Banana, blackberry and Orelys blond chocolate fingers

by Chiara

With alternating layers of banana and blackberry flavors, this crunchy-creamy (and gluten-free) sweet finger is just bursting with taste.
I find that blackberry and banana are such a fab pair, because the mellow sweetness of banana is a really perfect counterpoint to the very bright tartness of blackberries. This sounds very simple, but it’s too delicious!
The banana also goes wonderfully with caramel, so I though it best to include Orelys 35% blond chocolate from Valrhona, which thanks to its toffee-like flavor, truly takes these goodies up a notch!

The recipe is for 6 gluten-free petit gateaux and these are the main components:

  • Gluten-free banana sponge cake 
  • Banana and milk chocolate namelaka
  • Blackberries compote
  • Blackberries whipped ganache
  • Orelys 35% blond chocolate and almonds crunchy coating
  • Orelys 35% blond chocolate light crémeux

If you make this recipe, don’t forget to leave a comment or tag me on Instagram. I’d be more than happy to hear from you all. Seeing your creations makes me the happiest person beyond everything!
And, of course, if you have any questions or doubts about this recipe and/or pastry techniques in general, feel very free to write me. I’ll do my best to respond you as quickly as possible ♡



Banana, blackberry and Orelys blond chocolate fingers

Cookies and pastries Banana, blackberry and Orelys blond chocolate fingers European Print This
Serves: 6
Nutrition facts: 200 calories 20 grams fat

Ingredients

Gluten-free banana sponge cake
100 g banana puree
15 g lemon juice
1 g (¼ tsp) Maldon salt
2,5 g (½ tsp) vanilla extract
65 g banana brunoise (finely cubed banana)
50 g brown millet flour (or riche flour or the gluten-free flour of choice)
20 g cornstarch
28 g tigernuts flour (or raw almonds flour)
3,5 g (¾ tsp) gluten-free baking powder
75 g eggs, to room temperature
30 g maple sugar (or brown sugar or caster sugar)
15 g Tawari honey (or acacia honey or the honey of choice)
30 g butter, melted and lukewarm (40-45°C)

Banana and milk chocolate namelaka
152 g sliced banana
6 g lemon juice
1,6 g gelatin sheets, Gold strength (200 Bloom)
8 g cold water to soak the gelatin sheets
80 g Bahibé 46% milk chocolate
80 g heavy cream 35% fat content, cold

Blackberries compote
100 g blackberries puree
10 g Dulcita brown sugar
10 g acacia honey
2 g pectin NH
3 g lemon juice

Blackberries whipped ganache 
1,6 g gelatin sheets, Gold strength (200 Bloom)
8 g cold water to soak the gelatin sheets
42 g Orelys 35% blond chocolate (or Dulcey chocolate)
42 g cocoa butter
67 g heavy cream 35% fat content
67 g mascarpone, to room temperature
220 g blackberries puree, to room temperature
125 g fresh blackberries

Orelys 35% blond chocolate and almonds crunchy coating
420 g Orelys 35% blond chocolate (or Dulcey chocolate)
64 g grape seed oil (or the vegetable oil of choice)
57 g finely chopped white almonds 

Orelys 35% blond chocolate light crémeux
120 g unsweetened almond milk (or cow's milk 3,5% fat content)
120 g heavy cream 35% fat content
4,8 g gelatin sheets, Gold strength (200 Bloom)
24 g cold water to soak the gelatin sheets
100 g Orelys 35% blond chocolate (or Dulcey chocolate)
40 g mascarpone, to room temperature

Assembly and decoration
vanilla powder
tempered Orelys 35% blond chocolate small discs (Ø 3cm)
edible flowers

Instructions

Gluten-free banana sponge cake

  1. Preheat the oven to 160°C, ventilation mode. Line a micro-perforated baking tray with Silpat mat. Wrap both the external edges and the bottom of a 18x18 stainless steel frame with a sheet of aluminium foil. The foil should come up over the external edges of the frame. This will assure that no batter escapes from the bottom of the frame during baking. Place the frame onto the prepared tray. 
  2. Using the hand blender, puree 100 g of banana with the lemon juice, salt and vanilla extract. Cover with clingfilm and leave aside at room temperature.
  3. Cut the banana into cubes of 1 cm thick and to get a total of 65 g. Cover with clingfilm and leave aside at room temperature. 
  4. In a bowl combine flour, starch, tigernuts flour and baking powder and mix by hand with a fine whisk.
  5. In the bowl of a stand mixer fitted with whip attachment, beat eggs, sugar and honey until pale and fluffy.
  6. Fold gently the banana puree through the whipped eggs, using a rubber spatula.  
  7. Sieve the dry ingredients directly over the batter in 2 times, while folding gently with a rubber spatula. 
  8. Add in the melted and lukewarm butter, followed by the banana brunoise and combine gently with a scooping-and-folding motion.
  9. Transfer 300 g of batter into the prepared mould and bake for about 15 minutes, or until the sponge cake looks golden-brown, puffed, firm, dry and spongy to touch. 
  10. Remove from the oven and cover immediately with clingfilm touching the surface of the sponge cake, to preserve as much moisture as possibile. Allow to cool completely before cutting the sponge cake with a stainless steel frame of 16x16x4,5 cm. I suggest to place the sponge cake in the freezer for about 1h (or 30 minutes in the blast freezer) before cutting it, so that it will be easier to cut.
  11. Once you have cut the sponge cake, keep it into the frame. Insert four acetate strips to 16 cm length and 4,5 cm high between the sponge cake and the frame, to cover the 4 sides of the frame entirely. Store in the freezer.

