Sunshine

COMPONENT BREAKDOWN

• Banana Cake
• Mango Cremeux
• White Chocolate Vanilla Mousse
• Orange and Yellow Coating

Banana Cake

1. Preheat oven to 162ºC 

2. Make a dry caramel with the sugar. 

3. Add the 130 g bananas and deglaze with the rum. Leave to cool on a baking mat. 

4. With a mixer with a paddle attachment, combine brown sugar, invert sugar and melted clarified butter. Add caramelized bananas and beat the mixture gently. 

5. Add the eggs, mixing well. Add the flour, baking powder and diced banana and mix.

6. Line a half sheet pan, and pour the mixture into the lined pan. Bake for 15-20 minutes. 

7. Allow to cool and cut the cake into 4 cm round. Reserve.

Mango Cremeux

1.Mix iota with sugar. 

2.Warm the mango puree in a 
pot to 30-40C and add the mix of iota/sugar and 
bring to boil.  

3.Pour mix into the semi sphere mold 
and freeze it. 

4.Reserve in the freezer.

White Chocolate Vanilla Mousse

1.Soak the gelatin in a large quantity of water. 

2.Bring the milk, cream and vanilla to the boil. Add the well-drained gelatin. 

3.Pour around 1/3 of the hot liquid onto the melted chocolate and cocoa butter and whisk to obtain a smooth, glossy texture with a certain elasticity, the sign of a good emulsion. 

4.Add the rest of the milk/cream while maintaining this texture. When the chocolate mixture reaches 28°C, incorporate the whipped cream.

Orange and Yellow Coating

Melt everything and mix use at 40C.

ASSEMBLY PROCESS

1.  Build the Petit Gateau upside down in the following order:

a) Pipe in a layer of mousse. 

b) Place cremeux on top of the mousse. 

c)Place mousse onto the cremeux

d) Place the cake on top of the mousse. 

2. Freeze the cake. Unmold the cake and place the chocolate decoration.

3. Spray with yellow and orange white chocolate colour .