The Creations

Individual pastries

Banana

Descriptive diagram

Banana Saint-Honoré

Choux pastry

Water
Milk
Butter
Salt
Sugar
Flour
Whole eggs

247g
247g
214g
7g
6g
285g
500g

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.

Crisp

Butter
Cane sugar
Vanilla sugar
Flour

100g
125g
5g
125g

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.

Banana cream

PONTHIER banana purée
PONTHIER passion fruit purée
Single cream
Gelatine
White couverture chocolate
Mascarpone

300g
130g
600g
15g
400g
30g

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.

Banana jelly

PONTHIER banana purée
Gelatine

1000g
14g

Heat the PONTHIER banana purée then add the softened gelatine.

Vanilla Chantilly cream

Cream
Sugar
Vanilla pod

500g
40g
1

Beat the ingredients together in the mixer.

Granola shortbread

Butter
Sugar
Salt
Invert sugar
Vanilla powder
T55 flour
Rye flour
Baking powder

450g
240g
6g
30g
3g
630g
90g
15g

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.

Assembly

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.