Banana & Pineapple Entremets - Our recipe with photos
This cake is simply delightful! You will love the delicate combination of pineapple and banana with subtle notes of hazelnut and tonka bean. Try this delicious creation by Chef Philippe.
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Ingredients
- 250g hazelnut rich shortcrust pastry
- 100g Cara Crakine caramel filling
- Mycryo cocoa butter
- 4 ripe bananas
- Juice of one lemon
- 50g caster sugar
- 1 tonka bean
- 165g Capfruit banana purée
- 30g caster sugar
- 2,5 gelatin sheets (5g)
- 165g whipped cream
- 350g Capfruit pineapple purée
- 70g castor sugar
- 6 gelatin sheets (12g)
- 350g whipped cream
- Velvet pearl white spray
- 200 g de Zéphyr white couverture chocolate
- 1 tablespoon clear mirror glaze
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