Golden Halo

Daniel Pearse

Daniel Pearse

12th February 2016
Daniel Pearse

Golden Halo

As part of The Staff Canteen Live, Daniel Pearse will be creating Golden Halo for his demonstration at Hotelympia 2016 - Skillery supported by the Craft Guild of Chefs and in association with Westlands and Ritter Courivaud. Tickets are still available and can be purchased here- If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel-


  • Banana cake = 15 portion
  • 500g Over ripe bananas
  • 2 eggs
  • 150g dark brown sugar
  • 200g Caster sugar
  • 120g Veg oil
  • 2 Vanilla pods (deseeded)
  • 250g T55 Soft flour
  • 10g Bicarbonate of soda
  • 5g Salt
  • Peanut paste = 15 portions
  • 500 peanuts
  • Ground nut oil
  • Feuillitine and milk chocolate layer = 15 portions
  • 166g Feuillitine
  • 150g Chopped peanuts
  • 150g Alunga milk chocolate
  • 450g peanut paste
  • 55g Butter
  • Banana and milk chocolate custard Sphere
  • Use the 4cm black Demarle half sphere mould = 15 portions
  • 225g Semi skimmed milk
  • 125g whipping cream
  • 350g Banana puree
  • 200g Alunga milk chocolate
  • 2g Maldon sea salt
  • Milk chocolate coating =15 portions
  • 350g Alunga milk chocolate
  • 150g Cocoa butter
  • Banana ice cream = 15 portions
  • 194g semi skimmed milk
  • 50g whipping cream
  • 45g Milk powder
  • 85g Dextrose
  • 12g Sugar
  • 2g Super neutrose
  • 210g Fresh banana puree
  • Caramelised peanuts =15 portions
  • 100g peanuts (roasted)
  • 50g Sugar
  • 25g Water
  • 10g Butter
  • Table salt
  • 5 spice chocolate Cremeux = 15 portions
  • 150g Whipping Cream
  • 3g Chinese 5 spice
  • 25g Yolks
  • 60g Alto el sol
  • 35g Ambre java
  • Vanilla Chantilly = 15 portions
  • 100ml Elle et vire whipping cream
  • 1 Vanilla pods
  • 15g Caster sugar
  • Banana puree = 15 portions
  • 100g Banana puree
  • 2g Ultratex
  • Soya caramel = 700 portions
  • 180g Sugar
  • 30 g Glucose
  • 150ml Cream
  • 1 Vanilla pods
  • 15g Butter
  • 20g Dark soya sauce
  • Soy caramel mousse = 15 portions
  • 125g caster sugar
  • 50ml dark soya sauce
  • 30ml Water
  • 125g Yolks
  • 4 leaves Gelatine
  • 450ml whipping cream
  • 100g Soya caramel
  • To Garnish
  • 2 x milk chocolate discs flicked with yellow and white cocoa butter
  • 6 x cubes of fresh banana lightly dressed with lemon juice so as to stop it going brown.
  • 3 x pieces of honey cress
  • Gold powder
  • Gold leaf


Banana cake:

Mix the bananas, eggs and sugars together in a mixing bowl on a medium speed until to form a puree.

Add the vegetable oil and vanilla then sieve the dry ingredients and add them into the mix.

Bring it all together to form a cake batter.

Spread 1kg per tray and bake at 170c for 4-6 minutes until its golden brown and baked through.

Peanut paste :

Roast the peanuts in the oven until golden brown then place them into a large blender and blitz them to a smooth paste.

Use a tiny amount of ground nut oil to loosen if it becomes too thick.

Feuillitine and milk chocolate layer:

Melt the chocolate and butter together

Add in the remaining ingredients and mix it together,

Roll out 925g between two sheets of paper and place into the fridge until ready to use.

To assemble:

Whilst the cake is still warm from the oven take the Feuillitine layer and lay it on top of the banana cake. Press it down firmly so that it sticks together, If the cake is too cool flash the whole thing back through the oven so that the Feuillitine layer starts to melt and it will stick together easier.

Allow for this to cool completely before spreading a thin layer of dark chocolate pate a glace on the base of one of the banana cake.

Set it again, then using the 9.5cm ring cutter cut discs out and then using 4cm cutter cut out the centre of the larger disc to create a large doughnut shape

Banana and milk chocolate custard Sphere - Use the 4cm black Demarle half sphere mould:

Melt the two chocolates in the microwave,

Heat the cream and milk with the salt,

mix it into the chocolate to form a chocolate ganache,

Finally mix through the banana puree and strain the mixture through a fine chiniose.

