500 g farine à gâteau 12 g salt 190 g cold water 150 g Elle & Vire gourmet butter 82% fat 250 g Extra dry butter 84% fat
SESAME SEED JOCONDE
25 g farine à gâteau 70 g Almond flour 20 g sesame seeds lightly roasted and grounded 90 g icing sugar 130 g eggs 170 g egg white 2 g cream of tartar 40 g sugar 25 g Elle & Vire gourmet butter 82% fat
RUM SYRUP
240 g syrup 60 g rum 5 g lime juice
PASTRY CREAM
20 g egg yolk 25 g sugar 10 g corn starch 125 g Elle & Vire Whole Milk
CRÈME AU BEURRE CARAMEL
170 g sugar 60 g egg yolk 80 g Elle & Vire Whole Milk 192,5 g Elle & Vire gourmet butter 82% fat 150 g Italian meringue
ITALIAN MERINGUE
250 g sugar 80 g hot water 80 g egg white
BRULEED BANANAS
300 g brown sugar 4 4 bananas sliced into batons measuring 10 cm 8 bananas sliced thinly at a diagonal
JACKFRUIT ICE CREAM
225 g jackfruit bottled in syrup 8 g stabilizer 50 g 80 g egg yolks 0,5 g lime zest 240 g Excellence whipping cream 35% fat 240 g Elle & Vire Whole Milk 1 pinch salt
Mix all the ingredients together, except the dry butter, to make a dough. Wrap the dough in plastic and chill for at least 5 h. Give it 5 single folds.
Roll to 2.5 mm thickness and bake. Trim 48 rectangle pièces measuring 10 × 4 cm each.
2
SESAME SEED JOCONDE
In the bowl of a stand mixer fitted with a whisk attachment, combine cake flour, almond flour, sesame seeds and confectioner’s sugar on low speed. Add the whole eggs and increase speed to high until the batter is thick, about 10 min. Make a firm meringue with the egg whites, cream of tartar and refined sugar. Blend yolks and whites mixtures gently together. Fold in the warm butter. Spread on two 35 × 25 × 1 cm flexipats and bake in a convection oven at 200°C (392°F) for 7-8 min or in a deck oven at 210°C (410°F) for 8-10 min. Trim 32 pieces measuring 10 × 4 cm each.
3
RUM SYRUP
4
PASTRY CREAM
In a medium bowl, whisk together the egg yolks, sugar and cornflour. Bring the milk to a boil and pour over the yolks while stirring constantly. Return to cook over medium heat until thick. Then, realise an Italian meringue.
5
CRÈME AU BEURRE CARAMEL
Caraméliser le sucre. Déglacer avec le lait chaud. Quand le sucre est entièrement dissous, verser la moitié du lait de caramel sur les jaunes en battant rapidement jusqu’à ce que le mélange nappe. Dans le bol d’un batteur, ajouter le beurre frais petit à petit à vitesse élevée. Finir en ajoutant le beurre à température ambiante. Pour faire une crème caramel mousseline, battre 750 g de crème au beurre avec 150 g de crème pâtissière.
Puis réaliser une meringue italienne.
6
ITALIAN MERINGUE
7
BRULEED BANANAS
Spread sugar on a piece of foil and dry in a 165° C (329°F) oven for 8-10 min. Cool then pound to a powder to be sprinkled on the bananas before bruleeing.
8
JACKFRUIT ICE CREAM
Place jackfruit on a sieve and allow to drain for 2 h. Puree in a blender, making sure to yield 175 g of useable jackfruit pulp. In a medium sized bowl, mix stabilizer with sugar. Whisk in the egg yolks, salt and zest. Bring cream and milk to a boil on medium high heat. Temper this into the bowl of yolks then return to cook over medium heat until nappe. Strain into a clean bowl, cover and allow to rest overnight in the chiller. Combine the ice cream base with the jackfruit puree and churn to the desired consistency.
9
ASSEMBLY
Each 10 × 4 cm portion is composed of 2 alternating layers of puff pastry, rum syrup-laced joconde, caramel mousseline, bruleed banana batons. For the
top puff pastry piece, position thinly sliced bananas closely on the pastry, sprinkle on some brown sugar and brulee with a salamander or sear using a carameliser. Serve immediately with a quenelle of jackfruit ice cream.
Recipes
