Banana Cream Pie

 

Whipped OPALYS Ganache

1000 g cream 35%
  100 g inverted sugar
  100 g glucose
  680 g OPALYS 33% chocolate
1500 g cream 35%
          5 vanilla beans

Bring the 1000 g cream, glucose, and inverted sugar to a boil.

Create a proper emulsion with the melted OPALYS 33% chocolate.

When the ganache is finished, add the remaining 1500g cream.

Put mixture into the refrigerator for 4-6 hours to allow it to crystallize.

Basic Custard

500 g cream 35%
300 g milk
200 g egg yolks
100 g sugar

Bring the milk and cream to a boil and then pour over the yolks that have been mixed (but not beaten) with the sugar.

Cook until the mixture coats the back of a spoon at 82-84°C/180-183°F, strain through a chinois and use immediately or cool rapidly and set aside in the refrigerator.

DULCEY Bavaria Cream

700 g basic custard
900 g cream 35%
  14 g  gelatin
525 g DULCEY 32% chocolate

Add the bloomed gelatin to the warm basic custard. 

Create a proper emulsion with the basic custard and the DULCEY 32% chocolate.

At 35°C/95°F fold in the cream that has been softly whipped and pour into molds and freeze.

Banana Compote

300 g bananas
125 g brown sugar
100 g butter
 2.5 g NH pectin
       1 vanilla bean

Dice bananas. 

Melt the butter, add the sugar, pectin and vanilla bean.

Add banana and cook just until they start to soften.

 Transfer to mold and freeze.

Almond Sable Pastry

240 g butter
180 g sugar
  60 g almond flour
     4 g salt
        1 vanilla bean
 100 g whole eggs                                                                                                                                                         120 g all-purpose flour                                                                                                                                                                                                                                                                                                                                    Begin by mixing the butter, salt, sugar, almond flour, eggs and 120 g flour.

 Mix until mixture is homogenous, being careful not to over mix. 

Add the remaining 350 g of flour and mix until dough comes together.

 Let rest in the refrigerator for several hours. Roll out the pastry to 6mm thick.

Cut into desired shapes. Bake the sable pastry in a ventilated oven at 160° C/ 320° F for 20 to 25 minutes.

OPALYS Chocolate Spray

700 g OPALYS 33% chocolate
300 g VALRHONA COCOA BUTTER

Mix together and use at 40-45°C/104-112°F.

Assembly and Finishing

Softly whip the Whipped Opalys Ganache. 

Pipe long tubes onto sheet trays with a round plain piping tip. Put into freezer.

Pour Bavarian Cream into desired molds and then place frozen Banana Compote on top. Put into freezer.

Unmold the Dulcey Bavarian Cream when frozen and then place on baked Almond Sable Pastry.

Cut Whipped Opalys Ganache tubes into random sizes and then place on top of Dulcey Bavarian Cream in a decorative manner.

When finished, spray with Opalys Chocolate Spray.

Banana Cake Recipe

Products Used

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