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