Banana
- Level:
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Difficult
- Makes:
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Recipe for 30 snacks
Chocolate pâte à choux
Used products: Chocolate pâte à choux
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6.4 ozMilk 3.5%
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6.4 ozWater
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5.1 ozUnsalted butter 82%
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0.2 ozInvert sugar
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0.1 ozSalt
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7.1 ozFlour
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0.4 ozDcp-22exbru
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11.6 ozEggs
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
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9.9 ozCacao barry® or noir™ by artem glushkov
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9.9 ozBanana purée
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4.9 ozWater
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2.0 ozGrapeseed 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
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1.2 ozSugar
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1.3 ozGlucose syrup
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3.3 ozCream
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15.4 grSalt
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0.4 ozUnsalted butter 82%
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0.6 ozWater
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0.1 ozGelatin powder (200 bloom)
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1.9 ozCream
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4.2 ozBanana purée
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.
Glaze
Used products: Glaze
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7.1 ozSugar
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1.1 ozCorn starch
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1.1 lbCream 35% fat
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0.7 ozGelatine 180 bloom
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7.1 ozCold 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.
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