Banoffee tart by Gregory Doyen

Impress your family and customers with this exquisite Banoffee tart by World famous Chef!

Open class, starts on December 2nd 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
    Gregory Doyen
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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

    Banoffee tart by Gregory Doyen
    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
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