Aprenda a fazer um SUPREME DE BANANA

Ingredients: Strussel 250g butter 250g sugar 250g wheat flour Fleur de sel (as needed) 120g molasses Pacová Dough 200g refined sugar 100g butter 2 eggs 190g wheat flour 10g yeast 200ml milk Pacová (as needed) Chocolate Mousse 110g refined sugar (syrup) 30g water 110g milk chocolate 50g egg yolks 10g refined sugar 300g fresh cream 8g powdered gelatin 40ml water (to hydrate the gelatin) Banana Mousse 95g egg yolks 115g sugar 50g water 9g powdered gelatin 45g water to hydrate the gelatin 350g fresh cream 150g white chocolate 120g plantain bananas 30g sugar for the bananas Cumarum (as needed) Mousse of Dulce de Leche 60g refined sugar 50g butter 110g milk 600g condensed milk 30g pecans 300g fresh cream 16g powdered gelatin 80g water to hydrate the gelatin Glaze 470g sugar 470g glucose 315g condensed milk 280ml water 30g powdered gelatin 150g water to hydrate the gelatin 470g semi-sweet chocolate Swiss Meringue 150g egg whites 300g sugar Water as needed Decoration 250g semi-sweet chocolate 50g granulated sugar 1 banana Cacao nibs as needed Preparation Method Strussel 1. In a bowl, mix the flour, sugar, and butter until a homogeneous dough forms. 2. Wrap in plastic wrap and freeze. 3. Remove from the freezer and grate the dough using a coarse grater or food processor. 4. Pour the grated dough onto a non-stick baking mat and bake in a preheated oven at 180 degrees Celsius. 5. When lightly golden, stir the strussel with a spatula so that all pieces are evenly golden and crispy. 6. Remove from the oven, cool, and mix in the molasses. 7. Shape the strussel in the bottom of a 30x30 cm baking pan and press firmly to form a base. 8. Return the strussel to the oven for a few minutes just to join the pieces. 9. Remove from the oven, cool, and reserve for assembly. Pacová Dough 1. In a mixer, beat the sugar and butter until you obtain a white and fluffy cream. 2. Add the eggs one at a time. 3. Sift the wheat flour, baking powder, and pacová and add to the dough. 4. Add the milk and beat only until homogenized. 5. Bake in a 30x30 cm pan at 160 degrees until golden brown. 6. Remove from the oven, cool, and trim the dough to a thickness of 1 cm. Banana Mousse 1. Hydrate the gelatin and set aside. 2. Beat the heavy cream until soft peaks form and set aside. 3. Melt the chocolate and set aside. 4. In a saucepan, caramelize the banana and sugar. 5. After this step, process with a mixer, let cool, and set aside. 6. In a stand mixer, beat the egg yolks until pale. 7. While the egg yolks are beating, prepare the syrup with the sugar and water until it reaches 121 degrees. 8. With the mixer on low speed, add the syrup in a thin stream to the egg yolks and beat to incorporate. 9. Add the chocolate, the caramelized banana, and the melted gelatin. Mix until smooth. 10. Gradually and gently add the whipped cream. 11. Pour the banana mousse into the ring mold, on top of the already cooled chocolate mousse, and return to the blast freezer to set. 12. Once the banana mousse is set, place the layer of pacová dough on top and return to the blast freezer for the next step. Glazing 1. Hydrate the gelatin in water and set aside. 2. Melt the semi-sweet chocolate and set aside. 3. In a saucepan, heat the glucose, sugar, and water until it reaches a temperature of 103 degrees. 4. Remove the pan from the heat and add the condensed milk and melted chocolate. 5. Then melt the gelatin and add it to the mixture as well. 6. If necessary, use a mixer to make it uniform. 7. Pass the glaze through a sieve to remove air bubbles and set aside until it reaches a temperature between 28 and 30 degrees Celsius before use. Decoration 1. Melt the chocolate in a double boiler and temper it according to the table below: 2. Spread a layer of chocolate using a strip of acetate and run the comb with the sinuous design through it. 3. Chill and crystallize. Then unmold and set aside. 4. Spread a layer of chocolate using another strip of acetate and run the comb with the sinuous design through it. Place this acetate in a glass to create movement. 5. Chill and crystallize. Then unmold and set aside. 6. With the remaining chocolate, make 2 half-spheres, chill and crystallize, and unmold. 7. Take a pearl piping tip and heat it with a blowtorch. Make a hole in one half-sphere. 8. Fill the other half-sphere with the reserved dulce de leche mousse using a piping bag fitted with a 1M nozzle. 9. Cut the plantain banana into 1-finger-thick slices, coat in granulated sugar, and torch to create a brûlée effect. 10. Place the torched banana slices on top of the dulce de leche mousse. 11. Close the sphere with the other half-sphere that has already been pierced. Assembly and Finishing 1. Unmold the frozen entremet and apply the glaze at the indicated temperature. 2. Return to the blast freezer to cool the glaze. 3. Once the entremet is cooled, trim the sides. 4. Decorate with the meringue as shown in the model. 5. Torch the meringue.