Banana and milk chocolate namelaka

  1. Soak the gelatin sheets in cold water.
  2. Melt the milk chocolate in the microwave to 45°C.
  3. Using the hand blender, puree 152 g of sliced banana with the lemon juice. Heat the banana puree in the microwave without bringing to boil. Add in the drained gelatin sheets and stir until dissolved. Pour over the melted chocolate in 3 times, while stirring with a spatula, in order to obtain a silky-smooth cream. 
  4. Transfer the cream into a mixing glass and emulsify with the hand blender to stabilize the emulsion.
  5. Add to wire the cold heavy cream, while blending constantly. 
  6. Transfer the namelaka into a baking dish, cover with clingfilm touching the surface and chill in the fridge for minimum 12h (overnight).
  7. The next day, pipe the chilled namelaka on top of the banana sponge cake to get an even layer of 1 cm thick. Using a palette knife, smooth out the namelaka, then freeze for about 1h in a domestic freezer or 30 minutes in the blast freezer.

Blackberries compote

  1. In a saucepan, combine raspberries puree and honey and heat to 40°C.
  2. In a small bowl, mix sugar and pectin NH. 
  3. Add the mix of sugar-pectin to the warm blackberries mix once it is 40°C, mixing constantly with a fine whisk to let the mix of sugar-pectin dissolve into the liquids. Bring to boil and cook for around 1 minute to medium heat, mixing continuously with the whisk. The pectin NH is activated at the temperature of 70°C, so it's very important to bring the mixture to boil.
  4. Remove from the heat and add in the lemon juice. Pour a thin layer of compote over the frozen namelaka and freeze for approximatively 1h in a domestic freezer or 15 minutes in the blast freezer. 

Blackberries whipped ganache

  1. Soak the gelatin sheets in cold water.
  2. Heat the heavy cream without bringing to boil. Add in the soaked gelatin sheets and stir until dissolved.
  3. Melt together the white chocolate with the cocoa butter in the microwave to 45°C.
  4. Pour the warm heavy cream over the melted chocolate-cocoa butter and stir with a rubber spatula until a smooth and fluid ganache is formed.
  5. Transfer the ganache into a mixing glass and emulsify with the hand blender to stabilize the emulsion. 
  6. Add the mascarpone and emulsify once again, until it is completely dissolved through the ganache.
  7. Add to wire the blackberries puree, blending with the mixer at the same time. 
  8. Transfer the ganache into a baking dish, cover with clingfilm pressed on top of the ganache and place in the fridge for minimum 12h (overnight). 
  9. The next day, transfer the cold ganache in the bowl of a stand mixer fitted with whisk attachment. Whip the ganache on medium-high speed until it forms very soft peaks. If it looks too much soft, no worries. If you over-whip the ganache it will start to separate, to become grainy and to lose its shiny and silken texture.
  10. Evenly scatter 125 g of fresh blackberries all over the frozen blackberries compote and cover them with the whipped ganache, in order to reach the top edge of the frame. Using a palette knife, smooth out the whipped ganache and freeze for about 4h in a domestic freezer or for about 1h in a blast freezer. 

Orelys 35% blond chocolate and almonds crunchy coating

  1. Melt the chocolate in the microwave to 45°C and mix through the grape seed oil. Add in the finely chopped almonds and stir.
  2. Transfer the glaze to a jug with a diameter just slightly wider than the petit gateaux. Let the glaze to cool down to 30-35°C.

Orelys 35% blond chocolate light crémeux

  1. Soak the gelatin sheets in cold water.
  2. Heat almond milk and heavy cream in the microwave without bringing to boil. Add the soaked gelatin sheets and stir to dissolve.
  3. Melt the chocolate in the microwave to 45°C.
  4. Add the warm liquids to the melted chocolate in 3 times, stirring with a rubber spatula at each addition of liquid, to make a smooth cream.
  5. Transfer the cream in a mixing glass and blend without incorporating air. 
  6. Add the mascarpone and emulsify once again until it is completely dissolved and the cream looks smooth.
  7. Transfer the crémeux in a baking dish, cover with clingfilm pressed on top of the crémeux and chill in the fridge for 12h (overnight).

Assembly and decoration

  1. Once the cake is completely frozen, unmould it by warming up the edges of the frame with your hands. Peel away the four acetate strips and leave the cake at room temperature for about 5 minutes. If the cake is completely frozen, it is impossibile to cut into fingers.
  2. Cut the cake into 7 rectangles (12,5 cm length and 3 cm width) by using a sharp and smooth blade kitchen knife. Place the fingers in the freezer for 1h, wrapped with clingfilm. 
  3. When the fingers are completely frozen, insert the tip of a small kitchen knife on top of the blackberry whipped ganache and gently dip each finger into the Orelys 35% blond chocolate crunchy coating (use the glaze at 30-35°C), ensuring the side edges are well covered with the glaze. 
  4. Wipe off the base of the finger on the side of the container, then wipe the base of the finger on a parchment paper to remove any excess glaze. Place the fingers in the fridge to defrost. 
  5. The next day, whip the Orelys 35% blond chocolate crémeux with your stand mixer fitted with whip attachment until it looks light and fluffy.
  6. Transfer the crémeux into a disposable piping bag fitted with St. Honoré 9mm nozzle (De Buyer #20) and pipe "petals" on top of the fingers. If you don’t have a St. Honoré nozzle, you can cut the end of the piping bag into the same shape to pipe the "petals".
  7. Garnish with a dust of vanilla powder, 3 discs of tempered Orelys 35% blond chocolate and edible flowers.

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