247g
Water
247g
Milk
214g
Butter
7g
Salt
6g
Sugar
285g
Flour
500g
Whole eggs
1506g
Total weight
Bring the water, milk, salt, sugar and butter to the boil. Pour the mixture into a mixing bowl and add the flour. Mix at half-speed with a whisk until the dough is drier. Add the eggs one by one. Preheat the fan oven to 250°C then turn off to bake the pastry for 40 minutes.
100g
Butter
125g
Cane sugar
5g
Vanilla sugar
125g
Flour
355g
Total weight
Soften the butter then add the 2 sugars and the flour. Mix to a smooth dough. Spread the dough between 2 sheets of baking paper. Cut out the desired size and place on the choux pastry before cooking.
300g
PONTHIER banana purée
130g
PONTHIER passion fruit purée
600g
Single cream
15g
Gelatine
400g
White couverture chocolate
30g
Mascarpone
1475g
Total weight
Bring the cream to the boil then pour over the white chocolate and the softened gelatine. Once cooled, add the PONTHIER fruit purées and the mascarpone.
1000g
PONTHIER banana purée
14g
Gelatine
1014g
Total weight
Heat the PONTHIER banana purée then add the softened gelatine.
500g
Cream
40g
Sugar
1
Vanilla pod
540g
Total weight
Beat the ingredients together in the mixer.
450g
Butter
240g
Sugar
6g
Salt
30g
Invert sugar
3g
Vanilla powder
630g
T55 flour
90g
Rye flour
15g
Baking powder
1464g
Total weight
Soften the butter. Combine the sugar, salt, invert sugar and vanilla then add the flours and the baking powder. Roll out the dough to 2mm thick and cut out rectangles. Bake in the oven for 12 minutes at 150°C.
Fill the choux buns with banana cream and banana jelly. Top the choux buns with a small caramel circle. Place on top of the Granola shortbread and top with a thin dark chocolate strip. Cover with vanilla Chantilly cream Garnish with slices of fresh banana.
