Chocolate, Banana & Peanut Caramel Bar

Name: Chocolate, Banana & Peanut Caramel Bar
Yield: Makes 10
Cuisine: French
Ingredients: 75 g (2¾ oz) Peanut Paste; 90 g (3¼ oz) feuillantine wafer; 100 g (3 oz/⅔ cup) caster (superfine) sugar; 350 g (9 oz) banana peeled and roughly chopped; 30 ml (1 fl oz) dark rum; 1 quantity of Dark Chocolate Mousse (anglaise method); 1 quantity of Peanut Tuile; 1 quantity of Sea Salt Caramel made with the addition of 30 g (1¼ oz) Peanut Paste; 1 quantity of Sea Salt Caramel made with the addition of 30 g (1¼ oz) Peanut Paste; 1 quantity of Dark Spraying Chocolate; edible gold leaf to decorate; 100 g (3½ oz) milk chocolate chopped; 10 g (¼ oz/2 tsp) cocoa butter; ½ quantity of Alhambra Chocolate Sponge; ½ quantity of Pâte Sablée; 1 quantity of Alcohol Syrup made with dark rum; 1 quantity of Alcohol Syrup made with dark rum

Preparation info

Makes
10

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

The combination of chocolate, peanut and caramel takes me back to my childhood, with nostalgic memories. I wanted to create a more sophisticated version, adding another dimension with the caramelized banana and bringing all the elements together.

Ingredients

½ quantity of Pâte Sablée
½ quantity of Alhambra Chocolate Sponge
1 q

Europe
France
Cake
Vegetarian
Mediterranean

Method

First, prepare the pastry, sponge & rum syrup

Prepare the Pâte Sablée and rest and chill as instructed. Roll half of the pastry out to a 2.5mm (⅛ inch) thickness and place in the fridge to rest for at least 30 minutes. Preheat the oven to 190°C (375°F/Ga