Choco passion banane

Pastry recipe

Servings : 12 petits fours

Download the recipe
Choco passion banane
Sonia Haumonté

Sonia Haumonté

Pastry Chef and owner of Patisserie Vaniyé in Parnell, New Zealand and Brand Ambassador Les vergers Boiron
Sonia Haumonté was born to restaurateur parents. As a teen, she worked in the family business where she was taught that “washing glasses properly is as important as cooking itself”.  Her passion ...
  1. Brownie

    Ingredients

    • Chocolate 70 % - 50g
    • Butter - 120g
    • Glucose - 40g
    • Egg - 2
    • Sugar - 80g
    • Flour - 50g
    • Cocoa (powder) - 10g
    • Pecans (chopped - 50g

    Melt chocolate, butter and glucose.

    Cream eggs and sugar until slight ribbon stage then pour in the melted chocolate butter mixture.

    Add the rest of the dry ingredients then pour into a square 21x21stainless mould.

    Bake at 180°C for 7-8 minutes

  2. Milk chocolate passion mousse

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 20g
    • Milk chocolate - 110g
    • Water - 20g
    • Glucose - 24g
    • Gelatine leave - 1
    • Whipped cream - 220g

    Melt milk chocolate in a bowl.

    Heat passionfruit puree, water and glucose then add strained gelatine.

    Pour into chocolate then fold in whipped cream.

    Pour over cold chocolate brownie and leave to set before cutting.

    In this step

  3. Passionfruit banana jelly

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 160g
    • Frozen fruit purée 100% : Banana - 100g
    • Water - 110g
    • Sugar - 80g
    • Agar agar - 2g

    Heat the fruit purees with water until 60°C.

    Combine sugar and agar together, then add to the puree.

    Bring to a boil and continue cooking for 2 minutes then take off heat.

    Plastic line a bottomless 21x21cm stainless mould and pour in the jelly mixture and leave to set before cutting into rectangles.

    In this step

  4. Assembling and decoration

    Cut the brownie mousse into 3x10cm individual pieces.

    Cut the fruit jelly into 2.5x9.5cm and lay on top of the entremets.

    Decorate with chocolate pieces and hazelnut.

Download this recipe

Download Download