Meet the banana that isn’t quite what it seems. Under a glossy yellow chocolate coating, hand-finished with natural cocoa streaks, sits a light whipped caramel ganache wrapped around a fruity banana and passion fruit centre. It’s playful and realistic, and every slice is a little surprise.
In this step-by-step video tutorial and digital recipe, I’ll show you how to recreate this showstopping individual entremet at home, in both standard and mini sizes.
What’s inside the entremet:
✦ Whipped caramel ganache made with Belcolade caramel chocolate
✦ Banana and passion fruit filling with a pleasant crunch from the passion fruit seeds
✦ Glossy yellow chocolate coating
✦ Realistic finish with cocoa streaks, dark chocolate patches and brown speckles
You’ll learn how to:
✦ Make and mature a stable whipped ganache that’s easy to work with
✦ Form a ganache shell so the filling shows beautifully in the cross-section
✦ Cook a fruit filling with pectin NH that holds its texture
✦ Coat frozen fruit-shaped entremets cleanly, even in a warm kitchen
✦ Scale the recipe for any mould size
🎁 BONUS
Printable edible banana labels. Print them on icing paper for a remarkably realistic, professional finish.
🍽️ What you’ll receive
🎥 Full video tutorial (password protected)
📄 Digital PDF recipe with precise gram measurements
📏 Two batch sizes: 8 standard bananas (90 ml) and 12 mini bananas (30 ml)
💡 Detailed notes and troubleshooting tips
🏷️ Printable edible banana label sheet
This is a digital product. No physical items will be shipped.
