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CHOCOLATE CHIP BANANA CAKE, ANDOA COCONUT GIANDUJA
Made with DARK CHOCOLATE CHIPS 52%
An original recipe by L’École Valrhona Guest Chef, William Werner3 steps
Recipe Step by Step
ANDOA COCONUT GIANDUJA NESTS
Cast into a novel shaped frame and allow to crystalize.
CHOCOLATE CHIP BANANA CAKE
Pipe the batter into pill shaped molds, using a bowl scraper dip melted clarified butter in the middle. Bake at 355°F (180°C) for 20 minutes. Freeze.
Assembly and finishing
Trim the Banana Cakes so they sit flat. Glaze with the Chocolate Glaze and allow to set, sprinkle toasted coconut flakes on glazed cake. Transfer to a Gianduja Nest and allow to temper at 41°F (5°C) for two hours.