. Crush them in a bowl with a rolling pin.
20 g candied orange cubes 60 g orange tuiles, crushed 20 g puffed rice, coated in chocolate 26 g milk couverture 40 g praline 10 g Grand Manier
Melt milk couverture and add praline. Add candied orange cubes and clementine tuiles. Press it in a round ring.
Cinnamon Ganache Monteé Ingredients
200 g heavy cream 5 g cinnamon, grounded 60 g white couverture 10 g Baileys 3 g gelatin
Soak the gelatin in cold water for 10 minutes. Heat up heavy cream with cinnamon. (Does not have to boil) Cover with a bowl of white couverture for about 15 minutes. Two in one: Heavy cream mix is infusing and couverture is melting. Pour heavy cream over the melted couverture. Add the gelatin and mix with a whisk. Add Baileys, cover with plastic foil and chill for at least 4 hours. Whip the mixture until soft peaks.
90 g orange juice 1 g gelatin
Heat up orange juice and add gelatin. It doesn’t have to boil. It just has to be a little warm so the gelatin can melt. Fill up a mold or whatever you have. I used a square shaped container. (Mine was 14x14cm/ 5.5 inch x 5.5 inch) Freeze for at least 4 hours. Cut into rectangles. Make sure they are a little bit smaller than your silicon mold.
Pipeable Milk Ganache Ingredients
40 g milk couverture 70 g heavy cream
Melt milk couverture. Pour in the cream and refrigerate for 30 minutes. Whip to soft peaks. Pour into a piping bag with a petal tip. If you don’t have a petal tip you can simply cut your piping bag.
Place your chocolate-orange crunch onto a plate. Add your frozen cinnamon ganache monteé. (I used a red cacao spray to get a nice velvet effect) Garnish with blueberry, raspberry, peppermint and gold leaf.
78 g apple puree, sieved 290 g heavy cream 2 g cinnamon 10 g lemon juice 70 g white couverture 4 g gelatin X green food colouring
Soak the gelatin in cold water for 10 minutes. Heat up heavy cream with apple puree and cinnamon. (Does not have to boil) Cover with a bowl with white couverture for about 15 minutes. Two in one: Heavy cream mix is infusing and couverture is melting. Pour heavy cream mix over the melted couverture. Add the gelatin and mix with a whisk. Add lemon juice, cover with plastic foil and chill for at least 4 hours. Whip the mixture until soft peaks.
60 g apple puree 0.5 g gelatin
Heat up apple puree and add gelatin. It doesn’t have to boil. It just has to be a little warm so the gelatin can melt. You can add some powdered sugar if your apples are too sour. Fill up a mold or whatever you have. I used a PVC sheet to make a pipe. You can also use plastic folders. Freeze for at least 4 hours.
10 g butter 10 g powdered sugar, sieved 10 g egg whites 10 g flour, sieved
X red food colouring X green food colouring x cacao powder
With a spatula mix soft butter and powdered sugar. Add egg whites and mix until well combined. Add flour and mix until just combined. Divide batter into 3 bowls. Dye the batter red, green and brown. Pour the batters into small piping bags and pipe some apples! My mold is 23 cm long and 7.5 cm wide. I cut out two rectangles. The one with the apples is 23 cm long and 17 cm wide. The small one is 23 cm long and 5 cm wide. For the leaves I dyed the leftover green batter with matcha powder. Put in the freezer and start making the swiss roll.
Cinnamon swiss roll
86 g egg yolks 35 g sugar 86 g egg whites 70 g sugar 40 g flour, sieved 2 g cinnamon, grounded, sieved 42 g cornstarch, sievedDirections:
Beat egg yolks and sugar together for about 10 minutes. In another bowl beat egg whites with sugar to soft peaks. Add sugar in three times. Bake for 6-7 minutes at 240 degrees. Don’t walk away! When it’s still hot flip it onto a parchment paper. Gentle remove the parchment paper.
Brush the roulade with apple-cinnamon jam. Place it into your mold that is lined with PVC foil or plastic folder. Pour in your ganache monteé about 2/3 of the mold. Place the apple center inside and fill it up with the rest of ganache monteé. Add the small swiss roll rectangle and freeze for about 2 hours. Unmold the deco roll and plate while it’s still frozen. Place it in the fridge.
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