This little dessert is a “leftover” from the “Like a Snickers” Yule log. It’s actually a recipe that was a huge success on social media and many of you showed me your creations after the holidays, thank you for that.
I don’t like waste and as I’m often afraid of running short, I always have a bit of this or a bit of that left over. Without knowing what I might do with it, I freeze it… just in case.
These little banana, chocolate and peanut entremets are a variation since I added an insert of caramelised bananas (and flambéed with rum in theory, but I didn’t manage that step :P).
So you’ll find the peanut crémeux accompanied by caramelised bananas, but also the dark chocolate mousse, the peanut whipped ganache, the chocolate sponge, the peanut crunchy layer and the smooth caramel. In short, if you liked the Snickers Yule log, there’s a good chance you’ll like this dessert! The banana goes incredibly well with everything and brings lots of indulgence. I found it really lovely.
As a reminder, I was inspired by the blogs Les desserts de Julien and La pâte de Dom to make the Yule log. As for the banana insert, I also pinched the idea from Julien.
Ingredients & preparation
10 components · Full recipe
Peanut praline (make ahead, there will be some left over)
Ingredients
- 200 g (7.1 oz) peanuts
- 155 g (5.5 oz) sugar
- 33 g (1.2 oz) water
- ground vanilla
- 1 pinch of fleur de sel
Method
1
Toast the peanuts at 150°C / 300°F fan-assisted for 15 minutes, until golden.
2
Make a dry caramel: heat the sugar in a saucepan without stirring until amber.
3
Add the toasted peanuts and stir to coat in the caramel.
4
Pour onto a silicone mat and leave to set completely.
Caramel mirror glaze (can be made ahead)
Ingredients
- 175 g (6.2 oz) sugar
- 175 g (6.2 oz) water
- 150 g (5.3 oz) full-fat whipping cream
- 12 g (0.4 oz) cornflour
- 8 g (0.3 oz) powdered gelatine
- 48 g (1.7 oz) water (to rehydrate the gelatine)
Method
1
Break into pieces and blend in a food processor until you obtain a smooth paste. Set aside.
2
Soak the gelatine leaves in cold water.
3
Make a dry caramel with the sugar, then deglaze carefully with the cream (warmed).
4
Add the glucose and condensed milk and stir until smooth.
5
Drain and squeeze out the gelatine and stir into the hot mixture.
6
Pour over the chopped white chocolate and blend until smooth.
7
Add the food colouring, cover with cling film and refrigerate overnight.
Peanut cremeux (make the day before)
Ingredients
- 50 g (1.8 oz) egg yolks
- 25 g (0.9 oz) sugar
- 200 g (7.1 oz) full-fat whipping cream
- 40 g (1.4 oz) peanut praline
- 3.2 g (0.1 oz) gelatine
- 19.2 g (0.7 oz) water (to rehydrate the gelatine)
Method
1
Use at 35°C / 95°F.
2
Soak the gelatine leaves in cold water.
3
Heat the cream and peanut praline together in a saucepan, stirring, until smooth.
4
Whisk the egg yolks with the sugar until pale.
5
Pour the hot cream over the yolks, whisking, then return to the saucepan.
The flambéed banana insert (make the day before)
Ingredients
- 3 bananes
- 30 g (1.1 oz) sugar
- 50 g (1.8 oz) butter
- a splash of rum
Method
1
Cook over low heat, stirring, until the mixture reaches 82°C / 180°F.
2
Remove from the heat, drain and squeeze out the gelatine, and stir in.
3
Blend until smooth, then pour into the insert mould and freeze.
4
Slice the bananas.
5
Melt the butter in a frying pan over medium heat, add the brown sugar and cook until caramelised.
Whipped peanut ganache (start the day before)
Ingredients
- 150 g (5.3 oz) milk
- 40 g (1.4 oz) peanuts
- 80 g (2.8 oz) peanut praline
- 215 g (7.6 oz) full-fat whipping cream
- 50 g (1.8 oz) white chocolate
- 3 g (0.1 oz) gelatine (1 1/2 sheets)
Method
1
Add the banana slices and cook for 2–3 minutes.
2
Add the rum and flambé carefully.
3
Cook for a further minute, then remove from the heat and set aside to cool.
4
Arrange the flambéed bananas in the insert mould on top of the cremeux and freeze.
5
Soak the gelatine leaves in cold water.
6
Heat half the cream with the peanut praline, stirring until smooth.
7
Drain and squeeze out the gelatine and stir into the hot mixture.
8
Pour over the chopped milk chocolate and blend until smooth.
Chocolate brownie
Ingredients
- 170 g (6 oz) unsalted butter
- 100 g (3.5 oz) dark chocolate
- 3 eggs
- 150 g (5.3 oz) sugar
- 90 g (3.2 oz) plain flour
- 1 pinch of fleur de sel
Method
1
Add the remaining cold cream and blend again.
2
Cover with cling film and refrigerate overnight.
3
Whip to firm peaks before use.
4
Preheat the oven to 170°C / 340°F fan-assisted.
5
Melt the dark chocolate and butter together over a bain-marie.
6
Whisk the eggs and sugar together until combined.
7
Stir in the melted chocolate and butter.
Peanut crunch
Ingredients
- 75 g (2.6 oz) peanut butter (recipe above)
- 25 g (0.9 oz) dark chocolate
- 50 g (1.8 oz) crêpes dentelle (feuilletine)
Method
1
Fold in the flour and baking powder.
2
Pour into the lined tin and bake for 18–20 minutes.
3
Leave to cool completely, then cut to the required dimensions.
Smooth caramel
Ingredients
- 100 g (3.5 oz) sugar
- 165 g (5.8 oz) full-fat whipping cream
- 33 g (1.2 oz) butter
- 1 pinch of fleur de sel
- 2.6 g (0.1 oz) powdered gelatine (200 bloom)
- 15.6 g (0.6 oz) water (to rehydrate the gelatine)
Method
1
Melt the milk chocolate over a bain-marie.
2
Mix with the peanut praline.
3
Add the crushed gavottes and fleur de sel and mix well.
4
Spread over the brownie and freeze.
Assembly
Ingredients
- Aucun
Method
1
Make a dry caramel with the sugar.
2
Deglaze carefully with the warm cream.
3
Add the cold butter, cut into cubes, and blend with a hand blender until smooth.
4
Add the fleur de sel and set aside.
5
Place the entremet ring on a flat tray.
Decoration
Ingredients
- Aucun
Method
1
Pipe the whipped peanut ganache into the base.
2
Place the frozen cremeux and banana insert centrally.
3
Cover with more whipped ganache.
4
Drizzle with the smooth caramel.
5
Press the brownie and croustillant layer on top (croustillant side down).
Gallery
