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Textures of Jerusalem artichoke, coffee, chocolate, and fermented banana

Topinambur can be excellently used in patisserie. Topinambur, coffee, and chocolate are, for example, a golden combination!

Ingredients

1Banana
100mlKraken rum

Jerusalem artichoke

220gSugar
1Chinese 5 spices
90gchopped hazelnuts
Salt
125gButter
fine zest and juice of 1 orange
2Eggs
silicone mold 24 half spheres
150gfinely grated Jerusalem artichoke

Velvet spray dark chocolate
piping bag caramel cremeux
silicone mold scg53 3d n.15 choco drop

250gCane sugar
2Olive oil
500gJerusalem artichoke

120gPastry flour
120gEgg
350gbread flour
60gAlmond powder
4gSalt
200gSugar
240gButter

silicone mold quenelle 10
450gJerusalem artichoke puree
170gSugar
silicone mold quenelle 24
250gCream
25gCortina
140gegg yolk
250gMilk

8gleaf gelatin
1Speculaas spices
110gCream
150gWater
silicone mold game 1200

160gEspresso
Orange zest
10gSpeculaas liqueur
3gground espresso
Zest of 1 orange

500gWhole milk
30gSugar
3tonka beans
5gAgar

white hazelnuts
golden color powder

18gWater
60gEspresso
220gWhipped cream
silicone mold truffles 5
40gMilk
velvet spray milk chocolate
160gWhite chocolate callets
4gPowdered gelatin

Shiso purple
snowball
walnut cremeux

Preparation

  1. Pierce holes in the banana so the rum can infuse well during the process.
  2. Place the banana on the bottom of the OCOO pot (remove the sieve).
  3. Pour the rum over the banana.
  4. Set the OCOO to 'Aged Egg' and cook the banana in rum for 7 hours.
  5. Remove the banana from the OCOO and blend together with the liquid in a thermoblender until smooth.

  1. Slice the Jerusalem artichoke into nice thin slices on a mandoline.
  2. Place in a dehydrator for 20 hours at 60°C.

  1. Beat the butter with the sugar until light and fluffy, then add the eggs.
  2. Fold in the grated Jerusalem artichoke, hazelnut, orange zest, and juice.
  3. Sift the self-raising flour and fold it into the batter along with the 5 spice powder and salt.
  4. Spray the mold with pan coating.
  5. Pipe the mixture into the mold and bake the cakes for 22 minutes at 165°C.

  1. Defrost the cremeux.
  2. Spray the mold with pan coating.
  3. Pipe the cremeux into the mold and let it set well in the freezer or blast chiller for quick use.
  4. Press the cremeux out of the mold and spray immediately with the velvet spray.
  5. For the best result, place directly on the plate and let it thaw there.

  1. Peel the Jerusalem artichoke and finely chop it in a food processor.
  2. Pour all the ingredients together in a pan.
  3. Cook on low heat for about an hour.
  4. Keep stirring until everything is caramelized.
  5. Blend everything together in a food processor and put the mixture in a piping bag.
  6. Pipe the toffees into the desired shape using the piping bag.

  1. Mix butter, salt, and sugar in a stand mixer with a dough hook.
  2. Add the almond powder first, then the egg. Mix everything well.
  3. Briefly mix in both types of flour until a nice dough forms. Let rest overnight in the refrigerator.
  4. Roll out with a rolling pin to the desired thickness. Cut out with two pastry rings and bake everything between two perforated baking mats in the oven for 12 minutes at 165°C. Let cool before use.

  1. Whisk the egg yolk with sugar in a bowl.
  2. Bring the cream and milk to a boil. Slowly pour this mixture over the egg yolks, stir well, and pour back into the pan. Heat while stirring to 85°C.
  3. Put in a blender and add the cortina and Jerusalem artichoke purée, mix everything well.
  4. Fill the Rowzer cup and freeze. Blend once in the Rowzer until ice cream forms.
  5. Spray the molds with pan coating.
  6. Pour the ice cream directly into a piping bag and fill the two molds.

  1. Soak the gelatin sheets in water.
  2. Peel the Jerusalem artichoke and cook it with the speculaas spices and water in a thermoblender.
  3. Blend until smooth and dissolve the soaked and squeezed gelatin in it.
  4. Add the cream.
  5. Pour this mixture over the callets, stir to combine, and let cool to room temperature.
  6. Spray the mold with pan coating.
  7. Pour the mixture into a measuring jug, fill the mold, and let set in the freezer or blast freezer for quick use.

  1. Heat the espresso in a pan with the orange peel (do not bring to a boil) and let the flavor infuse well.
  2. Strain the espresso and add the condensed milk, speculaas liqueur, ground espresso, and salt.
  3. Mix well and let cool before use.

  1. Pour the milk, sugar, and tonka beans into a pan and heat. Let it infuse well.
  2. Strain the milk and add the agar.
  3. Mix well and bring to a boil.
  4. Pour the milk onto a tray and let set in the refrigerator.
  5. Blend the gel until smooth in a food processor.
  6. Place in a piping bag or squeeze bottle. 

  1. Halve the hazelnuts and toast in the oven at 180°C.
  2. Let the hazelnuts cool.
  3. Pour some gold coloring powder into a plastic container.
  4. Add the hazelnuts and shake the container so the hazelnuts are well coated with gold.
  5. Sift the hazelnuts so the excess coloring powder falls off. You can reuse this later.

  1. Soak the gelatin in water. Mix the coffee and milk and bring to a boil. Place the white chocolate in a mixing bowl. Pour the warm coffee mixture over it and keep stirring until the chocolate is completely melted.
  2. Whip the cream until soft peaks form.
  3. Briefly heat the gelatin. Mix a small portion (a spoonful) of the coffee mixture and stir until the gelatin is fully dissolved. Then add to the rest of the mixture. Let the coffee mixture cool to 45 degrees and then gently fold in the cream.
  4. Spray the mold with pan coating.
  5. Pipe the mixture into the mold and smooth off.
  6. Place in the freezer overnight or use a blast freezer.
  7. Remove the frozen mousse from the mold and spray with the velvet spray.
  8. Let rest in the refrigerator or thaw on a plate.

  1. Place one of the sablé rings on the plate and secure it with a few dots of fermented banana cream.
  2. Place the ring of panna cotta on the sablé ring.
  3. Place the second sablé ring on top of the panna cotta ring.
  4. Place the ball of espresso mousse and the walnut crémeux on top of the ring.
  5. Let everything thaw well before the next steps.
  6. Place the snowball next to the walnut crémeux and secure it as well with the fermented banana cream.
  7. Finish plating as shown in the photo or according to your own creativity.