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Banana Whiskey Cocoa and Oabika Dessert

An original recipe from Eric Verbauwhede & Baptiste Sirand

11 steps

Makes 24 desserts.

Recipe Step by Step

ALMOND COCOA STREUSEL

40g European-style butter 84%
40g Brown sugar
45g Raw hazelnut flour
0.5g Fleur de sel
30g All-purpose flour
10g COCOA POWDER

Cut the cold butter into small cubes. Sift the dry ingredients together.
Add the butter and mix using the paddle attachment in a stand mixer. Small balls will form.
Stop mixing. Store in the refrigerator or freeze until you are ready.
Evenly spread out on a silicone mat and bake at 300-320°F (150-160°C) until an attractive golden color is achieved.

COCOA NIB AND HAZELNUT PRESSED STREUSEL

160 g Almond Cocoa Streusel
40 g NYANGBO 68%
20 g COCOA NIBS

Once the streusel has been cooked and cooled, weigh it and break it up slightly.
Mix it together with the melted topping and the finely chopped COCOA NIBS.
Form into small rock-like shapes.
Store in the refrigerator.

OABIKA-FLAVORED CRÈME ANGLAISE

120g Heavy cream 36%
50g Whole milk
25g Egg yolks
74 g OABIKA

Bring the cream and milk to a boil and pour onto the egg yolks which you have previously mixed (but not beaten) with the OABIKA.
Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.

OABIKA NYANGBO 68% CRÉMEUX

250 g OABIKA-flavored crème anglaise
130 g NYANGBO 68%
2g Gelatin powder 220 Bloom
10g Water for the gelatin
130 g OABIKA

Add the rehydrated gelatin to the warm, strained crème anglaise. Using a spatula, emulsify with the melted chocolate (in the same way as a ganache) to obtain a smooth, shiny and springy texture. To complete the emulsion, mix using an immersion blender – Be careful not to incorporate any air and make sure you work at a temperature higher than 95°F (35°C).
Leave to set in the refrigerator.

CRISTALLINE GRUÉ OABIKA

160g Fondant
110g Glucose DE 35/40
75g Isomalt
60 g COCOA NIBS
75 g OABIKA

Heat the fondant, glucose and isomalt to 340°F (170°C). Lower the temperature with the OABIKA and COCOA NIBS, then pour onto a baking sheet.
Leave to cool.
Grind into a fine powder and store in a dry place. Sprinkle on to a silicone mat in small circles of about 8cm in diameter.
Melt in the oven at 300°F (150°C) for 2 minutes.
Shape them immediately after taking them out of the oven.

BANANA AND WHISKEY COMPOTE

250g Banana
25g Brown sugar
25 g OABIKA
2g Gelatin powder 220 Bloom
10g Water for the gelatin
2g Madagascan vanilla bean
25g Whiskey

Bake the bananas in the oven at 300°F (150°C) with the skin on for about 10/15 minutes depending on their ripeness.
Leave aside for 10 minutes after taking them out of the oven.
Peel them and blend them, adding the rehydrated gelatin to thestill warm bananas and brown sugar.
Finish off by adding the vanilla, OABIKA and whiskey.

BANANE INFUSÉE AVEC OABIKA

100 g Banana
100 g OABIKA

Cut the bananas into strips of about 4mm thick and cook sous-vide with the OABIKA for 30 minutes to 1 hour depending on their ripeness.
Leave to drain on some paper for a few seconds and serve.

OABIKA NIB PACOJET ICE CREAM

250 g OABIKA
500g Whole milk
200g Heavy cream 36%
100g Egg yolks
25g 1% fat dry milk
25g Glucose powder DE 33
25g Brown sugar
5g Combined stabilizer
25 g COCOA NIBS

Heat the liquid mixture to 120°F (50°C) then add the mixture of brown sugar, glucose powder, milk powder, the COCOA NIBS previously reduced to powder and the stabilizer.
Bring to a boil. Add the egg yolks and pasteurize.
Pour into the Pacojet bowl and freeze at -13 to 0°F (-18 to -25°C).
Use the Pacojet and use within 2 hours.

OABIKA MINI PEARLS

100 g OABIKA
50g Mineral water
1g Agar-agar
2g Gelatin powder 220 Bloom
10g Water for the gelatin

Boil water and OABIKA with agar and add gelatin. Pipe while hot into “micro pearl” molds (such as Silikomart(r) ref 11608).

COCOA NIB VIENNESE SPONGE

90g Egg yolks
240g Eggs
190g Sugar
150g Egg whites
60g Sugar
120g Pastry flour
PM COCOA NIBS

Whisk together the egg yolks, whole eggs and the larger portion of sugar in a mixer.
Beat the egg whites with the smaller portion of sugar.
Mix the stiffened whites with the other mixture and finally add the sifted flour.
Spread onto baking sheets and sprinkle with the COCOA NIBS ground into a powder.
Bake for 7/8 minutes at 390°F (200°C).

OABIKA WHISKEY SOAKING SYRUP

50 g Water
50 g OABIKA
5 g Fresh ginger
10 g COCOA NIBS
5g Chocolate liqueur
5g Whiskey

Bring all the ingredients to a boil, cover with film and leave to infuse for 30 minutes, strain and then use.

Assembly and finishing

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Soak the Viennese sponge strips on the side without the cocoa nib powder. Place a thin strip, previously soaked and cut into a point, arranged in a wave shape in the center of the plate.
Decorate with dots of the crémeux and whiskey banana compote on top.
Add the pieces of pressed streusel and banana slices. Add a quenelle of ice cream, then finish with the OABIKA mini pearls and the cristallines.