Professional

Hukanana

Made with Hukambi 53%

Baptiste Sirand - PASTRY CHEF INSTRUCTOR ÉCOLE VALRHONA

7 steps

Makes six Ø16cm tarts

Recipe Step by Step

BANANA COMPOTE

285g Banana
25g Brown sugar
25g Lemon juice
335g Total weight

Peel the bananas and cut them into cubes.
Mix them with the brown sugar and bring to a boil.
Add the lemon juice.
Store in the refrigerator and blend.

MOIST CINNAMON SPONGE

140g Extra fine blanched almond flour
20g Cornstarch
140g Sugar
2g Baking powder
20g Ground cinnamon
140g Heavy cream 36%
140g Whole eggs
602g Total weight

Combine the almond flour, cornstarch, sugar, baking powder and ground cinnamon.
Add the cream and the eggs, mix well and set aside.

OAT SHORTBREAD

420g French-style pastry flour
700g Oats
8g Sel de Guérande salt
280g Sugar
6g Baking powder
505g European-style butter
85g Egg whites
2004g Total weight

Mix the dry ingredients in a food processor, taking care not to blend the oats too much.
Mix with the flat beater in a food processor while gradually adding in the cubed dry butter then the egg whites.
Roll out immediately and freeze.

ABSOLU CRISTAL SPRAY GLAZE

545g Absolu Cristal neutral glaze
55g Mineral water
600g Total weight

Bring the Absolu Cristal to a boil in water.
Immediately apply using a spray gun at approx. 175°F (80°C).

LIQUID STARCH FOR INTENSE HUKAMBI 53% WHIPPED GANACHE

390g Whole milk
12g Potato starch
402g Total weight

Mix together a small portion of the cold milk with the potato starch and set aside.
Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).
Pour part of the hot milk over the milk-starch mixture.
Put everything back in the cooking appliance and bring to a boil.

INTENSE HUKAMBI 53% WHIPPED GANACHE

360g Liquid starch
3g Gelatin powder 220 Bloom
15g Water for the gelatin
230g HUKAMBI 53%
145g Heavy cream 36%
753g Total weight

Weigh out the amount of hot liquid starch required for the recipe and add the rehydrated gelatin.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Mix straight away thoroughly using an immersion blender to make a perfect emulsion.
Add the cold heavy cream. Mix again.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Whisk until the texture is firm enough to use in a piping bag or with a spatula.

HUKAMBI & BANANA SOFT GANACHE

255g Banana purée
205g HUKAMBI 53%
460g Total weight

Heat the banana purée to 160°F (70°C) and emulsify it with the partially melted couverture.
Set aside.

Assembly and finishing

As needed Whole eggs

As needed Banana

As needed HUKAMBI 53%

Make the whipped ganache, the soft ganache, the banana compote and the moist cinnamon sponge. Set aside. Make the oat shortbread crust, cut it into strips with a length of 56cm and a width of 2cm, and use it to line some 18.5cm rings. Cut out two 18cm circles. Place one in the base of the 18.5cm tart and the other in an 18cm ring. Freeze the pastry then use a cutter to cut wave shapes at random into the bottom of the 18.5cm tart. Bake the tart case and 18cm circle for approx. 20 minutes at 140°F (60°C) in a ventilated oven. Blend the whole eggs, then spray them onto the tarts to give them a waterproof coating. Bake again for 4 minutes. Top the 18cm circle with 100g of soft cinnamon sponge, then add 60g of sliced banana, pushing each piece gently into the sponge. Bake in a fan-assisted oven at 320°F (155°C) for around 15 minutes. When the circles have baked and cooled, add 75g of Hukambi and banana soft ganache and freeze. Whip up the whipped ganache then, using a pallet knife, apply it to the 18cm circle, giving it a smooth surface. Freeze. Spread some tempered Hukambi couverture chocolate onto a sheet of guitar paper. Cut it into 16cm circles, then make some waves of the same size as the waves you made in your tart case. Leave to set. Heat the glaze and spray a thin layer onto the whipped ganache. Sprinkle with cinnamon. Turn over the tart case and place it on top of the assembly. Fill a few waves with the banana compote. Randomly arrange the Hukambi chocolate decorations.