Belcolade Lunar Tube

Working Method

Chocolate Banana Cake

Peel the bananas and blend into a smooth paste.
Add oil, the PatisFrance Praliné Almond 50%, and mix with a spatula until smooth.
Dry mix almond powder, icing sugar, baking soda, flour and corn starch.
Add the dry mixture to the banana mixture, along with melted Belcolade Selection W. Plant-Based Cacao-Trace couverture.
Whisk until homogeneous, spread out on a tray (30 by 40cm), and cover with baking paper.
Bake at 165°C for about 20 minutes with closed dampers. Allow it to cool down.
Cut out long oval-shaped Chocolate Banana Cake.
TIP: The mold I use for this cake comes with an oval-shaped dough cutter.

Raspberry Rosemary filling

Gently heat and cook raspberries with freshly squeezed Bergamot juice, along with freshly cut rosemary and 40g of sugar.
In a separate bowl, combine pectin NH, Agar Agar, and 50g of sugar to create a dry mix.
Gradually add the dry mixture to the warm raspberry blend while whisking continuously.
Cook the raspberry composition for 2 minutes, then pour the filling into a silicone sheet frame to create a 1 cm thick insert. Freeze until set.
Cut small strips for an insert that fit the silicone mold you're using to fill up with the white couverture mousse.

White couverture Bergamot mousse

Boil the water and Bergamot juice.
Pour the boiled mixture onto the Belcolade Selection W. Plant-Based Cacao-Trace and the Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace. Use an immersion blender to mix and create a ganache.
Semi-whip the plant-based cream.
When the ganache reaches 35°C, add the semi-whipped plant-based cream with a spatula and mix gently.
Fill the silicone molds, placing an insert of the raspberry-rosemary filling in the center. Freeze until set.

White couverture glaze

Mix the sugar and pectin.
Heat the coconut milk and glucose to 50°C, then add the pectin-sugar mixture and citric acid.
Bring the mixture to a boil and cook for 1 minute.
Pour the hot mixture onto the Belcolade Selection W. Plant-Based Cacao-Trace chocolate and blend with an immersion blender.
Add Puratos Miroir l’Original Neutral at room temperature and blend again.
Allow the glaze to cool down overnight at room temperature.
Reheat to 40°C before use and blend again with an immersion blender to eliminate air bubbles. If the glaze is too thick, you can add some water.

Anis sponge cake & Siphon couverture decoration

Whip the aquafaba (100g) at high speed until fluffy, gradually adding sugar.
Continue whipping until a firm meringue is achieved.
Mix all other ingredients together with a whisk, and gently fold in the Aquafaba meringue at the end.
Place 55g of the batter in a paper coffee cup and microwave for 1 minute.
Allow to cool upside down, then divide into small pieces and arrange on a baking tray.
Dry bake in an oven at 120°C for about 30 minutes with open dampers.
Warm and temper the Belcolade Selection W. Plant-Based Cacao-Trace and Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace to 32°C, then add the oil.
Transfer this composition into a Siphon® bottle and seal.
Place 2 N²0 capsules on the Siphon® bottle and shake well.
Pipe small dots onto a guitar sheet and press down with another sheet until it reaches 1mm thickness.
Allow to crystallize, demold, and cut out circles using a dough cutter.

Crispy « tuile » leaves

Mix the almond oil with the icing sugar. Mix the ingredients thoroughly with a spatula.
Add the Aquafaba, salt, and vanilla seeds scraped from the vanilla pod. Mix again with a spatula until the mixture achieves a smooth consistency.
Gradually add the sifted flour, continuing to mix until the batter is homogeneous.
Spread the batter evenly on a specially designed silicone sheet mold.
Bake at 165°C for approximately 8 minutes.
Demold the cookies while still warm and place them on a silicone sheet.
Allow them to cool completely and store in a dry place.

Assembly

Glaze the frozen mousses and put on a base of chocolate banana cake, allow them to defrost.
Place the glazed mousse dessert on a plate.
Decorate with the other small finished recipes.
Serve immediately.

Belcolade Lunar Tube

Autor: Michel Eyckerman, Belcolade Technical Advisor, in collaboration with Kris De Roy, Restaurant Chef.

Dificultad:

This exquisite plant-based dessert features the harmonious blend of Belcolade Selection W. Plant-Based Cacao-Trace, incorporating the essence of raspberry, rosemary, and white plant-based couverture. The result is a symphony of delightful textures.

Belcolade Lunar Tube

O-Tentic Durum

O-tentic Durum puede utilizarse para elaborar todo tipode panes, aunque por sus perfiles, notas tostadas y malteadas, y su corteza, se recomienda para la elaboración de panes rústicos

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Belcolade Lunar Tube

Ingredientes

Working Method

Chocolate Banana Cake

Raspberry Rosemary filling

White couverture Bergamot mousse

White couverture glaze

Anis sponge cake & Siphon couverture decoration

Crispy « tuile » leaves

Assembly

Belcolade Lunar Tube

O-Tentic Durum

Glase de Melocotón

Belcolade Amber CT Gotas

Mimetic 32

Miroir Neutre

Sapore Fidelio

Glase Neutro

Harmony Brilio Neutro

Mejorante Goal

Tegral Queque de Vainilla

Tegral Queque de Chocolate

Tegral Patacrout

Glase de Fresa

Mixo

O-Tentic Origin

Montamix

Passionata

Tegral Satin Red Velvet Layer Cake

Tegral Chiffon

Tegral Panettone

Fruitfil Piña

Tegral Whole Grain Cake

Sunset Glaze CLND NK

Fruitfil Fresa

Ambiante

Belcolade Blanco

Harmony Brilio

Belcolade Leche

Tegral Centeno

Splendid

Soft'r Intens Freshness

S-500 Suractiv

Tegral Satin Chocolate Creme Cake

S 500 Actiplus

Pan De Maiz

Puratop White Icing

Deli Cheesecake Cheesecake

Satin Creme Cake

Tegral Moist'r Yellow Layer Cake

Puratop Fudge Chocolate

Belcolade Negro

Puralix

Puraslim

Mimetic 20

Acti Egg Reduction

Sunset Glaze

Softgrain Multigrain

Tegral Pumpernikel

Carat Alfajor

Tegral Brioche

Cremyvit

Carat Nuxel

Cepete

Carat Coverlux Extra Dark

Decorcrem White

Crema Bavaria

Cremfil Ultim

Carat Gota

Cremfil Silk Caramelo