Delice cake by Antonio Bachour
Impress your family and customers with this exquisite Banoffee tart by World famous Chef!
Open class, starts on July 8th at 14:00 London time

Desserts for special occasions. Making Banoffee TART with Gregory Doyen

OPEN CLASS CHEF
GREGORY DOYEN

International creative Pastry Chef and consultant

  • Executive Pastry Chef for the Hediard group, 2011
    • Executive Pastry Chef for the luxury Mandarin Oriental Hotel in Taiwan, 2015
    vDelice cake by Antonio Bachour
    00:15:00
    Sec
    Min
    THIS OFFER EXPIRES IN:
    Hours
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    Prepare Banoffee tart using Chef Gregory Doyen's professional recipe and unbeatable techniques
    1. Make a whipped vanilla ganache
    2. Prepare a sweet shortcrust dough
    3. Line the tart shells
    4. Prepare a soft caramel
    5. Make Сeїba milk chocolate cream
    6. Prepare a banana compote
    7. Assemble the tart
    8. Decorate the tart

    DURING THIS OPEN CLASS YOU WILL

    vDelice cake by Antonio Bachour
    TOOLS & INGREDIENTS
    TOOLS AND INGREDIENTS
    The tools you need to make the Banoffee tart:
    The ingredients you need to make the Banoffee tart:
    Ingredients:
    · Whipping cream 35%
    · Butter 82%
    · Fresh banana
    · Milk 3.2%
    · Sugar
    · All-purpose flour
    · Milk chocolate Weiss Ceїba 42%
    · Gianduja
    · White chocolate Weiss Aneo 34%
    · Glucose syrup
    · Hazelnut powder
    · Condensed milk
    · Egg yolks
    · Light brown sugar
    · Lemon juice
    · Gelatin powder 200 Bloom
    · Corn starch
    · Invert sugar
    · Fleur de sel
    · Pectin X58
    · Citric acid solution
    · Vanilla pod
    · Gold leaves

    Grams:
    1310
    430
    375
    270
    270
    245
    200
    200
    160
    135
    125
    75
    60
    40
    15
    15
    10
    10
    6
    5
    1
    1 pc
    Tools
    · Whisk, knife
    · Heat-resistant offset spatula
    · Serrated knife, pastry brush
    · Plastic scraper, cutting board
    · Large bent spatula Exoglass
    · Fine strainer, saucepan 1L
    · Plastic or metal bowl 1L
    · Silicone mat
    · Scales accurate to 1 g
    · Digital probe thermometer
    · Infrared thermometer
    · Small offset spatula
    · Planetary mixer, scissors
    · Parchment paper
    · Cling film, piping bag
    · Paper towels, large strainer
    · Hand blender, zester
    · 1L measuring cup
    · microwave oven, rolling pin
    · Disposable gloves
    · Saint-Honore piping tip
    · Tart mold d=18 cm h=3 cm
    STUDENT REVIEWS OF OUR CLASSES
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    FREQUENTLY ASKED QUESTIONS
    Tools and ingredients
    Check the lists of tools and ingredients you will need to make the Banoffee tart
    by following this link:

    List of tools and ingredients
    Where can I find the Banoffee tart recipe by Gregory Doyen?
    The link to the recipe will be sent to your email address after the open class
    on the Banoffee tart. Sign up for the open class to get the Banoffee tart recipe:

    Sign up for the open class
        Will I be able to access the materials after the class?
        You can purchase 1 month's access to a recording of the Banoffee tart class here
        What do I need to participate in the class?
        All you need to sign up is a valid email address so we can send you a link to
        the open class and other information.
        Who can help me if I have a problem or questions?
        Professional pastry Chef Gregory Doyen will answer
        all your questions related to the Banoffee tart during the class.

        You can contact our technical support in the event of any technical issues
        via Whatsapp, Telegram, Viber on
        +38 068 86 315 86
        Tools and ingredients
        Check the lists of tools and ingredients
        you will need to make the Banoffee tart
        by following this link:

        List of tools and ingredients
        Where can I find the Banoffee tart by Gregory Doyen?
        The link to the recipe will be sent to
        your email address after the open
        class on the Banoffee tart.
        Sign up for the open class
        to get the Banoffee tart recipe:

        Sign up for the open class
            Will I be able to access the materials after the class?
            You can purchase 1 month's access to
            a recording of the Banoffee tart class here

            What do I need to participate in the class?
            All you need to sign up is a valid email
            address so we can send you a link to
            the open class and other information.

            Who can help me if I have a problem or questions?
            Professional pastry Chef Gregory Doyen
            will answer all your questions related
            to the Banoffee tart during the class.

            You can contact our technical support
            in the event of any technical issues via
            Whatsapp, Telegram, Viber on
            +38 068 86 315 86

            Message us:
            +38 096 002 3898
            Join us in social media to get our latest offers:
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