100% la Perruche

Almond biscuit :

1. Mix the ground almonds with the brown sugar, egg whites, egg yolks, vanilla, honey and salt until just combined.
2. Add the warm butter mixed with the cream.
3. Whisk the egg whites with the brown sugar.
4. Incorporate a third into the first mixture.
5. Add the sifted flour and baking powder, and finish with the rest of the whisked egg whites.
6. Bake in a 280 mm x 360 mm baking frame at 170 °C for about 20 to 25 minutes.

Almond crunch :

1. Roast the almonds at 150 °C for around 30 minutes.
2. Once cooled, grind them in your Robot-Coupe® food processor until they form a smooth paste.
3. Add the white couverture chocolate, the scraped vanilla pod and the vanilla powder to the food processor.
4. Blend, add the butter, blend again, and finish by stirring in the feuilletine and fleur de sel by hand.
5. Spread in a 280 mm x 360 mm baking frame on a sheet of baking paper and chill in the refrigerator.

Banana caramel cream :

1. Heat the brown sugar and glucose to 185 °C, add the cream, then raise the temperature back to 108 °C.
2. Incorporate the gelatine and banana purée.
3. Mix.
4. Quickly fry the diced banana with the butter and sugar.
5. Add the rum and flambé.
6. Finally, mix the caramel with the diced banana.

Brown sugar caramel mousse :

1. Make a caramel with the brown sugar and glucose.
2. Add the whipped cream and weigh out the required amount of caramel for the mousse.
3. Heat the caramel with the vanilla pod and egg yolks (1) to 83 °C.
4. Pour over the couverture chocolate, Mycryo® cocoa butter and gelatine.
5. Mix.
6. Make a pâte à bombe by heating the egg yolks (2), water, dried skimmed and glucose to 85 °C.
7. Whisk with a hand mixer until completely cool.
8. Incorporate the caramel mixture into the whipped cream.
9. Add the rum and finish with the pâte à bombe.

la Perruche glaze :

1. Heat the milk, brown sugar, cream and glucose to 40 °C.
2. Add the Maïzena® cornflour and boil for 3 minutes.
3. Pour in the gelatine mixture and mix.
4. The next day, heat to 25 °C before use.

Assembly and decoration

1. When it comes out of the oven, top the biscuit with the almond crunch.
2. Press lightly and let cool.
3. To create the filling, spoon the banana caramel cream (around 15 g) onto the biscuit and place in the freezer.
4. Pour the mousse into the mould and add the frozen filling.
5. Freeze.
6. Unmould, spray a layer of orange cocoa butter on one side and glaze.
7. Decorate with a tuile wafer and a sugar pearl.