Recipe components

Used products

Chocolate pâte à choux

PreparationIngredients
Preparation

Make pâte à choux. Put into forms and bake at 180°C for 30-40 minutes.

Ingredients
  • 182g
    Milk 3.5%
  • 182g
    water
  • 146g
    unsalted butter 82%
  • 7g
    invert sugar
  • 3g
    salt
  • 201g
    flour
  • 11g
    Extra Brute
  • 330g
    eggs

Banana Ganache

PreparationIngredients
Preparation

Combine all ingredients together in food processor and make ganache at 50°C. Cool before use.

 

Ingredients
  • 280g
    Cacao Barry® Or Noir™ by Artem Glushkov
  • 280g
    banana puree
  • 140g
    water
  • 56g
    Grapeseed oil

Whipped banana caramel

PreparationIngredients
Preparation

Make dry caramel with sugar and glucose at 185°C. Boil cream (1) with salt and deglaze caramel. Set caramel cool at 85°C and put on chocolate, Cacao Barry - Cocoa Butter and butter. Add melted gelatin and mix with blender. Add cream (2) and banana puree. Mix with blender again. Leave cool before use.

 

Ingredients
  • 35g
    sugar
  • 38g
    glucose syrup
  • 94g
    cream
  • 1g
    salt
  • 24g
    Zéphyr™
  • 12g
    Cocoa Butter
  • 12g
    unsalted butter 82%
  • 17g
    water
  • 3g
    gelatin powder (200 Bloom)
  • 53g
    cream
  • 118g
    banana puree

Glaze

PreparationIngredients
Preparation

Mix sugar and corn starch and add in cream. Boil for 2 minutes. Add gelatin and boil for 1 minute. Remove from stove and add cold gel and colouring.

 

Ingredients
  • 200g
    sugar
  • 30g
    corn starch
  • 500g
    cream 35% fat
  • 20g
    gelatine 180 bloom
  • 200g
    cold Gelcrem