Recipe for 30 snacks

Chocolate pâte à choux

Used products: Chocolate pâte à choux

Preparation: Chocolate pâte à choux

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

Banana Ganache

Used products: Banana Ganache

  • 280 g
    Cacao Barry® Or Noir™ by Artem Glushkov
  • 280 g
    Banana purée
  • 140 g
  • 56 g
    Grapeseed oil

Preparation: Banana Ganache

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


Whipped banana caramel

Used products: Whipped banana caramel

Preparation: Whipped banana caramel

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.



Used products: Glaze

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

Preparation: Glaze

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.