Allow the mix to cool slightly before putting into your 4cm half sphere moulds and freezing.

Once frozen stick the two halves together, place a cocktail stick into the ball and place back into the freezer ready to be dipped.

Milk chocolate coating:

Melt and mix together.

To Assemble:

Remove your frozen custard spheres from the freezer and one at a time dip them ONCE completely submerging them into the hot chocolate coating.

They will set very quickly then remove the cocktail stick and patch the little hole with a little more chocolate coating.

Leave them in a plastic egg tray to defrost so that they don’t roll around in the fridge.

Banana ice cream :

Heat the milk and cream to the simmer and dissolve the remaining ingredients except the banana puree inside the hot liquid.

Cook to 80c to make sure everything has dissolved.

Strain the ice cream base and cool down before adding in the fresh banana puree.

Place into packo’s and freeze.

Caramelised peanuts :

Roast the nuts until golden brown,

Heat the sugar and water to soft boil then add in the nuts

Stir until it crystallises then reduce the heat and allow the nuts to caramelise slowly.

Add the knob of butter at the end and pour out on to a tray. Separate them apart whilst they are still


Season with table salt whilst still warm so that it sticks to the nuts.

5 spice chocolate Cremeux:

Heat the cream and 5 spice to the simmer and leave it to infuse for 10 minutes

Melt the two chocolates in the microwave

Pour the warm infusion over the egg yolks and mix it together.

Return the mixture to the pan and cook out to 83 c

Strain the mixture over the melted chocolate and mix it together until it has fully emulsified.

Pour into a container and set in the fridge before using.

Place in a piping bag with a small no 5 plain nozzle ready for service.

Vanilla Chantilly :

De seed the vanilla pods and mix it with the caster sugar

And then whip it with the cream to the right consistency.

Use a no 4 plain pipping nozzle.

Banana puree :

Mix the two ingredients together

Place into a piping bag with a small nozzle ready for service

Using a no 4 plain pipping nozzle.

Soya caramel :

In a small pan bring the cream and vanilla pods to the simmer then leave it to 1 side to infuse,

Heat the glucose in a medium pan until it starts to boil,

Slowly bit by bit start to add in the caster sugar making sure that it has fully dissolved before adding in the next amount.

Once all your sugar has been added and it has properly dissolved and you have reached your optimum caramel colour add in the butter.

Whisk it around until it has all melted and then start to add the warmed cream a little at a time so as not to cause an eruption of hot caramel.

Once all the warmed cream has been added

Re boil the mixture and add in the dark soya sauce

Pour the whole mixture through a chiniose into a plastic container and leave it to cool down before using it in the caramel mousse.

Soy caramel mousse :

Semi whip your Cream and your caramel together.

Whip up your egg yolks to a sabayon

Soak your gelatine in cold water

Make a direct caramel with the caster sugar

Add the soya sauce and water to retard the caramel,

Take the caramel mixture up to 121c and then pour it over your sabayon melt the gelatine in the hot pan and add it into the sabayon.

Whisk it until it becomes cool and then fold through the semi whipped caramel cream.

Leave it to set in a container and then put it into a piping bag with a number 5 plain nozzle.

Banana croutons + crumb:

Using the same banana cake recipe as before

Cut the banana cake into 1cm cubes and dry in the oven at 100c for 1 hour

Any trimmings of the banana cake can be used to make the banana crumb by drying them out as you are doing with the croutons and then blitzing them to a finer powder.

To Garnish:

2 x milk chocolate discs flicked with yellow and white cocoa butter

6 x cubes of fresh banana lightly dressed with lemon juice so as to stop it going brown.

3 x pieces of honey cress

Gold powder

Gold leaf

Making the chocolate spheres:

Stage 1

Fill your moulds with the cooled chocolate soup

And place in the freezer until they are frozen solid

Stage 2

Demould the chocolate halves and stick them together.

Place them back in the freezer to firm up

Stage 3

Push cocktail sticks half way into the top half of the sphere.

And place them back in the freezer

Stage 4

Melt your chocoalte coating and take 1 sphere at a time from the freezer

and submerge it completely into the hot chocolate coating.

Remove it and allow it to set.

Once set remove the stick and plug the little hole with a little more of the chocolate mixture.

Leave the chocolate spheres to defrost in the fridge.

Before serving them make sure there is no residual water around the outside of the ball.

Coat it in gold powder and gold leaf and place on the banana halo

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