• An original recipe from Giambattista Montanari
  • 3 completion stages
Corman products used for this recipe



  • Combine all the ingredients for 3 minutes to form a rough dough. Shape into a rectangle.
  • Let rest in the refrigerator for one hour.
  • Ten minutes before taking the dough out, remove the butter from the refrigerator and run it through the laminator.
  • Then, place the butter in the centre of the dough. Give it 2 four-fold turns, and let rest in the refrigerator overnight.
  • The next day, give the dough another 2 four-fold turns and let rest for half an hour in the refrigerator before cutting it into strips (see below).
  • Let rest for an additional hour before baking.
1250 g T45 flour 950 g Selection cream 35% fat 25 g salt 40 g diastatic malt extract (5000 IU)



  • Cook the banana puree, sugar, and egg yolks to 82°C, as for a custard sauce.
  • Add the lemon juice and gelatine mass and combine.
  • Pour the still-warm mixture over the chocolate and mix to obtain a smooth, glossy texture.
  • Cool to 35°C, then fold in the lightly whipped cream followed by the warm rum.
325 g banana purée 100 g sugar 112 g egg yolks 10 g lemon juice 30 g gelatine mass 360 g 950 g Selection cream 35% fat 15 g rum heated to 40°C



  • Cut strips of puff pastry 2 mm wide and place side by side leaving some space between them.
  • Let rest at room temperature for 60 minutes, brush with beaten egg, and bake at 165°C for 25 minutes.
  • Increase the oven temperature to 230°C and caramelize the pastry with a mixture of dextrose, icing sugar, and cocoa butter.
  • Let cool, then pipe a first layer of banana cream onto a strip of puff pastry.
  • Place a second strip of pastry on top at an angle, and pipe out another layer of banana cream.
  • Decorate with pecan halves.
QS noten (pecan)