Banoffee Iced log
-
SPONGE
- Butter 150g
- Confectioners' sugar 90g
- Fleur de sel 2g
- Hazelnut flour 30g
- All-purpose flour 250g
- Egg 50g
Mix together the creamed butter, confectioners’ sugar and fleur de sel until they are creamy.
Add the egg and hazelnut flour. Mix again, then add the flour. Mix the flour in, but don’t overwork the dough.
Roll the dough into a ball, wrap it in plastic and leave it to rest in the refrigerator for at least 1 hour.
Spread it to a depth of 1cm, cut it into a rectangle the same size as your log, and bake for 20 minutes at 355°F (180°C).
Leave to cool. -
VANILLA WHIPPED GANACHE
- White chocolate 200g
- Hot whipping cream 200g
- Chilled whipping cream 200g
- Gelatin 4g
- TADOKA NOROHY 1gem
Hydrate the gelatin in a large quantity of cold water.
Heat the cream along with a dose of TADOKA and stir them together.
Add the bloomed gelatin. Mix them together and combine this mixture with the melted chocolate in 3 stages, using a spatula to stir it in each time. Add the chilled cream
and mix again.
Cover with plastic wrap and leave in the refrigerator for at least 8 hours. -
CARAMEL
- Whipping cream 190g
- Glucose 70g
- Sugar 70g
- Lightly salted butter 60g
- Fleur de sel 2g
- TADOKA NOROHY 1 gem
Heat the glucose syrup and sugar in a saucepan. In the meantime, heat the cream along with a dose of TADOKA.
Once the sugar and glucose have caramelized, take them off the heat and add the hot cream.
Put this mixture back on the heat and stir continuously for a few minutes more. The caramel should thicken slightly.
Pour it into a bowl and leave it to cool.
Stir in the butter.
Place it in a piping bag and leave it to cool.
-
ASSEMBLY
- Banana 1
Whip the ganache, then use it to fill two-thirds of a log mold.
Make a furrow from one end of the ganache to the other, down the center of the log, then pour the vanilla caramel
into it. Put some thinly sliced bananas on top.
Leave to set for a few minutes in the freezer before adding the remaining whipped ganache on top.Smooth its surface, then leave it in the freezer overnight. -
FINISHING TOUCHES
- White chocolate 200g
- NOROHY vanilla powder 1tsp
Melt the white chocolate with the vanilla powder.
Let it cool for a few minutes, then use a spatula to make some white chocolate flakes on a piece of clear acetate.
Let the flakes set before placing them gently on the iced log’s surface.
Save the recipe
If you would like to bring out the best in your gem TADOKA using this recipe, it is available for you to download!
Download the recipe in PDF
