Plated Desserts and Verrines
Mango, Blackberry
& Milk Chocolate VerrineMade with
Crème Française
White Chocolate - 31% Cacao
Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
Going Bananas
By Chef Donald Wressell
- ContainsRecipe contains
- Gelatin, Gluten, Eggs, Dairy
A study in banana accented by the creaminess of the 31% Crème Française and cocoa nibs. White chocolate whipped cream provides a light and airy texture against the backdrop of a cocoa nib-crusted banana cake, buttery chocolate cookie and finished with bright passion fruit finish.
White Chocolate Whipped Cream
Ingredients
- 112 g35% cream
- 1 gGelatin
- 12 gGlucose
- 4 gWater
- 150 g31% Guittard Crème Française
- 225 g35% cream
White Chocolate Whipped Cream
Directions
- 1
Bring cream and glucose to a boil. Add chocolate and hydrated gelatin. Emulsify. Add remaining cream. Chill and whip when needed.
Compound Butter
Ingredients
- 150 gButter
- 60 gDark raisins
- 2 gSalt
- 1Vanilla Bean
- 50 gTurbinado Sugar
- 8 gLemon juice
- 3Orange zest ribbons
- 20 gDark rum
Compound Butter
Directions
- 1
Make compound butter.
Poached Bananas
Ingredients
- 2Peeled bananas
- Compound butter
- 150 gButter
- 60 gDark raisins
- 2 gSalt
- 1Vanilla bean
- 50 gTurbinado sugar
- 8 gLemon juice
- 3Orange zest ribbons
- 20 gDark rum
Poached Bananas
Directions
- 1
Bring all ingredients to a boil. Strain. Reserve. Place 15g compound butter per banana into vacuum bag and seal at 20%. Immersion circulate 30 minutes at 140°F/60°C. Shock in ice water.
Banana Cake
Ingredients
- 180 gSous vide bananas
- 1 gBaking soda
- 40 gEgg yolks
- 1.5 gSalt
- 40 gCanola oil
- 108 gTurbinado sugar
- 40 gMelted butter
- 62 gFreeze‑dried bananas
- 81 gCake flour
- 0.5 gNutmeg
- Cocoa nibs, as needed
Banana Cake
Directions
- 1
Process banana, add yolks, add oil and butter. Sift dry ingredients and incorporate. Beat whites with salt. Gradually add sugar to form a soft peak. Fold whites into batter followed by freeze dried bananas.
- 2
Deposit into 1/8 pan. Top with nibs. Bake at 340°F/170°C about 25 minutes.
Banana Custard
Ingredients
- 250 gSous vide banana (approx. 3)
- 120 gMilk
- 40 gSugar
- 0.38 gSalt
- 60 g35% cream (warm)
- 0.25 gCarrageenan iota
- 12 gPassion fruit purée
Banana Custard
Directions
- 1
Place flour, cocoa powder and sugar in a stand mixer with a paddle; stir until all ingredients are dispersed. Add cubed cold butter and proceed to cut in butter until fine particles remain. Stream in egg yolks, continue mixing until dough is about to form, then add cream. After chilling for one hour, roll dough to 4 mm. Bake draft open 320°F/160°C about 14 minutes or until done.
Chocolate Sweet Cookie
Ingredients
- 260 gAll‑purpose flour
- 150 gButter
- 38 gGuittard Cocoa Rouge
- 23 gEgg yolks
- 56 gGranulated sugar
- 14 g35% cream
Chocolate Sweet Cookie
Directions
- 1
Place flour, cocoa powder and sugar in a stand mixer with a paddle; stir until all ingredients are dispersed. Add cubed cold butter and proceed to cut in butter until fine particles remain. Stream in egg yolks, continue mixing until dough is about to form, then add cream. After chilling for one-hour roll dough to 4 mm. Bake draft open 320°F/160°C about 14 minutes or until done.
Spice Tuile
Ingredients
- 50 gSoft butter
- 55 gEgg whites
- 75 g10x
- 37 gWhole grain flour
- 1 gSalt
- 38 gBread flour
- 45 gHoney
- 0.5 gNutmeg
Spice Tuile
Directions
- 1
Cream soft butter, 10x, salt and honey. Add egg whites and mix until smooth. Add flours. Spread onto silpat in desired shape. Bake at 325°F / 162° C about 8-10 minutes.
Brown Butter Crumbs
Ingredients
- 120 gButter
- 40 gNonfat dry milk crystals
- Sea salt, to taste
Brown Butter Crumbs
Directions
- 1
Brown butter and reduce heat. Add milk crystals while constantly stirring. When desired color is reached immediately strain and scatter onto a paper towel. Sprinkle with a bit of sea salt to taste.
Nage D’Lait
Ingredients
- 75 gSweetened condensed milk
- 100 g35% cream
- 50 gMilk
- 100 gEvaporated milk
Nage D’Lait
Directions
- 1
Stir all together. Reserve.
Passion Fruit Sauce
Ingredients
- 150 gPassion fruit purée
- 15 gSugar
- 0.63 gXanthan gum
Passion Fruit Sauce
Directions
- 1
Disperse xanthan gum in sugar. Pour passion fruit puree into a 1qt.bain marie container. Shear in xanthan gum and sugar with an immersion blender.
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Shop the Recipe and More
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