Banana Pastry with Chocolate Mousse Recipe

Name: Banana Pastry with Chocolate Mousse Recipe
Prep time: 60 min
Cook time: 14 min
Total time: 75 min
Yield: 10
Cuisine: Switzerland
Ingredients: 115 g butter; 80 g sugar; 20 g egg yolk; 20 g hazelnuts; 100 g flour; 0.5 TL baking powder; 5 g cocoa powder; 260 g bananas; 30 g rum; 125 g milk couverture; 175 g full cream

Melt-in-the-mouth banana pastry

Autumn is the season for patisserie, and there’s nothing better to treat your taste buds to than a delicious chocolate and banana patisserie. In this autumnal treat, caramelised bananas, fine rum, tempting chocolate mousse and a delicate chocolate base blend together to create a harmonious explosion of flavour. With every bite, you’re whisked away into a world of sweet delights, and you simply can’t resist the tempting aroma.

The caramelised bananas are the centrepiece of this heavenly pastry. Gently heated in a delicious caramel sauce, they release their full flavour and provide a pleasant sweetness. The hint of rum lends this treat a certain sophistication and enhances the flavour of the bananas in a very special way.

The chocolate mousse is the perfect complement to the caramelised bananas. Light, creamy and infused with an intense chocolate flavour, it literally melts in the mouth, leaving an unforgettable taste experience. The combination of delicate chocolate and fruity banana is simply unbeatable and is sure to set every chocolate lover’s heart racing.

A moist chocolate base forms the foundation of this culinary masterpiece. With its intense chocolate flavour combined with the sweet caramelised bananas and the chocolatey mousse, a harmonious interplay of flavours emerges that instantly captivates every food lover.

This chocolate and banana patisserie is not only a treat for the palate, but also a real feast for the eyes. The meticulous presentation and lovingly crafted decoration make this patisserie a real eye-catcher on any autumnal coffee table. Each slice is a little work of art that heightens the anticipation of the treat the moment you lay eyes on it.

So, let yourself be tempted by the chocolate and banana patisserie and savour the perfect combination of sweet bananas, fine rum and creamy chocolate.

Hand mixer Clever Mix

Ready-to-ship quantity: 6

CHF94.90

Pasteurized egg yolk powder, 100 g

Ready-to-ship quantity: more than 20 pieces

CHF10.90

Hole grommet 10 mm

Ready-to-ship quantity: more than 20 pieces

CHF6.90

Key figures

Quantity: 10 pieces

Baking time: approx. 15 minutes

Difficulty: Medium

Shelflife: 3 days

Chocolate and banana batter

Butter \| softened		100 g
Granulated sugar		50 g
Egg yolk		20 g
ground hazelnuts		20 g
plain flour		100 g
Baking powder		1/2 tsp
Cocoa powder		5 g
Banana \| ripe		80 g

Fried banana

Banana \| ripe		180 g
Granulated sugar		30 g
Butter \| softened		15 g
Rum		30 g

Chocolate mousse

Milk couverture		125 g
Double cream		175 g

Making the chocolate dough

Preheat the oven to 170 ºC (fan).

Cream the softened butter with the caster sugar until the mixture becomes lighter in colour and fluffier. Use a food processor or a hand mixer for this. Then add the egg yolks and stir them in briefly.

Next, add the dry ingredients and mix them in briefly with the mixer. This produces a slightly crumbly mixture.

Mash a ripe banana with a fork and then add it to the batter. Mix the banana into the mixture with a hand mixer until you have a creamy, thick batter. Then transfer this to a piping bag fitted with a No. 10 nozzle, place the template (which you can download as a PDF from the recipe) under a sheet of baking paper and pipe the mixture onto it. Each base should weigh approx. 35 g. If you don’t want to use a template: the base should measure 12 x 3 cm.

Place the piped bases in an oven preheated to 170 ºC (fan) for approx. 12 to 15 minutes. Then leave the bases to cool completely.

Whisk flat 25 cm

Ready-to-ship quantity: more than 20 pieces

CHF34.50

Plastic bowl transparent 0,4 l

Ready-to-ship quantity: more than 20 pieces

CHF6.00

Disposable piping bag transparent 20 pieces

Ready-to-ship quantity: more than 20 pieces

CHF6.90

How to make fried banana

Slice the banana and, whilst you’re doing that, melt the granulated sugar in a small pan. As soon as the sugar starts to caramelise and turns a light brown colour, you can deglaze the caramel with the softened butter.

Stir the butter in well, then add the banana slices. Finally, deglaze with the rum and let everything simmer gently together. This will make the banana even softer. Then transfer everything to a separate bowl and leave the compote to cool.

Lindt couverture milk 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF17.90

Syringe nozzle St. Honoré small

Ready-to-ship quantity: more than 20 pieces

CHF5.90

Silicone brush, 20 cm

Ready-to-ship quantity: more than 20 pieces

CHF16.90

Making the chocolate mousse

Melt the couverture in a bain-marie. Once the couverture has melted, remove it from the bain-marie and leave it to cool slightly. In the meantime, whip the double cream, but make sure you don’t whip it until it’s completely stiff. Now carefully fold this into the melted couverture in three batches, using a whisk to fold it in. You can also fold in the last portion using a rubber spatula. Put half of the mousse into a piping bag fitted with a No. 10 nozzle and the other half into a piping bag fitted with a St. Honoré nozzle (14 mm).

Completion of the patisserie

Use a knife to trim the cooled base so that it is nice and straight. Then brush all the bases evenly with milk couverture (30–40 ºC) and leave it to set. The couverture does not necessarily need to be tempered, but it will set more quickly if it is.

Next, pipe a ring of chocolate mousse around the outer edge of the base. Lightly mash the cooled banana compote with a fork or a rubber spatula, then transfer it to a piping bag. Now pipe approx. 20 to 25 g of the banana compote onto the chocolate base. The compote will be contained by the chocolate mousse.

Now take the piping bag fitted with a St. Honoré nozzle and pipe the pattern evenly. When piping, make sure the wide opening of the nozzle is facing downwards and the tip is pointing upwards. Finally, dust the pastry with a little cocoa powder and decorate it with a chocolate feather and a freeze-dried banana chip.