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