FOR 15 PORTIONS
30g
Granulated sugar
130g
Bananas (ripe), chopped
12g
Rum (dark)
50g
Brown sugar
50g
Sugar
40g
Invert sugar
125g
Clarified butter
125g
Whole eggs
135g
All-purpose flour
5g
Baking powder
100g
Bananas (ripe), diced
802g
Total weight
Preheat oven to 162ºC. Make a dry caramel with the sugar. Add bananas and deglaze with the rum. Leave to cool on a baking mat. With a mixer with a paddle attachment, combine brown sugar, invert sugar and butter. Add caramelized bananas and beat the mixture gently. Add the eggs, mixing well. Add the flour, baking powder and diced banana and mix for one minute. Line a sheet pan and pour the mixture into the lined pan. Bake for 13-15 minutes. Allow to cool and freeze it. Cut the cake into 5 cm round. Reserve.
5g
Silver gelatin sheets
225g
PONTHIER banana purée
25g
PONTHEIR passion fruit purée
30g
Granulated sugar
25g
PONTHIER lemon 100% purée
300g
Total weight
Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring to Boil all the ingredient, add the soaked gelatin and mix well. Pour the hot mixture evenly into 20 ml silicone round mold. Freeze until ready for use.
175g
Heavy cream 35%
75g
Milk
50g
Egg yolks
225g
40%milk chocolate
2,5g
Silver gelatin
527,5g
Total weight
Soak gelatin in ice water until softened; squeeze out excess water and set aside. Make a crème anglaise and cook to 82°C, add the gelatin and strain over the milk chocolate. Emulsify with hand blender.
150g
Heavy cream 35%
18g
Glucose
18g
Inverted sugar
225g
Milk chocolate 40%
400g
Heavy cream 35%
811g
Total weight
Heat the smaller portion of the cream, the glucose and the inverted sugar. Slowly pour this hot mixture over the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Add the larger portion of cold cream. Use the electric mixer to mix again. Leave to stiffen in the fridge at least 12 hours, ideally overnight.
400g
Milk chocolate
60g
Cocoa butter
80g
Ground hazelnut
540
Total weight
Melt the chocolate and cocoa butter to 45°C and add small pieces of ground hazelnut. Cool down to 35°C. Use immediately.
Chocolate curl : as much as needed
Use 15 cylinder silicone moulds of 6cm diameter mold.Build the individual cake upside down in the following order : place the cake, place banana cream on top the cake, pipe cremeux on top the banana cream until the top of the mold. Freeze the individual cake. Glaze. Use a small knife to help dip the small cakes into the Crunchy Milk Chocolate. Pipe the whipped ganache on top the cake. Decorate with chocolate curl.
