Ingredients for the base
- 150 g biscuits of your choice
- 80 g cow milk butter
Ingredients for the filling
- 150 g ION PÂTISSERIE classic couverture
- 1 can sweetened condensed milk caramel
- 2 medium ripe bananas
Ingredients for the whipped cream
- 300 ml heavy cream 36% fat
- 40 g icing sugar
For the garnish
- 30 g ION PÂTISSERIE classic couverture
Method for the base
Beat the biscuits in a food processor, until finely ground. Immediately after, place them into a bowl.
Then, heat over a bain-marie the butter and pour it in the bowl with the crushed biscuits and stir with a spoon, until completely mixed. Place a 20cm baking hoop on a plate, lined with a sheet of parchment paper, and pour in the mixture. Spread the mixture evenly, using a spoon, and press down slightly, until flatten.
Finally, refrigerate until cool.
Method for the filling
Pour into a bowl the sweetened condensed milk caramel along with the ION PATISSERIE classic couverture and place the bowl in a bain-marie. Stir with a mariz, until completely combined and become a smooth, homogeneous ganache.
Immediately after, take the baking hoop out of the fridge and pour the ganache over the cool base, making sure to spread evenly.
Finally, put in the fridge again for at least 1 hour, until cool.
Method for the whipped cream
In a mixer’s bowl, using the whisk attachment, beat the heavy cream along with the icing sugar on medium speed, until a nice and firm whipped cream created.
To assemble
When the base is cool enough, remove the parchment paper underneath, place it on a serving plate of your preference and right after, slowly remove the baking hoop.
Then, arrange over the chocolate caramel layer the round sliced bananas and spread the whipped cream on top of them. Garnish with a pastry bag using a tip of your choice or with the bottom of a spoon making indefinite patterns on the whipped cream.
Finally, garnish with chopped ION PATISSERIE classic couverture.
