Banana Foster Praline


Banana Jelly Method
  • Bring puree, 40 grams sugar and coconut sugar to a boil. 
  • Add pectin mixed with 38 grams sugar. 
  • Cook till 104°C. 
  • Let cool to ambient.

Banana Fosters Ganache Method
  • Heat puree, ground cinnamon, heavy cream, and glucose to 85°C. 
  • Add Belcolade Vietnam Lait 45%, emulsify. 
  • Once ganache reaches 35°C, add butter emulsify.
  • Add Spiced Rum. Emulsify. 
  • Allow to cool to 28°C. 
  • Deposit into pre crystalized casted molds with Belcolade Lait Selection. 
  • Allow to crystalize 12-24 hours at 18°C with less the 60% humidity. 
  • Seal with tempered Belcolade Lait Selection.

Assembly method
  • Decorate mold as desired. 
  • Cast mold with tempered Belcolade Lait Selection.
  • Deposit 5 grams of banana jelly in pre crystalized molds. 
  • Deposit 10 grams of ganache at 28°C into mold allow to crystalize at 18°C with less than 60% humidity for 12-24 hours. 
  • Seal mold.

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