Corman
  • Baker-Pastry Chef

Banana split

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 50 pieces
  • 5 completion stages
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Corman products used for this recipe
Express Butter 82% fat - Sheet
1
1

Cocoa croissant dough

  • Dissolve the yeast in the cold milk.
  • Combine the two types of flour, cocoa powder, red colouring, salt, sugar, the butter cut into pieces, and the yeast/milk mixture in the bowl of a stand mixer and mix on speed 1 for 5 minutes.
  • Knead on speed 2 for 8 minutes.
  • Form into a ball and let rise for 1 hour.
  • Punch down, roll out into a rectangle and refrigerate overnight.
145 g plain flour (T55, approximately 11% protein) 145 g strong flour (T45, approximately 14% protein) 45 g cocoa powder  SQ Red colour hydrosoluble 6 g salt 40 g sugar 12 g yeast 200 g milk 30 g Express Butter 82% fat – Sheet
2
2

Croissant dough

  • Dissolve the yeast in the cold milk.
  • Combine the two types of flour, salt, sugar, the 165 g of butter cut into pieces, and the yeast/milk mixture in the bowl of a stand mixer and mix on speed 1 for 5 minutes.
  • Knead on speed 2 for 8 minutes.
  • Form into a ball and let rise for 1 hour.
  • Punch down, roll out into a rectangle and refrigerate overnight.
835 g plain flour (T55, approximately 11% protein) 835 g strong flour (T45, approximately 14% protein) 65 g yeast 860 g milk 30 g salt 200 g sugar 165 g Express Butter 82% fat – Sheet 1000 g Express Butter 82% fat – Sheet
3
3

Banana insert

  • Cut the bananas into 1.5-cm thick rounds and place in the bottom of the Flexipans.
  • Bring the milk and banana purée to the boil.
  • Blanch the egg yolks with the sugar.
  • Add the flour and cornstarch.
  • Thin with some of the liquids and heat progressively until the mixture comes to the boil.
  • Let boil for 2 to 3 minutes.
  • Immediately pour 60 g of banana cream into each insert and place in the freezer.
570 g milk 1320 g banana purée 590 g sugar 590 g egg yolks 200 g 16 bananas
4
4

Finishing touches

 SQ cocoa nibs
5
5

Shaping and backing

  • Enclose the butter sheet in the dough and perform 1 double turn.
  • Then give the dough 1 single turn and let rest in the refrigerator for 30 minutes.
  • Place the cocoa dough rolled out to a thickness of 2.5 mm on top of the turned croissant dough.
  • Roll out to a thickness of 4 mm and place in the refrigerator.
  • Cut into circles using a greased Ø9-cm round cookie cutter.
  • Mark the centre of each pastry circle with a greased Ø5.5 cm round cookie cutter.
  • Store in the freezer or let rise for 2 hours at 28°C.
  • Place the banana inserts in the centre.
  • Moisten the edges with water then sprinkle with ground, sifted cocoa nibs.
  • Bake in a 170°C convection oven for approximately 17 minutes.
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Recipe - Banana split
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