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Recipe Step by Step
400g ripe bananas
Make a dry caramel on a pan until golden brown, stop the cooking of the caramel with small cubes of butter.
Once you put all the butter add the bananas in small chunks.
Cook it for 5 minutes and let it cool down, set aside.
100g egg yolk
400g egg whites
On a double boiler put the chocolate and butter to melt.
When the chocolate is at 45ºC pour the egg yolks and mix it with a whisk.
On a kitchen mixer start to whip the egg yolks with the sugar.
Put a little bit of whipped egg whites in to the mix of chocolate and egg yolk and do an emulsion.
Once the mix Is elastic and shiny add the rest of the merengue in an involving movement.
Spread the mix in baking trays with parchment paper, using a spatula or a raplette.
Bake at 160ºC for 8-10 minutes.
Cool it down and cut it with the desire cutter.
ORELYS WHIPPED GANACHE
1200g whipping cream
450g whipping cream
50g invert sugar
Heat the 450g of cream with the glucose and inverted sugar.
Pour the hot cream over the melted Orelys chocolate and make an emulsion with a hand blender.
Then add slowly the cold cream and let it set in the cooler over night.
When you are ready to use the mix, whisk the until the texture is good for pipping.
On a sauce pan put the sugar and then the water, cook it at medium heat until it reaches 116ºC.
While syrup is getting ready, put the pecans on the microwave to warm them up, they need to be a little bit warm so the sugar doesn't crystallize by the cold.
Mix and move constantly until the sugar caramelizes, keep on until golden brown.
Transfer to a silicon matt or a parchment paper.
Let it cool down, transfer to an air tight container.
Assembly and finishing
Pipe 100g of the Orelys whipped ganache in to a dessert cup.
Put one of the round sponge on top of the whipped ganache.
Scoop 50g of banana compote on top of sponge.
Pour the praline pecans on top of the banana compote.
Complete the dessert cup with more whipped ganache and garnish with pecans on top.