Ingredients
- Fuellutine Crunch Bottom:
- 1 lb Giandujau chocolate
- 12 oz hazelnut paste
- 1 ½ lb fuellutine flakes
- Chocolate Mousse:
- 2 lb 4oz 58% chocolate
- 2 qt heavy cream
- 15 yolks
- 100 gr sugar
- 1/2 qt heavy cream
- 12 gelatin sheets
- Banana Mousse:
- 2 cups of crème anglaise
- 500 gr white chocolate
- 1 ½ qt heavy cream
- 15 gelatin sheets
- 1 cup of banana puree
- Crème Anglaise (for banana mousse and sauce):
- 2 ½ qts heavy cream
- 850 gr yolks
- 625 gr sugar
- 2 vanilla beans
- Caramel butter cream:
- 1 ½ lb sugar
- Water
- 8 oz unsalted butter
- 1 ½ cup heavy cream
- Butter cream:
- 2 lbs sugar
- 4 cups egg whites
- 2 lbs butter (cut in medium pieces)
- 1 lb shortening
- Ganache (for the sauce):
- 1 lb 64% chocolate
- 9 oz heavy cream
- 3 oz butter
- 2 tbls. Instant coffee
Preparation
Step 1
1. Fuellutine Crunch bottom: Melt the chocolate and then fold in the paste. Fold the flakes into the mixture and spread the mix onto a lined sheet pan and let set till harden.
2. Chocolate Mousse: Melt the chocolate and set aside. Whip the 2qt heavy cream to a soft medium peak and set aside. Bloom the gelatin, and place in a 2qt sauce pan with the 1/2qt of heavy cream and stir till the gelatin has melted. In a bowl mix the yolks and sugar together and then temper into the hot cream and mix together. Then add to the melted chocolate and fold in the whipped heavy cream till all is incorporated. Pour a ¼ inch layer of chocolate mousse over the crunch bottom and refrigerate.
3. Banana Mousse: Whip the cream to a soft medium peak and set aside. Melt the white chocolate and then bloom the gelatin and warm the banana puree in a saucepan and add the gelatin until melted along with the crème anglaise and fold into the white chocolate and then fold into the heavy cream till all incorporated. Then pour a thin layer of the mousse over the chocolate mousse. And refrigerate.
4. Crème Anglaise (for banana mousse and sauce): Bring the heavy cream, scraped vanilla bean and half the sugar to a boil. Mix the rest of the sugar with the yolks and temper the mixture into the boiling heavy cream and stir until it makes a ribbon on the back of your spoon. Remove from the heat and strain and place in a container until needed.
5. Caramel butter cream: Place the sugar in a 2qt saucepan and add just enough water to cover the sugar. Bring to a boil and bring it to a medium dark color and then stir in the butter and then the heavy cream and continue to stir until all is melted and smooth. Strain and store in a container until needed.
6. Butter cream: In a double boiler add the whites and sugar and stir until the mixture dissolves. Then place in a mixing bowl and whip until it comes to a stiff peak and then slowly add the butter pieces into the meringue and then the shortening. Whip until the mixture comes together, scrape the sides and whip for 4 minutes and then add 1 cup of caramel sauce to the mix.
7. Ganache (for the sauce): Bring to a boil the heavy cream and in a 4qt container have combine the chocolate, butter, and instant coffee. Pour mixture over the hot cream over it and let set for 2 minutes. After it has set take a Bermixer to the mix and blend together and let rest.
8. To Assemble: Remove the mousse crunch sheet from the refrigerator and un-mold from the sheet pan and cut into 1 ½ in by 3in long bars. Place the caramel butter crème in a piping bag with an 805 open tip and pipe the butter crème in small pearls onto of each bar. (3 across and 5 down) Decorate with tempered chocolate circles and chocolate candy pearls for the plate.