The Creations

Individual pastries

Banana

Flavicarpa Passion Fruit

Lemon 100%

Choco-banana petit gateau

Antonio Bachour

Pastry chef

For 15 portions

Banana Cake

Granulated sugar
Bananas (ripe), chopped
Rum (dark)
Brown sugar
Sugar
Invert sugar
Clarified butter
Whole eggs
All-purpose flour
Baking powder
Bananas (ripe), diced

30 g
130 g
12 g
50 g
50 g
40 g
125 g
125 g
135 g
5 g
100 g

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.

Banana Cream

Silver gelatin sheets
PONTHIER banana purée
PONTHIER passion fruit purée
Granulated sugar
PONTHIER lemon 100% purée

5 g
225 g
25 g
30 g
25 g

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.

Milk Chocolate Cremeux

Heavy cream 35%
Milk
Egg yolks
40% milk chocolate
Silver gelatin

175 g
75 g
50 g
225 g
2,5 g

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.

Milk Chocolate Whipped Ganache

Heavy cream 35%
Glucose
Inverted sugar
Milk chocolate 40%
Heavy cream 35%

150 g
18 g
18 g
225 g
400 g

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.

Crunchy Milk Chocolate

Milk chocolate
Cocoa butter
Ground hazelnut

400 g
60 g
80 g

Melt the chocolate and cocoa butter to 45°C and add small pieces of ground hazelnut. Cool down to 35°C. Use immediately.

Assembly

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.