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Skill Level » Advanced

Banana Split Entremet

Posted by: AUI

Active Time

0 Hour
50 Minutes

Total Time

2 Hour
10 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

58.6 oz Moist Banana Cake 1661 g Moist Banana Cake

37.0 oz Tahitian Vanilla Bean Mousse 1048 g Tahitian Vanilla Bean Mousse

31.9 oz 65% Maracaibo Cream 903 g 65% Maracaibo Cream

11.8 oz Coconut Chantilly Cream 334 g Coconut Chantilly Cream

17.6 oz Pineapple Curd 498 g Pineapple Curd

Roasted peanuts as Needed Roasted peanuts as Needed

Caramel Filling & Flavoring as Needed Caramel Filling & Flavoring as Needed (696001) (696001) Qty: 1

Strawberry Wet Proof Crispy, 400g as Needed Strawberry Wet Proof Crispy, 400g as Needed (672097) (672097) Qty: 1

Cold Glazing Gel as Needed Cold Glazing Gel as Needed (505080) (505080) Qty: 1

Fresh strawberry as Needed Fresh strawberry as Needed

Directions

Bake the Moist Banana Cake in the Silikomart Saturn Mold (5922720761.) Once cooled, remove from the mold. Rinse the mold and dry completely. Dispense the Chocolate Cream in the Silikomart Saturn Mold (5922720761) and freeze completely. Mold the Silikomart Flexi Half Sphere Mold with the Vanilla Bean Mousse and freeze completely. Once ready, glaze using the cold glazing gel. Assembly as seen in the picture garnishing with the Coconut Chantilly and the Pineapple Curd.

1Moist Banana Cake

Ingredients

12.5 oz Cake flour 354 g Cake flour

0.5 oz Baking Powder 14 g Baking Powder

0.2 oz Kosher salt 6 g Kosher salt

8.7 oz Butter 246 g Butter

17.2 oz Granulated sugar 487 g Granulated sugar

5.4 each Egg 5 each Egg

0.4 oz Pure Tahitian Vanilla Bean Extract 11 g Pure Tahitian Vanilla Bean Extract (596103) (596103) Qty: 1

11.3 oz Buttermilk 321 g Buttermilk

2.6 oz Banana Paste 73 g Banana Paste (011030) (011030) Qty: 1

Directions

Preheat the oven to 350˚F/175˚C. . In a medium bowl sift al of the dry ingredients together. Cut up the butter into 1” pieces and place them in a mixing bowl. Fitted with the paddle attachment, cream the butter on medium high speed for about 3 minutes. Stop and scrape the bowl then cream for an additional minute. Add the sugar in thirds stopping and scraping the bowl after each addition. Do the same with the eggs. Slowly add the buttermilk and vanilla on low speed. Add the dry ingredients alternately with the buttermilk. Mix until just incorporated. Add the banana paste, scrape the sides once more and mix 30 seconds more. Bake approximately 25 minutes or until cake is lightly browned on top and cake comes away from the sides. Allow to cool before use.

2Tahitian Vanilla Bean Mousse

Ingredients

0.1 oz Original Tahitian Vanilla Beans Tahitensis (Tahiti) 3 g Original Tahitian Vanilla Beans Tahitensis (Tahiti) (596102) (596102) Qty: 1

5.3 oz Whole milk 150 g Whole milk

4.1 oz Heavy cream 116 g Heavy cream

3.0 oz Granulated sugar 85 g Granulated sugar

4.2 oz Egg yolk 120 g Egg yolk

0.3 oz Sheet Gelatin Gold (500 sheets) 8 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

9.4 oz Heavy cream 266 g Heavy cream

3.5 oz Egg white 100 g Egg white

5.3 oz Granulated sugar 150 g Granulated sugar

1.4 oz Water 40 g Water

Directions

Bloom the gelatin in ice water. Boil the vanilla, milk, and cream then temper into the sugar and yolks and cook to 85 C / 185 F. Add the bloomed gelatin. Cool to 77°F/25°C. Whip cream to medium peak. Make an Italian Meringue with the egg whites, sugar, and water. Weigh out 4.76oz/135g of the Italian meringue. Fold the whipped cream into the anglaise and then fold in the meringue.

365% Maracaibo Cream

Ingredients

8.8 oz Heavy cream 250 g Heavy cream

8.8 oz Whole milk 250 g Whole milk

4.4 oz Egg yolk 125 g Egg yolk

1.8 oz Granulated sugar 50 g Granulated sugar

0.3 oz Sheet Gelatin, Gold 8 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

7.8 oz Couverture Dark Rondo,Maracaibo, 65%, GC, 6Kg 220 g Couverture Dark Rondo,Maracaibo, 65%, GC, 6Kg (750026) (750026) Qty: 1

Directions

Boil the cream and milk. Combine the yolks and sugar and temper into the dairy mixture. Cook to 185ºF/85ºC, remove from the heat and add the bloomed gelatin. Strain the mixture over the couverture and emulsify.

4Coconut Chantilly Cream

Ingredients

9.5 oz Heavy cream 270 g Heavy cream

1.8 oz Granulated sugar 50 g Granulated sugar

0.5 oz Coconut Compound 14 g Coconut Compound (011115) (011115) Qty: 1

Directions

Whip the heavy cream to soft peaks and slowly add the sugar. Increase the speed to form medium peaks. Add in the compound and whisk until medium hard peaks are formed.

5Pineapple Curd

Ingredients

14.1 oz FROZEN PUREE, PINEAPPLE, 1 KG 400 g FROZEN PUREE, PINEAPPLE, 1 KG (655021) (655021) Qty: 1

0.6 oz Lemon juice 16 g Lemon juice

1.1 oz Gelcrem Cold, 500g 32 g Gelcrem Cold, 500g (672136) (672136) Qty: 1

0.9 oz Granulated sugar 25 g Granulated sugar

0.9 oz Water 25 g Water

Directions

Prepare Simple Syrup: Combine water and sugar; bring to a boil. Allow to cool before using.
Blend all ingredients together with a stick blender until you get a creamy and shiny texture.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Vanilla
Dairy
Others
Fruits (citrus, tropical, berries, etc.)

Texture Profile

Soft
Smooth
Light

Temperature Profile

Room Temperature
Cold