Banana
Recipe
Chocolate pâte à choux
| Ingredients | Preparation |
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Make pâte à choux. Put into forms and bake at 180°C for 30-40 minutes. |
Banana Ganache
| Ingredients | Preparation |
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Combine all ingredients together in food processor and make ganache at 50°C. Cool before use.
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Whipped banana caramel
| Ingredients | Preparation |
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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.
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Glaze
| Ingredients | Preparation |
|---|---|
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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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