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
- Author of the practical online course "Artistic Desserts by Gregory Doyen"
Sign up now and receive a free
Soft Caramel recipe to add to your collection!
Soft Caramel recipe to add to your collection!
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
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
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
· 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
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
· 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
· 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
MORE REVIEWS
FREQUENTLY ASKED QUESTIONS
Check the lists of tools and ingredients you will need to make the Banoffee tart
by following this link:
List of tools and ingredients
by following this link:
List of tools and ingredients
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
on the Banoffee tart. Sign up for the open class to get the Banoffee tart recipe:
Sign up for the open class
You can purchase 1 month's access to a recording of the Banoffee tart class here
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.
the open class and other information.
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
+38 096 002 3898
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
+38 096 002 3898
Check the lists of tools and ingredients
you will need to make the Banoffee tart
by following this link:
List of tools and ingredients
you will need to make the Banoffee tart
by following this link:
List of tools and ingredients
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
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
You can purchase 1 month's access to
a recording of the Banoffee tart class here
a recording of the Banoffee tart class here
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.
address so we can send you a link to
the open class and other information.
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
+38 096 002 3898
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
+38 096 002 3898
Join us in social media to get our latest offers:
WhatsApp | Viber | Telegram
For all questions, please contact: info@kica-online.com
UKRAINE
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV