Banana Cream Pie
Plated desserts

Banana Cream Pie

Made with Opalys 33%

An original recipe by Chef Derek Poirier, L'École Valrhona Pastry Chef

6 steps

Recipe Step by Step


Whipped OPALYS Ganache

1000g cream 35%
100g inverted sugar
100g glucose
680g OPALYS 33%
1500 cream 35%
5 vanilla beans

Bring the 1000 g cream, glucose, and inverted sugar to a boil.

Create a proper emulsion with the melted OPALYS 33% chocolate.

When the ganache is finished, add the remaining 1500g cream.

Put mixture into the refrigerator for 4-6 hours to allow it to crystallize.


Basic Custard

500g cream 35%
300g milk
200g egg yolks
100g sugar

Bring the milk and cream to a boil and then pour over the yolks that have been mixed (but not beaten) with the sugar.

Cook until the mixture coats the back of a spoon at 82-84°C/180-183°F, strain through a chinois and use immediately or cool rapidly and set aside in the refrigerator.


DULCEY Bavaria Cream

700g basic custard
900g cream 35%
14g gelatin
525g DULCEY 35%

Add the bloomed gelatin to the warm basic custard.

Create a proper emulsion with the basic custard and the DULCEY 35% chocolate.

At 35°C/95°F fold in the cream that has been softly whipped and pour into molds and freeze.


Banana Compote

300g bananas
125g brown sugar
100g butter
2.5g NH pectin
1 vanilla bean

Dice bananas.

Melt the butter, add the sugar, pectin and vanilla bean.

Add banana and cook just until they start to soften.

Transfer to mold and freeze.


Almond Sable Pastry

240g butter
180g sugar
60g almond flour
4g salt
1 vanilla bean
100g whole eggs
120g all-purpose flour

Begin by mixing the butter, salt, sugar, almond flour, eggs and 120 g flour.

Mix until mixture is homogenous, being careful not to over mix.

Add the remaining 350 g of flour and mix until dough comes together.

Let rest in the refrigerator for several hours. Roll out the pastry to 6mm thick.

Cut into desired shapes. Bake the sable pastry in a ventilated oven at 160° C/ 320° F for 20 to 25 minutes.


OPALYS Chocolate Spray

Mix together and use at 40-45°C/104-112°F.

Assembly and finishing

Banana Cream Pie

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 molds and then place frozen Banana Compote on top. Put into freezer.Unmold the Dulcey Bavarian Cream when frozen and then place on baked Almond Sable Pastry.Cut Whipped Opalys Ganache tubes into random sizes and then place on top of Dulcey Bavarian Cream in a decorative manner.When finished, spray with Opalys Chocolate Spray.