Vanilla and banana domes

Vanilla and banana domes

Vanilla and banana domes


3 hours

Ingredients
  • FOR THE BANANA PUREE INSERTS and FOR THE VANILLA BAVAROIS
  • 150 grams banana flesh
  • 40 grams honey (2 tbsp)
  • 5 grams lemon juice (1 tsp)
  • 100 grams cocoa butter (you can re-use the leftover)
  • 110 grams whole milk
  • 100 grams double cream
  • 50 grams egg yolk
  • 50 grams caster sugar
  • 9 grams vanilla extract
  • 3.5 grams powder gelatine
  • 18 grams water
  • 200 grams whipping cream
  • FOR THE SWEET SHORTCRUST BASE and FOR THE MIRROR GLAZE
  • 105 grams plain flour
  • 5 grams corn flour
  • 55 grams sunflower oil
  • 5 grams coconut oil (alternatively you can add 5g more of sunflower oil)
  • 20 grams egg yolk (1 large yolk)
  • 40 grams icing sugar
  • 5 grams honey
  • 5 grams baking powder
  • 7.5 grams milk powder
  • 100 milliliters water
  • 180 grams caster sugar
  • 180 grams glucose syrup
  • 15 grams gelatine powder
  • 75 grams water (to bloom the gelatine)
  • 90 grams cocoa butter, chopped
  • 140 grams condensed milk
  • 1/2 teaspoon banana flavouring
  • a few drops of yellow gel/liquid food colouring to your liking
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