Panama Dessert
Thierry Bamas
Recipe for a 57/37cm frame divided into 12 desserts for 6 ppl. and 1 for 8 ppl.
Recipe in 6 steps
Almond crumble
1| Flour | 120 g | 23.4 % |
| Ground almonds | 150 g | 29.3 % |
| Sugar | 120 g | 23.4 % |
| Softened butter | 120 g | 23.4 % |
| Salt | 1 g | 0.1 % |
| Total | 511g | 100% |
Mix all the ingredients together. Sift. Bake at 160°C for approx. 20 minutes. |
Praliné crisp (1500g/frame)
2| Almond crumble | 430 g | 27.4 % |
| Feuilletine flakes | 210 g | 13.4 % |
| 50% PGI HAZELNUT PRALINÉ SMOOTH | 280 g | 17.8 % |
| PURE HAZELNUT PASTE | 260 g | 16.6 % |
| Clarified cocoa butter | 215 g | 13.7 % |
| TANNEA® 43% - Milk | 170 g | 10.8 % |
| Total | 1565g | 100% |
Melt clarified cocoa butter and Tannea® milk couverture together at 60/65°C. Pour on top of the crumble, feuilletine, hazelnut paste and praline mixture. Gently combine and pour onto a frame (585 x 385 x 3.5cm) lined with a guitar sheet. |
Deltora chocolat biscuit - 1 tray weight 1200 g
3| Egg whites | 315 g | 26.4 % |
| Caster sugar | 335 g | 28.1 % |
| Inverted sugar | 40 g | 3.3 % |
| Ground almonds | 275 g | 23.0 % |
| Dark chocolate DELTORA 70% | 225 g | 18.8 % |
| Salt | 2 g | 0.1 % |
| Total | 1192g | 100% |
Whisk egg whites with sugar and inverted sugar, melt couverture at 50°. Add ground almonds to the meringue and finish with the pre-blended couverture in part of the meringue. Bake in a 1200g tray for 10 mins at 180°. |
Flower sorbet - 2500 g per frame
4| Water | 410 g | 13.6 % |
| Sucrose | 410 g | 13.6 % |
| Spray-dried glucose | 205 g | 6.8 % |
| Sorbet stabiliser | 7 g | 0.2 % |
| Passion fruit pulp | 171 g | 5.7 % |
| Mango pulp | 780 g | 26.0 % |
| MUCICAO | 500 g | 16.6 % |
| Fresh and ripe banana | 513 g | 17.1 % |
| Total | 2996g | 100% |
Boil water to 45°C, add sugar mixture to stabiliser, bring to 85°C. Add purées to the chilled syrup and blend. Maintain Brix at 32 and churn. |
Deltora chocolate ice cream - 2500 g per frame
5| Milk | 1915 g | 64.1 % |
| Milk powder | 110 g | 3.6 % |
| Sugar | 175 g | 5.8 % |
| Inverted sugar | 120 g | 4.0 % |
| Glucose syrup | 90 g | 3.0 % |
| Cream | 63 g | 2.1 % |
| Blended stabiliser | 12 g | 0.4 % |
| Dark chocolate DELTORA 70% | 500 g | 16.7 % |
| Total | 2985g | 100% |
Heat milk and cream with milk powder to 35°C, add the sugar mixture to the blended stabiliser at 45°C, the liquid sugars at 55°C. Remove some of the liquid and blend with the couverture. Return everything to the remaining liquid and heat to 85°C. Chill and leave for 24 hrs. Blend again and churn. |
Hazelnut chantilly
6| Whipped cream | 100 g | 13.3 % |
| Hazelnut paste | 200 g | 26.6 % |
| Egg whites (Italian meringue) | 125 g | 16.6 % |
| Sugar (Italian meringue) | 250 g | 33.3 % |
| Water | 75 g | 10.0 % |
| Total | 750g | 100% |
Whisk the smooth cream and add the meringue immediately. |