Hi everyone! Today’s recipe is a Coffee and Banana Entremet? I don’t know if you’ve tried this combination before but I can tell you that it works incredibly well! ?? This Entremet is made up of a Streusel, a Coffee Madeleine Cake, a Coffee Cremeux Insert, a Banana Compote Insert, some Banana Mousse and finally a Coffee Glaze ☕ I’ve decorated the Entremet with Chocolate and Banana slices ?
Organisation:
D-2: Make the Cremeux + the Compote
D-1: Make the Streusel + the Madeleine + the Mousse + Assemble
D-Day: Make the Glaze + Glaze the Entremet + Make the Chocolate
For a 20cm in diameter Entremet:
Streusel:
- 40g of butter
- 40g of sugar
- 50g of almond powder
- 40g of flour
- 1 pinch of salt
Madeleine Cake:
- 38g of butter
- 75g of eggs
- 75g of sugar
- 19g of milk
- 1 tbsp of instant coffee
- 56g of neutral oil
- 94g of flour
- 3g of baking powder
Banana Compote:
- 300g of banana
- 15g of butter
- 1 tbsp of lemon juice
Coffee Cremeux:
- 40g of egg yolks (= 2)
- 12g of sugar
- 160g of full liquid cream
- 5,5g of instant coffee
- 28g of crushed coffee beans
- 2,6g of powdered gelatin (or sheets)
Banana Mousse:
- 320g of banana puree (= mixed bananas)
- 13g of powdered gelatin (or sheets)
- 350g of full liquid cream
Coffee Glaze:
- 135g of sugar
- 113g of water
- 135g of full liquid cream
- 113g of white chocolate
- 8,9g of gelatin
- 2 tbsp of instant coffee
- 1 tbsp of cocoa powder
Decoration:
- 100g of dark chocolate
- 1 or 2 bananas
We’ll start with the Cremeux:
1. Hydrate the gelatin in 6 times its weight in cold water. Let it bloom for 10min.
2. Crush the coffee beans and add them to the cream. Bring to boil. Cover and let it infuse for at least 2h.
3. Filter and weigh the cream. Add some cream to have 160g again. When infusing, the coffee beans tend to absorb some cream.
4. Heat up the infused cream with the instant coffee.
5. Simultaneously, whisk the egg yolks with the sugar until they slightly whiten.
6. Pour the hot cream little by little over the eggs. Mix vigorously.
7. Bring everything back to the pan and cook at low/medium heat until it reaches 84°C. You must stir constantly with a spatula.
8. Off the heat, add the hydrated gelatin.
9. Wrap the bottom of a 18cm mold and pour the cremeux into it. Freeze overnight (or until it hardens).
For the Banana Compote:
1. Cut the bananas and place them in a saucepan with the butter and lemon juice.
2. Let it cook over low/medium heat until they turn into compote. There must still remain banana pieces.
3. Wrap the bottom of a 18cm mold with cling film and spread the compote. Freeze overnight (or until it hardens).
For the Streusel:
1. Preheat the oven to 175°C/347°F fan-assisted.
2. Cream the softened butter with the sugar.
3. Add the almond powder, the flour and the salt. Mix to form a homogenous dough.
4. Spread the dough inside a 18cm mold. You must use all of it.
5. Cook for 10-13min. The streusel must have a nice golden color.
6. Let it cool down completely before unmolding.
For the Madeleine Cake:
1. Preheat the oven to 175°C/347°F fan-assisted.
2. Melt the butter and let it cool down.
3. Whisk the eggs with the sugar until they whiten.
4. Dilute the instant coffee with the milk and add it to the eggs. Add also the oil. Mix.
5. With the spatula, gently fold in the sifted flour, salt and baking powder.
6. Finish off by adding the melted butter.
7. Pour the dough inside a 18cm mold.
8. Cook for 15-20min. When you prick the middle of the cake the blade must come out clean.
9. Let it cool down before unmolding.
For the Mousse:
1. Hydrate the gelatin.
2. Mix the bananas to have 320g of coulis.
3. Bring to boil the coulis.
4. Off the heat add the hydrated gelatin.
5. Pour the coulis inside a wide pan and let it cool down to 25°C.
6. Whip the cream at medium speed until it forms soft peaks. It must not be too firm.
7. Add the banana coulis (at 25°C) to the whipped cream little by little. Gently mix with a spatula.
It’s time to assemble!
1. Wrap the bottom of a 20cm mold with cling film. Add a strip of rhodoid sheet on the edges (or a strip of plastic sheet).
2. Add the disk of streusel. Pour a little bit of mousse over it.
3. Cut the Madeleine Cake to a 1cm thickness. Place it over the Streusel.
4. Pour half of the mousse inside the mold.
5. Unmold the coffee cremeux and the banana compote insert.
6. Place both inserts over the mousse (the banana first and then the coffee). Slightly press so the Mousse covers the edges.
7. Finish off by adding the rest of the mousse.
8. Freeze overnight.
For the Glaze:
1. Hydrate the gelatin.
2. Heat the water and sugar until it reaches 103°C (between 102 and 103°C it takes some time).
3. Add the cream, the instant coffee and the cocoa powder.
4. Heat again until it reaches 103°C.
5. Simultaneously, melt the white chocolate in a bain-marie (or microwave).
6. Pour the boiling liquid over the chocolate in 3 times and mix vigorously.
7. Add the hydrated gelatin.
8. Wrap with cling film (it must touch the surface) and refrigerate overnight.
The next day:
1. Heat the glaze in a bain-marie until it melts completely. I suggest you to take it off the bain-marie from time to time so it doesn’t overheat.
2. Place it in a high container and let it cool down to ~25°C.
3. Unmold the Entremet and place it on a support. Smooth the edges.
4. Glaze the Entremet by starting with the edges and finishing in the center.
For the decoration:
1. Melt the chocolate.
2. Spread it very thinly over a guitar sheet (or plastic sheet). Freeze until it hardens.
3. Break it into small squares.
4. Decorate the edges with the chocolate squares and the top with some banana slices (don’t cut the bananas too early as they will darken).
Your Entremet is ready! Let it thaw in the fridge for 3-4h or at room-temperature for 1h30-2h.
Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂
