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Nestlé Docello Butter Scotch and Banana Coconut Rocher

Nestlé Docello Butter Scotch and Banana Coconut Rocher
Nestlé Docello Butter Scotch and Banana Coconut Rocher
  • Number of servings
    6
Toi-Ohomai Institute of Technology, Rotorua Campus Dessert
Ingredients
Nestlé Docello Butterscotch Dessert
  • 370 ml Full cream milk
  • 130 g Nestlé Docello Protein Enriched Butterscotch Flavoured Dessert Mix
Banana and Coconut Puree Filling
  • 60 g MAGGI Coconut Milk Powder
  • 50 g Water
  • 1 tbsp Organic coconut sugar
  • 1 Pinch Sea salt
  • 125 g Banana puree
Soft Hazelnut Disc
  • 60 g Nestlé Docello Snowcap White Compound chocolate
  • 15 g Butter Softened
  • 115 g Hazelnut praline paste
  • 45 g Corn flakes
  • 20 g Ground hazelnuts
Glittering Nestlé White Chocolate and Salted Caramel Sauce
  • 100 g Sugar
  • 1 tbsp Cold water
  • 110 g Fresh Cream
  • 1 tbsp Sea salt
  • 40 g Nestlé Docello Snowcap White Compound Chocolate
  • 1/2 sheet Gold leaf
Creamy Nestlé Chocolate Sauce
  • 130 g Fresh Cream
  • 110 g Nestlé Docello Dark Chocolate Couverture
Nestlé White Chocolate Sheet
  • 70 g Nestlé Docello Snowcap White Compound Chocolate
  • 1 each Designer transfer sheet
Fried Banana Chips
  • 1 Green banana
  • 1000 ml Cooking oil
Hazelnut Caramel Shard
  • 120 g Sugar
  • 1 tbsp Cold water
  • 50 g Whole hazelnuts
Garnish
  • 1/4 each Gold leaf
  • 2 g Roasted ground hazelnuts
  • 6 each Mint leaves
Preparation
  • 1
    Nestlé Docello Butterscotch Dessert
  • 2
    Mix full cream and Nestlé Docello Protein Enriched Butterscotch Flavoured Dessert Mix together.
  • 3
    Whisk on high speed for two minutes.
  • 4
    Leave mixture at room temperature for two minutes.
  • 5
    Whisk again at high speed for another three minutes.
  • 6
    Set mixture into prepared mould.
  • 7
    Banana and Coconut Puree Filling
  • 8
    Mix MAGGI Coconut Milk Powder, water, coconut sugar and pinch of salt in a small saucepan.
  • 9
    Bring to the boil and gently cook until sugar is slightly caramelized.
  • 10
    Carefully reduce mixture.
  • 11
    Add to banana puree.
  • 12
    Pipe mixture into Nestlé Docello Butterscotch Dessert.
  • 13
    Soft Hazelnut Crust
  • 14
    Melt Nestlé Docello Snowcap White Compound Chocolate.
  • 15
    Melt butter separately.
  • 16
    Put hazelnut praline paste, cornflakes and ground hazelnuts into a mixing bowl.
  • 17
    Using a paddle, quickly mix at medium speed until ingredients bind together.
  • 18
    Add melted Nestlé Docello Snowcap White Compound chocolate and melted butter.
  • 19
    Set paste in fridge for five minutes before using it.
  • 20
    Once paste has hardened, roll it with a wooden rolling pin over two silicon mats.
  • 21
    Make sure paste is correct thickness and even.
  • 22
    Set rolled paste in freezer for five minutes, then pre-cut with a round cutter.
  • 23
    Freeze pre-cut paste until ready to use.
  • 24
    Creamy Nestlé Chocolate Sauce
  • 25
    Allow cream to just boil.
  • 26
    Add it to Nestlé Docello Dark Chocolate Couverture.
  • 27
    Gently whisk until chocolate dissolves.
  • 28
    Store at room temperature until needed.
  • 29
    Glittering Nestlé White Chocolate and Salted Caramel Sauce
  • 30
    Make caramel with sugar and cold water.
  • 31
    Once caramel has formed, add cream.
  • 32
    Stir gently with a wooden spoon until caramel has dissolved into cream.
  • 33
    Add Nestlé Docello Snowcap White Compound Chocolate and sea salt.
  • 34
    Return it to stove and stir until chocolate dissolves.
  • 35
    Remove from heat.
  • 36
    Add gold leaf and mix with a whisk.
  • 37
    Cool before using.
  • 38
    Nestlé White Chocolate Sheet
  • 39
    Melt Nestlé Docello Snowcap White Compound Chocolate over bain-marie.
  • 40
    Once melted, spread it gently and evenly over designer transfer sheet.
  • 41
    Let is set, then snap it to desired pattern.
  • 42
    Fried Banana Chips
  • 43
    Peel skin from green banana
  • 44
    Using a mandolin, shave it thinly
  • 45
    Fry until golden brown in hot oil then, drain on a paper towel.
  • 46
    Hazelnut Caramel Shard
  • 47
    Toast whole hazelnuts
  • 48
    Make a caramel with sugar and cold water.
  • 49
    Once caramel forms, pour hot caramel carefully over a silicon mat.
  • 50
    Drop whole hazelnuts onto hot caramel.
  • 51
    Let it cool down before starting to pull the shards.
  • 52
    To Plate
  • 53
    Place Nestlé Docello butterscotch and banana coconut dessert on top of pre-cut hazelnut disc. Fill well with creamy Nestlé chocolate sauce.
  • 54
    Drizzle glittering salted caramel sauce over a clean plate to create an abstract design.
  • 55
    Place ready assembled dessert on one side of place.
  • 56
    Place 7 dots of Nestlé creamy chocolate sauce strategically onto plate.
  • 57
    Place Nestlé white chocolate sheet on top corner of Nestlé Docello butterscotch and banana coconut dessert.
  • 58
    Garnish with two of the green banana chips.
  • 59
    Place 1/4 sheet of gold leaf next to Nestlé white chocolate sheet.
  • 60
    Spoon 1/2 tsp. of ground toasted hazelnut on side of Nestlé Docello butterscotch and banana coconut dessert.
  • 61
    Finally, place hazelnut caramel shard and mint leaf on top of ground hazelnuts.

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