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Banana Cream Pie
Made with Opalys 33%
An original recipe by Chef Derek Poirier, L'École Valrhona Pastry Chef6 steps
Recipe Step by Step
Whipped OPALYS Ganache
1000g cream 35%
100g inverted sugar
680g OPALYS 33%
1500 cream 35%
5 vanilla beans
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.
500g cream 35%
200g egg yolks
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%
525g DULCEY 35%
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.
125g brown sugar
2.5g NH pectin
1 vanilla bean
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
60g almond flour
1 vanilla bean
100g whole eggs
120g all-purpose 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.
Assembly and finishing
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.