Helena photo

Helena

by Gregory Soulavie

 

Ingredients

  • Crispy sesame pastry
  • Creamy of banana and passion fruit 
  • Milk chocolate mousse 32% 
  • Milky glaze 
  • Decoration

Preparation

Crispy sesame pastry 

  • 180 g butter
  • 220 g brown sugar 
  • 220 g sesame seeds 
  • 150 g flour 

With the flat beater, blend all the ingredients. Spread the batter, 160 in 2 circles of 15 cm and 220 g in circles of 18 cm. Bake at 170°C for +/- 25 minutes. Unmould and freeze. 

Creamy of banana and passion fruit 

  • 17,5 g water
  • 3,5 g gelatin powder 
  • 100 g passion fruit puree 
  • 100 g banana puree 
  • 160 g egg yolks 
  • 110 g caster sugar
  • 40 g Passoa (alcohol) 
  • 150 g butter 
  • 170 g fresh mango cubes 

Soak the gelatin in cold water. Bring to boil the fruit purees. Blanch the egg yolks with sugar. Pour the blanched yolks into the purees. Cook at 85°C. Add softened gelatin and Passoa. Cool quickly. Stir in butter and emulsify the creamy mix with the blender. Pour 160 g in 2 circles of 12 cm en 260g in 2 circles of 18 cm diameter. Scatter mango cubes on the 2 creamy circles. Freeze.

Milk chocolate mousse

  • 75 g water
  • 15 g gelatin powder 
  • 205 g milk 
  • 30 g egg yolks 
  • 105 g caster sugar 
  • 380 g milk chocolate couverture 32% 
  • 135 g milk 
  • 35 g glucose 
  • 105 g egg yolks 
  • 230 g liquid cream 35%

Soak the gelatin in cold water. Heat the milk, egg yolks and caster sugar to 85°C. Pour over the milk chocolate and mix. Bring to boil the milk and the glucose. Pour over the egg yolks and whisk until completely cooled. Mix together. Stir in the foamy liquid cream. 

 

Milky glaze

  • 85 g water 
  • 18 g gelatin powder
  • 290 g milk 
  • 70 g glucose 
  • 220 g sweetened condensed milk 
  • 375 g dark compound coating 
  • 375 g milk chocolate couverture 32% 
  • 60 g liquid cream 35% 

Soak the gelatin in cold water. Bring to boil the milk and the glucose. Add the softened gelatin. Pour over the sweetened condensed milk, the compound coating and the milk chocolate. Mix. Stir in cold liquid cream 35%. Mix and keep in the fridge at 4°C. Melt at 50°C and use between 26°C and 35°C.

Finishing

  • 800 g milk chocolate couverture 32% 
  • 1 piece of fresh mango 

Product used

Passion fruit puree
Passion fruit photo

packaging: 1 kg