Combine the butter, sugar and dark brown sugar using a flat beater. Gradually add the eggs. Add and combine the pre-sifted flour, baking powder and coarsely ground fleur de sel. Lastly, add the chocolate covering melted at 45°C and the walnuts. Check that the mixture is properly emulsified but not whipped. Pour the preparation into the buttered oval tart rings (400 g) and smoothen the surface. Fan bake at 160°C for 30 min.
Dice the bananas and mix with the lemon juice. Heat the cream with the nutmeg and vanilla. Allow it to infuse for 15 min. Take a small portion of the sugar and mix it with the pectin NH. Make a dry caramel with the rest of the sugar, then add the butter and warm cream to stop the cooking process. Add the pectin mixed with the sugar, then add the bananas. Cook for a few minutes to slightly stew the bananas. Pour into the square tin, smoothen the surface, let it set in the refrigerator, then cut out 24x5 cm strips.
Mix the gelatin with the water for hydration. Make a custard sauce with the egg yolks, the milk and the Excellence cream (1). Melt the dark chocolate at 45°C, add the melted gelatin mass and the custard sauce once cooked, emulsify. Mix. Heat the egg whites with the glucose, then whip to create the cold meringue. When the chocolate custard mixture reaches 30°C, add the whipped cream (2) and the cold meringue. Pipe 350 g per thermoformed tin, then place the banana insert. Smoothen the surface and let it set in the refrigerator.
Makes 15 tins at 400 g / piece.
Combine all the ingredients using a flat beater, knead on the lowest speed setting. Pass through the largest sieve without chilling. Fan bake for 20 minutes at 140°C. Arrange the crumble nuggets all along the chocolate mousse rim, sprinkle them lightly with icing sugar.
Melt both ingredients at 45°C. Coat the brownie base. Before the sauce crystallizes, conceal it with chocolate biscuit crumbs mixed with some bronze-coloured powder.
Melt both ingredients at 45°C. Spray the top sections. Place each top onto a coated brownie base.
Using a mini Saint-Honoré nozzle, pipe a strip of whipped Elle & Vire Sublime Cream on each top.
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With this banoffee pie, named “Gâteau-Mouche” (word play alluding to the “Bateau-Mouche” excursion boats giving visitors a tour of Paris via the Seine River), Nicolas Boussin pays tribute to the City of Lights. He revisits the classic recipe with a dash of humour, playing up a shape that is so typically Parisian !
Of English origin, the banoffee pie takes its name from two key ingredients: banana and toffee. It was created in the seventies, making it one of the most recent classics.