Prices include 5% VAT

Banoffee Pie Kit

The “Banoffee Pie Kit” includes:

  • Lotus Biscuit (50 Pcs)
  • Valrhona Chocolate Feves Dulcey (1 Kg)
  • Agrilait Full Fat Milk (1 L)
  • Paysan Breton Cream (1 L)
  • Gelatin Powder (100 g)
  • Frozen Banana Puree - no added sugar (1 Kg)

Recipe of the Banofee Pie (10 servings)

Banofee pie

Ingredients : 300 g Dulcey Pressed Sablé, 350 g Namelaka Dulcey, 3 Bananas, 700 g Banana Chantilly

  • Spread the Dulcey Pressed Sablé in a mould, keep it for 30 min in the chiiler, to set.
  • Pipe the Dulcey cremeux, on the top of the pressed sablé
  • Dispose the sliced banana on the top of the dulcey cremeux.
  • Whip the banana chantilly.
  • Pipe nicely the chantilly to have a harmonious finishing
  • Place some slices of caramelized banana, and some zest of dulcey chocolate
  • Keep in chiller for 1 hour for all the ingredients to set together

Dulcey Pressed Sablé

Ingredients: 150 g lotus biscuit, 150 g Chocolate Feves Dulcey

Slightly Break the speculos
Mix it with the melted chocolate
Spread it out or cut it into your choice of shape before storing in the refrigerator.

Namelaka Dulcey

2 g Gelatin, 75 g Whole Milk, 125 g Chocolate Feves Dulcey, 145 g Cream

  • Rehydrate the gelatin in a cold water for 10 min.
  • Bring the milk to the boil and add the rehydrated gelatin
  • Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula
  • Immediately mix using an electric mixer to make a perfect emulsion
  • Add the cold cream then mix again
  • Leave to stiffen in the refrigerator

Banana Chantilly

3 g Gelatin, 180 g Frozen Banana Puree, 140 g Chocolate Dulcey feves, 350 g Cream

  • Hydrate the gelatin with the cold water.
  • Heat up the puree with the glucose at low heat and add the melted gelatin
  • Pour progressively onto the melted white chocolate
  • Create the emulsion by passing through the hand blende
  • Reserve in the refrigerator for a minimum of 4 hours, better 8 hours.
  • Whip until consistency and pipe directly