Original creation de
Jacques BELLANGER,
Meilleur Ouvrier de France Pâtissier
Chocolaterie Beline, Le Mans, France
ST-RÉMY
CHOCOLATE
Chef :
Brand
Quantity :
Recipe for approx. 120 pieces (60 finished pieces)
ST-RÉMY AND BANANA GANACHE recipe
INGREDIENTS AND PREPARATION
Ingredients
70 g cream (minimum of 35% fat content)
160 g banana purée
30 g powdered glucose
45 g sorbitol powder
45 g butter
1 g of sea salt
500 g Milk Couverture Chocolate Callebaut 823NV
80 g St-Rémy® brandy 60%
Step
Bring to the boil the cream, banana purée, glucose, sorbitol,
butter and sea salt.
Pour over milk couverture chocolate and mix.
At 30°C, add St-Rémy® brandy.
Coat the molds. Fill with the ganache and leave to cristalise and
seal with a fine coat of couverture chocolate
and join together before cristalisation of the chocolate.
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