Banana Cream Pie

Made with Opalys 33%

An original recipe from Derek Poirier

6 steps

Recipe Step by Step


Whipped Ganache Opalys 33%

1000g whipping cream 35% fat
100g invert sugar
100g glucose
680g OPALYS 33%
1500g whipping cream 35% fat
5 vanilla beans

Bring the 1000g cream, glucose, and invert sugar to a boil. Create a proper emulsion with the melted OPALYS 33% chocolate. When the ganache is finished, add the remaining 1500g cream. Put mixture into the refrigerator for 4-6 hours to allow it to crystallize.

Basic Custard

500g cream 35% fat
300g milk
200g egg yolks
100g sugar

Bring the milk and cream to a boil and then pour over the yolks that have been mixed (but not beaten) with the sugar. Cook until the mixture coats the back of a spoon at 82-84°C (180-183°F), strain through a chinois and use immediately or cool rapidly and set aside in the refrigerator.

Dulcey Bavarian Cream

700g Basic Custard
900g cream 35% fat
14g gelatin
525g DULCEY 35%

Add the bloomed gelatin to the warm basic custard. Create a proper emulsion with the basic custard and the DULCEY 35% chocolate. At 35°C (95°F), fold in the cream that has been softly whipped and pour into molds and freeze.

Banana Compote

300g bananas
125g brown sugar
100g butter
5g NH pectin
1 vanilla bean

Dice bananas. Melt the butter; add the sugar, pectin and vanilla bean. Add banana and cook just until they start to soften. Transfer to mold and freeze.

Almond Sable Pastry

240g butter
180g sugar
60g almond flour
4g salt
1 vanilla bean
100g whole eggs
120g all-purpose flour
350g all-purpose flour

Begin by mixing the butter, salt, sugar, almond flour, eggs and 120g flour. Mix until mixture is homogenous, being careful not to over mix. Add the remaining 350g of flour and mix until dough comes together. Let rest in the refrigerator for several hours. Roll out the pastry to 6mm thick. Cut into desired shapes. Bake the sable pastry in a ventilated oven at 160°C (320°F) for 20 to 25 minutes.

Opalys Chocolate Spray

700g OPALYS 33%

Mix together and use at 40-45°C (104-112°F).

Assembly and finishing

Softly whip the Opalys Whipped Ganache. Pipe long tubes onto sheet trays with a round plain piping tip. Put into freezer. Pour Bavarian Cream into desired molds and then place frozen Banana Compote on top. Put into freezer. Unmold Bavarian Cream when frozen and then place on baked Almond Sable Pastry. Cut whipped ganache tubes into random sizes and then place on top of Bavarian Cream in a decorative manner. When finished, spray with Opalys Chocolate Spray.