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 more with Banana

BANANA SHORTCAKE

MILK CHOCOLATE SORBET

Banana Cake Caramelized 

Banana Cromesquis

Banana Mango Tart

Banana Foster

Banana Passion Fruit Salad 

Banana Petit Beurre

Banana Shortcake 


| Sableuse Cake | Praline Feuilletine | Mousseline | Exotic Jelly | Chocolate Sorbet | Montage |

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 SABLEUSE

- 660 gm(34) egg yolks

- 2 whole eggs

- 1 kg sugar

- 1 kg butter

- 300 gm all purpose flour

- 300 gm corn starch

-Whip yolks ans sugar until butter is melting

-Add melted butter

- Then add flour and cornstarch, sifted together

- Linen two large sheet pans with butter and parchment paper

- Share the mix onto trays

- Bake at 315F for about 25 min

- Let cool and refrigerate
 
 PRALINE FEUILLETINE

 

- 500 gm Praline paste

- 200 gm milk chocolate

- 50 gm butter

- 250 gm Feuilletine crisp

1- Melt praline, butter and chocolate together over double boiler

2- Once melted, add feuilletine crisps

3- Set to square molds to 12" X 22"

4- Butter parchment on 2 whole sheets trays

5- spread praline/feuilletine mix evenly within molds

6- Pour into fridge until ready to use

 
 MOUSSELINE

PASTRY CREAM + BUTTER CREAM

Combine Pastry cream and Butter cream until homogenized 

     PASTRY CREAM

- 1 quart Milk

- 2 Eggs

- 80 gm pastry cream powder

- 225 gm sugar

- Bring milk to a boil

- Mix eggs , Sugar and powder until smooth

- Add part of boiling milk over egg mixture

- Combine everything and bring back to the boil. The cream needs to be cold before being used

 

     BUTTER CREAM

- 1/2 cup corn syrup

- 1 lb sugar

- 1 cup water

- 250 gm egg whites

- 2 lbs butter 

- Cook corn syrup, sugar and water up to 121C

- In mixer start eggs whites on 2nd speed

- When sugar is about ready, turn mixer onto 3rd speed

- Gently pour sugar over beating whites

- Let work until lukewarm

- Add diced cold butter to the still running meringue (Swiss) and let turn intil well homogenized

 
 PABANA JELLY

- 1 kg Pabana Puree

- 500 gm sugar

- 11 gelatin sheets

- Bring Pabana puree to the boil

- Add the sugar

- Add the gelatin

- Mix well and dispense in plastic containers

Refrigerate

 
 MILK CHOCOLATE SORBET

- 1 galon (3600 ml) water

- 1150 gm sugar

- 1 vanilla bean

- 4tbsp coffee extract

- 4 1/2 cup dark cocoa powder

- 1kg milk chocolate

- Bring water, sugar, vanilla bean to the boil

- Add cocoa powder and bring back to the boil, constantly whisking

Remove from flame and add the milk chocolate ns coffee extract

- Refrigerate over night before spinning in ice cream machine

 MONTAGE
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