An original recipe from L’Ecole du Grand Chocolat
Makes 30 verrines
Weigh out 700 g of the cake mixture and pour into a raised edge 34 x 34cm silicone mat and bake for 12 minutes at 170°C (338°F).Place the verrines in the freezer.Temper the Banana Passion Fruit Cream to 20 - 25°C (68-77°F) and then use a piping bag without a nozzle to add 20 g to each verrine, tilting the glasses to create a wave effect. Blast freeze.Cut the Banana Cake into 5 cm cubes and add around five cubes of cake and a few CARAMELIA CRUNCHY PEARLS (8425) to each verrine. Blast freeze.Make the Bahibé Chaï Mousse and immediately add around 35 g to each verrine. Blast freeze.To finish, pour on a little Taïnori and Bahibé Chocolate Sauce, add a cube of banana cake and a house logo.
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