Bananier
A cake enclosed by caramelized joconde sponge, filled with lime chiboust cream and banana mousse, and decorated with chocolate fans and fruit slices.
Story
The Bananier is an elegant pastry that showcases a beautiful harmony of flavors and textures. Built within a caramelized joconde sponge, it serves as the perfect vessel for a zesty lime chiboust cream and a rich banana mousse. The dessert is completed with delicate chocolate fans and fresh fruit slices, making it a visually stunning and delicious sweet treat.
Ingredients
Joconde sponge cake (see page 354)
as needed
Rum syrup (see page 209)
as needed
Lime Chiboust cream (see page 219)
7 oz (200 g)
Caramelized banana slices (see page 418)
as needed
Banana mousse (see page 485)
7 oz (200 g)
Chocolate spray (see page 588)
as needed
Apricot pectin (see page 147)
as needed
Chocolate fans (for decoration)
as needed
sliced lime and banana (for decoration)
as needed
Instructions
1
Prepare the Mold
Line a 6.5-inch (16cm) mousse ring with a clear acetate strip.
2
Cake Preparation
Cut two 6-inch (15cm) rounds from the Joconde cake sheet, and a long strip for lining the sides (slightly narrower than the height of the mold). Caramelize the cake following the method on page 399.
3
Assemble the Bottom Layer
Brush the cake strip and rounds with rum syrup. Line the inner wall of the mold with the cake strip and place one cake round at the bottom. Pour the lime Crème Chiboust until nearly half full, and gently press the second cake round on top.
4
Assemble the Top Layer
Arrange the caramelized banana slices on the cake. Pour the banana mousse to fill the mold and smooth it out. Freeze for 45 minutes to set.
5
Decoration
Place a decorative mold on the surface and spray with chocolate spray. Coat with a layer of apricot glaze. Decorate with chocolate fans, lime slices, and banana slices.
