Ingredients
Banana Crème Chiboust
240 g / 8.5 oz Banana Purée
45 g /1.46 oz Lemon juice
95 g /3.35 oz Egg yolk
40 g /1.41 oz Sour cream
24 g / .85 oz Granulated sugar
14 g / .49 oz Wheat powder
6 g / .21 oz Sheet Gelatin
120 g / 4.2 oz Pasteurized egg white
65 g /2.29 oz Granulated sugar
Chocolate Cream
80 g / 2.8 oz Granulated sugar
70 g /2.47 oz Milk base cream
7 g / .25 oz Sheet Gelatin
310 g / 11 oz Arriba 72%
880 g / 31 oz Whipping cream
Banana Liqueur
150 g / 5.3 oz Banana Purée
150 g / 5.3 oz Sugar syrup
30 g /1.06 oz Lemon juice
40 g /1.41 oz Banana liqueur
Banana Crust
300 g /10.5 oz Bananas, ripe
400 g / 14 oz Brown sugar
160 g / 5.6 oz Neutral tasting salad oil
160 g / 5.6 oz Milk
220 g / 7.8 oz Whole egg
9 g / .32 oz Sodium bicarbonate
320 g / 11 oz Wheat flour
4 g /0.14 oz Cinnamon
Salt
Milk Base Cream
1000 g /35.5 oz Milk
200 g / 7 oz Granulated sugar
100 g / 3.5 oz Vanilla Cream Powder
40 g /1.41 oz Egg yolk
Sugar Syrup
2500 g /88.2 oz Water
1000 g /35.5 oz Granulated sugar
Bitter Spray
1000 g /35.5 oz Gastro Rondo
400 g / 14 oz Cocoa Butter
Preparation
Banana Crème Chiboust
Combine all ingredients together (except Sheet Gelatin, egg whites and larger portion of the sugar) to cook a cream. Take the soaked Sheet Gelatin and squeeze excess water and stir into the cream while still hot. Take egg white and sugar and beat until stiff and stable but smooth, then beat into the hot banana cream using a short vigorous action. Place prepared cream into 16 cm rings and level smooth with the top edge of the ring. Leave the banana cream core to cool until you have completed the chocolate cream.
Chocolate Cream
Heat up sugar with milk base cream lightly, stir in dissolved Sheet Gelatin and Arriba 72%, which has been melted at 54°C/192°F and temper mixture. Stir in small amounts of whipped cream while maintaining temperature to produce a homogeneous mixture with a springy consistency. Carefully fold in remaining whipped cream and pour chocolate cream into the 18 cm gateau rings, the bottom side of which should be covered with plastic wrap. Now release the cooled down banana cream cores from the rings, turn into the chocolate cream and press lightly home until the banana crust is level with the top rim of the 18 cm gateau ring. Remove any chocolate cream that may have been squeezed over the edge and then leave to cool or put into the freezer. Place on top some sliced fried bananas, which have been fried in some butter with a little sugar.
Banana Liqueur
Mix all ingredients together.
Banana Crust
Work bananas together with brown sugar until completely smooth. Then add other ingredients as well as sodium bicarbonate, which has been dissolved in a little milk. Stir the mixture until it starts to become frothy and at the end stir in flour, which has been mixed with baking powder and cinnamon. Bake at 180°C/356°F. Cut in thirds, into the 16cm gateau rings and soak lightly.
Milk base cream
Stir egg yolk, and Vanilla Cream Powder together with 1/4 liter of milk and keep to one side. Use remaining milk with sugar and bring to a boil. Temper the egg yolk/Vanilla Cream Powder mixture with hot milk and then bring to a rolling boil. Cook the cream for 1 minute. Then immediately transfer the cream into a stainless steel bowl and put to one side to cool down. Cover with plastic wrap in order to avoid the formation of skin.
Sugar Syrup
Add sugar to cold water, stirring well, and bring to a boil. Drag a fine sieve across the surface to remove any scum or froth. Once the sugar syrup has cooled down it is ready to use.
Bitter Spray
Combine melted/tempered Cocoa Butter and Gastro Rondo.
Setting
Turn over the small frozen gateaus, so that they stand the right way up and heat the ring for easier removal. Apply a spray cover with the couverture.
Decoration
Decorate as desired.
Specialty Ingredients
#9826-299 HERO-Swiss BANANA PURÉE
#31101 FELCHLIN-Swiss ARRIBA 72%
#31300 FELCHLIN-Swiss COCOA BUTTER
#31134 FELCHLIN-Swiss GASTRO RONDO
#31350 FELCHLIN-Swiss VANILLA CREAM POWDER
#90070 Sheet Gelatin
