For the banana and lemon madeleine
Ingredients
365 g whole egg
190 g invert sugar
350 g flour T45
175 g icing sugar
5 g salt
15 g baking powder
4 g fresh lemon zest
122 g Capfruit banana puree
290 g butter, melted
Preparation
Combine all the ingredients in a mixer.
Add the melted butter.
Bake at 150°C for 15 minutes – 1200 g per tray.
For the raspberry jelly
Ingredients
30 g sugar
3 g pectin NH
150 g Capfruit raspberry puree
1.5 g gelatin 200 Bloom
200 g Capfruit frozen raspberries
9 g water
Preparation
Combine the sugar and pectin.
Add the mix to the raspberry puree and warm up. Add the frozen raspberries and boil for 2 minutes. Add the gelatin mass, allowing for 20 g per cake.
For the ruby mousse
Ingredients
625 g Callebaut Ruby Chocolate RB2
900 g cream [35%]
2 g Power Flowers (Discovery Box)
Preparation
Whip the cream until it’s semi-soft, then vigorously fold a third of it into the chocolate with a whisk. Finish by folding in the rest of the cream with a spatula. Melt the chocolate to 50°C with the Power FlowerTM.
For the ruby cremeux
Ingredients
165 g cream [35%]
200 g Capfruit raspberry puree
20 g lime
20 g glucose
130 g egg yolks
30 g sugar
15 g butter
300 g Callebaut Ruby Chocolate RB2
Preparation
Place all the ingredients in a saucepan and heat to 85°C. Add the gelatin mass. Pour over the chocolate and emulsify, allowing 30 g per cake.
Ruby glaze
Ingredients
300 g sugar
300 g glucose
150 g water
20 g gelatin 200 Bloom
200 g sweetened condensed milk
250 g Callebaut Ruby Chocolate
3 g Power Flowers (Discovery Box)
Preparation
Bring the sugar, glucose and water to a boil.
Combine the water and gelatin powder to create the gelatin mass. Add the condensed milk and the gelatin mass.
Rest overnight and use at 32°C. Add the chocolate and the Power FlowerTM and emulsify.
Preparation
For the peanut praline:
Preheat the peanuts and grind them with oil. Spread out and allow to cool.
Heat the sugar, water and vanilla to form a caramel.
Brush the gold powder into molds. Add the Callebaut Milk Chocolate – 823 and allow to set.
Fill with the caramel and crystallize.
Add the praline and crystallize.
For the vanilla caramel:
Caramelize the sugar.
Deglaze with boiled cream and vanilla.
Add the Callebaut Milk Chocolate – 823. Mix and homogenize.
Store in a fridge
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About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
