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

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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Gregory Doyen's Banoffee tart!

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