Almond biscuit :
- 150 g ground almonds
- 90 g la Perruche brown sugar (1)
- 40 g egg whites (1)
- 65 g egg yolks
- 10 g vanilla extract
- 2 vanilla pods
- 0.5 g salt
- 120 g butter
- 70 g T55 flour
- 4 g baking powder
- 35 g honey
- 40 g whipping cream
- 170 g egg whites (2)
- 50 g la Perruche brown sugar (2)
Almond crunch :
- 200 g blanched almonds
- 15 g butter
- 130 g white couverture chocolate
- 1 g vanilla pod
- 8 g vanilla powder
- 70 g feuilletine
- 1.5 g fleur de sel
Banana caramel cream :
- 135 g la Perruche brown sugar
- 45 g glucose
- 240 g whipping cream
- 25 g gelatine*
- 140 g banana purée
- 100 g diced banana
- 8 g butter
- 8 g la Perruche brown sugar
- 1 g fleur de sel
- Rum for flambéing*
Brown sugar caramel mousse :
Caramel
- 95 g la Perruche brown sugar
- 65 g glucose
- 195 g whipped cream
Brown sugar caramel mousse
- 200 g caramel
- 1 vanilla pod
- 55 g egg yolks (1)
- 75 g white couverture chocolate
- 100 g caramelised white couverture chocolate
- 30 g Mycryo® cocoa butter
- 50 g gélatine*
- 20 g dark rum
- 355 g whipped cream
Pâte de bombe
- 80 g egg yolks (2)
- 80 g water
- 27 g dried skimmed milk
- 17 g glucose
la Perruche glaze :
- 225 g milk
- 560 g la Perruche brown sugar
- 450 g cream
- 300 g glucose
- 40 g Maïzena® cornflour
- 90 g gelatine*
Gelatine :
- 140 g water
- 23 g gelatine powder
Pour the gelatine powder into the cold water and mix vigorously. Leave to rest for 45 minutes. Melt at 55 °C. Chill in the fridge overnight.