“Naughty Coal” - plated dessert

It’s almost Christmas so why not recreate a plated dessert inspired from a perfect combination of naughty and nice.

This “Naughty Coal”  is made from a Choux pastry with a black sesame craquelin, filled with a gingerbread mousse and a rum caramelised banana centre!

If you didn’t see yet check my latest post here to learn how to make the best choux pastry! 

Black Sesame Craquelin 

50g Butter
60g Light brown sugar
70g Plain flour
5g Black sesame paste

In the bowl of a stand mixer fitted with paddle attachment work together all the ingredients until obtain an homogeneous dough.
Roll out the dough between two parchment paper or guitar sheets to a thickness of 2-3mm and place in the freezer for 1h.
Remove the craquelin from the freezer and cut out circles (3cm wide) with a round mould cutter. Store in the freezer until needed.

Gingerbread mousse

170g  White Chocolate 
100ml Whole Milk
2g Gelatine leaf + 10g water
200g Double Cream
5g Glucose
1  1/2 tsp gingerbread spice

Bring the milk to the boil and add the rehydrated gelatin.
Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula. Add the gingerbread spice.
Immediately mix using an electric mixer to make a perfect emulsion. Add the cold cream then mix again.
Leave to stiffen in the refrigerator.

Caramelised Rum Banana 

10g Butter
1 Banana (chopped)
20g Brown sugar
20g Rum
20g Water
1/8 tsp freshly grated nutmeg
1/8 tsp cinnamon

Melt butter in a small pan over moderately high heat, then add chopped banana, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and add brown sugar, then pour rum. Return the pan to heat and continue to sauté, stirring the pan occasionally, until sugar begins to melt, about 30 seconds.
Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, stirring occasionally, until sauce is slightly thickened, 1 to 2 minutes.
Take off from the heat and let cool down.

Cocoa crumble

Cocoa Powder 50 g
Flour 150 g
Almond powder 200 g
Sugar 150 g
Butter 150 g
Salt 2 g

Mix all the ingredients together in a blender to obtain a crumble.Place on a tray, ensuring that the crumble is spread out and bake at 160°C for about 18 minutes.

Decorate the plate with a black sesame coral tuile, here the link!

…..And if you're looking for more winter-inspired plated desserts, make sure to check out my 'Winter Plated Dessert Ebook' here!