Recipe Chocolate Banana Puffy Bun
To make this dish
Ingredient list
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Croissant dough835 g plain flour (T55, approximately 11% protein)
835 g strong flour (T45, approximately 14% protein)
30 g salt
200 g sugar
65 g fresh yeast
165 g Lescure Unsalted 250g butter Roll 82% fat
860 g milk
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Cocoa croissant dough175 g plain flour (T55, approximately 11% protein)
175 g strong flour (T45, approximately 14% protein)
54 g cacao powder
7 g salt
48 g sugar
14 g fresh yeast
36 g Lescure Unsalted 250g butter Roll 82% fat
241 g milk
SQ water-soluble red colouring
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Exotic banana compote552 g banana purée
75 g passion fruit puree
1 pce/s vanilla pod (or vanilla extract)
17 g sugar (1)
6.6 g pectin NH
110 g sugar (2)
33 g dextrose
31 g gelatin mass
66 g lime juice
3 g Fresh ginger
137 g Ripe bananas
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Gelatine mass9 g powdered 200-bloom gelatine
56 g water
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Milk chocolate namelaka197 g milk
34 g gelatin mass
325 g milk chocolate 46%
394 g Lescure UHT Cream 35% fat
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Gianduja curls300 g black gianduja
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Chocolate Banana Puffy Bun finishing touchesSQ maple syrup
SQ black gianduja
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Shaping and baking1000 g Unsalted 1kg butter Sheet 84% fat
Lescure Unsalted 250g butter Roll 82% fat
Lescure UHT Cream 35% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Croissant dough
Dissolve the yeast in the cold milk. Combine the two types of flour, salt, sugar, butter cut into pieces and the milk/yeast mixture on speed 1 of the stand mixer for 5 minutes. Increase speed to 2 and knead for 8 minutes. Shape into a ball and let rise for 1 hour. Punch down, roll out into a rectangle and refrigerate overnight.
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02
Cocoa croissant dough
Dissolve the yeast in the cold milk. Combine the two types of flour, cocoa powder, red colouring, salt, sugar, butter cut into pieces and the milk/yeast mixture on low speed of the stand mixer for 5 minutes. Increase speed to 2 and knead for 8 minutes. Shape into a ball and let rise for 1 hour. Punch down, roll out into a rectangle and refrigerate overnight.
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03
Exotic banana compote
Heat the fruit purees with the vanilla bean. At 40°C, add the combined pectin and sugar (1). Bring to the boil and stir in the sugar (2) and dextrose then bring back to the boil. Add the gelatine mass, lime juice, grated ginger and diced bananas. Mix with a hand blender. Transfer to a container and store in the refrigerator.
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04
Gelatine mass
Rehydrate the gelatine in the cold water for at least 20 minutes. Melt in the microwave then store in the refrigerator.
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05
Milk chocolate namelaka
Bring the milk to the boil then add the gelatine mass. Pour over the partially melted milk chocolate milk. Stir to combine then mix with a hand blender to emulsify. Add the cold cream and blend again. Cover with plastic wrap and let set in the refrigerator.
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06
Gianduja curls
Make gianduja curls using a vegetable peeler.
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07
Chocolate Banana Puffy Bun finishing touches
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08
Shaping and baking
Enclose the butter sheet in the dough and give it 1 single turn. Lay 700 g of rolled-out cocoa dough on top of the dough parcel. Perform 2 single turns, letting the dough rest in the refrigerator in between turns.
Roll the dough parcel out to a width of 39 cm and a thickness of 2 cm. Cut into strips 5 mm wide (be careful to cut in the same direction as the dough was rolled out). Place the strips on top of the dough parcel also in the same direction in which the dough was rolled out (horizontally). Roll out to a thickness of 6 mm and cut into strips 15 cm (vertically) then cut into rectangles that are 5 cm wide (horizontally) (70 g). Make two lengthwise incisions (leaving 1 cm on one of the short sides) then braid. Roll the braid around itself then press to seal. Let rise in the moulds for 2 hours at 26°C (70% humidity). Let sit at room temperature (20°C) for 10 minutes. Preheat the convection oven to 190°C, turn down to 170°C and bake the buns for 12 minutes then at 165°C for approximately 4 minutes (ensure that the cocoa dough does not darken too much).
Remove from the oven and glaze with maple syrup. Let cool. Fill with 15 g of chocolate namelaka followed by 15 g of exotic banana compote. Decorate with a dark gianduja curl.
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