Damien Deslandes

L'Emir

• Traditional-style almond and hazelnut pralines

  almonds 500g
  hazelnuts 500g
  sugar 700g
  water 150g
  glucose 250g
  coriander seeds 40g

  Roast the raw almonds and hazelnuts in the oven at 160ºC for about 20 minutes, until coloured.
  Heat the granulated sugar and water to 130ºC.
  Pour over the almonds and hazelnuts, dust and caramelise.
  Pour onto a sheet to cool.
  Crush and blend in the Robot Coupe to get a very fine powder.

• Banana ganache

  banana puree 220g
  single cream 100g
  inverted sugar 55g
  36% Papuasie couverture 400g
  cocoa butter 130g
  fresh butter 40g
  60% brown rum 20g

  Heat the banana puree, single cream and inverted sugar to boiling.
  Then pour in the 36% Papua couverture and cocoa butter, blend together and mix to until the texture is smooth.
  Stir the butter in paste form into the mixture at 40ºC, then add the brown rum.

• Assembly

  Brush on milk couverture and cut into 22.5 x 22.5mm squares.
  Enrobe with crystallised Cuba dark couverture.
  Decorate with embossed chocolate discs.