Entremets & Cheesecakes

CHOCOLATE CHIP BANANA CAKE, ANDOA COCONUT GIANDUJA

An original recipe by L’École Valrhona Guest Chef, William Werner

3 steps

Recipe Step by Step

CHOCOLATE GLAZE

225g whipping cream
600gABSOLU CRISTAL NEUTRAL GLAZE
310g GUANAJA 70%

Emulsify the cream and melted chocolate at 45°C (113°F).

Heat the ABSOLU CRISTAL to 75°C (167°F) and blend into the ganache, avoiding air bubble.

ANDOA COCONUT GIANDUJA NESTS

116gMILK ANDOA 39%
29gCOCOA BUTTER
29g coconut oil
120g toasted coconut flakes
0.5 ea vanilla bean
0.1g maldon salt
54g crispy wheat flake cereal

Temper ANDOA 39%, stir vanilla and coconut oil into chocolate, add toasted coconut, salt and crispy wheat flake cereal and salt.

Cast into a novel shaped frame and allow to crystalize.

CHOCOLATE CHIP BANANA CAKE

232g flour
40gCOCOA POWDER
2.4g baking soda
1.8g salt
157g canola oil
90g eggs
0.5 ea vanilla bean
108g brown sugar
120g sugar
67g buttermilk
240g banana purée
215gDARK CHOCOLATE CHIPS
50g toasted coconut flakes

Sift the dry ingredients. Place oil, eggs and vanilla in food processor. Add sugar and brown sugar and blend. Add buttermilk and banana purée, and cover with dry ingredients just until smooth. Add toasted coconut flakes and chocolate chips, pulse to incorporate.

Pipe the batter into pill shaped molds, using a bowl scraper dip melted clarified butter in the middle. Bake at 355°F (180°C) for 20 minutes. Freeze.

Assembly and finishing

Trim the Banana Cakes so they sit flat. Glaze with the Chocolate Glaze and allow to set, sprinkle toasted coconut flakes on glazed cake. Transfer to a Gianduja Nest and allow to temper at 41°F (5°C) for two hours.