Banana Cream Pie | Valrhona
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 mol
Ingredients
- 1000g cream 35%
- 100g inverted sugar
- 100g glucose
- 680g OPALYS 33%
- 1500 cream 35%
- 5 vanilla beans
- 500g cream 35%
- 300g milk
- 200g egg yolks
- 100g sugar
- 700g basic custard
- 900g cream 35%
- 14g gelatin
- 525g DULCEY 35%
- 300g bananas
- 125g brown sugar
- 100g butter
- 2.5g NH pectin
- 1 vanilla bean
- 240g butter
- 180g sugar
- 60g almond flour
- 4g salt
- 100g whole eggs
- 120g all-purpose flour
- 700g OPALYS 33%
- 300g COCOA BUTTER
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