Banana and passion fruit cake | Corman International
A recipe for Baker-Pastry Chef, Horeca by Giambattista Montanari | 6 completion stages
Ingredients
- 100 g Sculpture 30.2% fat
- 100 g milk
- 37 g Egg yolks
- 30 g fine sugar
- 150 g Banana pulp with 10 % sugar
- 30 g lemon juice
- 40 g gelatine mass
- 300 g Milk chocolate (39% cocoa) couverture
- 250 g Sculpture 30.2% fat
- 335 g Basic crème anglaise
- 114 g White chocolate (38% cocoa) couverture
- 45 g gelatin mass
- 50 g passion fruit puree
- 74 g banana purée
- 305 g Sculpture 30.2% fat
- 380 g Sculpture 30.2% fat
- 40 g milk
- 213 g Egg yolks
- 91 g fine sugar
- 125 g hazelnut praliné
- 50 g Wafer pieces
- 50 g milk chocolate
- 750 g Tant pour tant with almonds
- 1050 g whole eggs
- 150 g flour
- 60 g Liquid Clarified Butter 99,9% fat
- 975 g egg white
- 240 g sugar
- 1000 g Sculpture 30.2% fat
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