Banana

Level:: Difficult
Makes:: Recipe for 30 snacks

182 g

Milk 3.5%
182 g

Water
146 g

Unsalted butter 82%
7,5 g

Invert sugar
3 g

Salt
201 g

Flour
11 g

Dcp-22exbru
330 g

Eggs

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

280 g

Cacao barry® or noir™ by artem glushkov
280 g

Banana purée
140 g

Water
56 g

Grapeseed oil

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

35 g

Sugar
38 g

Glucose syrup
94 g

Cream
1 g

Salt
24 g

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
12 g

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - pistols - 1kg bag
12 g

Unsalted butter 82%
17 g

Water
3,5 g

Gelatin powder (200 bloom)
53 g

Cream
118 g

Banana purée

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.