Banana Cream Pie


Made with: Opalys 33%

Steps: 6

An original recipe by Chef Derek Poirier, L'École Valrhona Pastry Chef

Recipe steps

Whipped OPALYS Ganache

  • 1000gcream 35%
  • 100ginverted sugar
  • 100gglucose
  • 680gOpalys 33%
  • 1500cream 35%
  • 5vanilla beans
  1. Bring the 1000 g cream, glucose, and inverted sugar to a boil.
  2. Create a proper emulsion with the melted OPALYS 33% chocolate.
  3. When the ganache is finished, add the remaining 1500g cream.
  4. Put mixture into the refrigerator for 4-6 hours to allow it to crystallize.

Basic Custard

  • 500gcream 35%
  • 300gmilk
  • 200gegg yolks
  • 100gsugar
  1. Bring the milk and cream to a boil and then pour over the yolks that have been mixed (but not beaten) with the sugar.
  2. 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

  1. Add the bloomed gelatin to the warm basic custard.
  2. Create a proper emulsion with the basic custard and the DULCEY 32% chocolate.
  3. At 35°C/95°F fold in the cream that has been softly whipped and pour into molds and freeze.

Banana Compote

  • 300gbananas
  • 125gbrown sugar
  • 100gbutter
  • 2.5gNH pectin
  • 1vanilla bean
  1. Dice bananas.
  2. Melt the butter, add the sugar, pectin and vanilla bean.
  3. Add banana and cook just until they start to soften.
  4. Transfer to mold and freeze.

Almond Sable Pastry

  • 240gbutter
  • 180gsugar
  • 60galmond flour
  • 4gsalt
  • 1vanilla bean
  • 100gwhole eggs
  • 120gall-purpose flour
  1. Begin by mixing the butter, salt, sugar, almond flour, eggs and 120 g flour.
  2. Mix until mixture is homogenous, being careful not to over mix.
  3. Add the remaining 350 g of flour and mix until dough comes together.
  4. Let rest in the refrigerator for several hours. Roll out the pastry to 6mm thick.
  5. Cut into desired shapes. Bake the sable pastry in a ventilated oven at 160° C/ 320° F for 20 to 25 minutes.

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.

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