Banana Cream Pie

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.

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.

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.

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.

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.

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