Banana

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

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

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.

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.