French Tartlet with Banana-Caramel Cream, 90 pcs
French Tartlet with Banana-Caramel Cream, 90 pcs — a Zeelandia recipe in 4 components, makes 90 pieces. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
Ingredients
Streusel
| Ingredient | Quantity |
|---|---|
| Streusel | 600 g |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg | 450 g |
| Oil | 150 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Banana | 500 g |
| Kajmak milk confectionery mass | 1250 g |
| Mascarpone | 2125 g |
| Cream (30% fat) | 2500 g |
| Water | 625 g |
Bananas
| Ingredient | Quantity |
|---|---|
| Bananas, peeled | 2250 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Kajmak milk confectionery mass | 270 g |
| Pistachios | 270 g |
Method
- Streusel
Melt the chocolate, add the oil and mix with the streusel. Then deposit into the French shells, about 13 g each.
- Cream
Whip the chilled cream. Whisk the mascarpone with the kajmak with a whisk until a fluffy mass is obtained. Dissolve the Zeesan thoroughly in the water and add the chilled whipped cream in portions. Gently combine the two masses.
- Bananas
Peel and slice the bananas and place them on the streusel, about 25 g each. Then deposit the cream (about 77 g per piece).
- Decoration
Decorate with kajmak and chopped pistachios.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.