Chef Angel’s “La Banana”

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Ingredients

Banana Cream:

100 grams Whole Milk

550 grams Baked Banana

50 grams Icing Sugar

100 grams Natural pectin from Banana

100 grams Heavy Cream

3 grams Salt

Banana Cake:

285 grams Butter

85 grams Brown Sugar

200 grams Sugar

4 Pcs Whole Eggs

370 grams Flour

38 grams Almond Powder

15 grams Baking Powder

15 grams Baking Soda

13 grams Salt

255 grams Baked Bananas

255 grams Sour Cream

Sablee:

120 grams Butter (Cold & Diced)

65 grams Icing Sugar

4gramo Kosher Salt

30 grams Almond Powder

47 grams Whole Eggs

265 grams AP Flour

Banana Extract

Velvet Coating:

500 grams White Chocolate

500 grams Cacao Butter

Fat Soulable Yellow Color

Finishing:

Fat Soulable Black Color

Printed Fondant Paper

Cocoa Powder

Preparation

Preparation:

Bake the bananas until dark at 350f for about 15 minutes. Cool down & blend with sour cream. Mix everything in a mixer until smooth. Cream the sugar & butter in a mixer and add the eggs slowly. Slowly add the banana puree. Add dry ingredients and bake at 350 F for 25 minutes.

Add all dry ingredients to mixer. Add the butter (diced and cold). Mix until it becomes a sandy texture.Add the eggs and mix until the dough comes together. Roll between 2 silpats.