Iced banoffee dessert log

Mix together the creamed butter, confectioners’ sugar and fleur de sel until they are creamy.
Add the egg and hazelnut flour. Mix again, then add the flour. Mix the flour in, but don’t overwork the dough.
Roll the dough into a ball, wrap it in plastic and leave it to rest in the refrigerator for at least 1 hour.
Spread it to a depth of 1cm, cut it into a rectangle the same size as your log, and bake for 20 minutes at 355°F (180°C). Leave to cool.

Hydrate the gelatin in a large quantity of cold water.
Heat the cream along with a dose of TADOKA and stir them together.
Add the bloomed gelatin. Mix them together and combine this mixture with the melted chocolate in 3 stages, using a spatula to stir it in each time. Add the chilled cream and mix again. Cover with plastic wrap and leave in the refrigerator for at least 8 hours.

Heat the glucose syrup and sugar in a saucepan. In the meantime, heat the cream along with a dose of TADOKA.
Once the sugar and glucose have caramelized, take them off the heat and add the hot cream.
Put this mixture back on the heat and stir continuously for a few minutes more. The caramel should thicken slightly.
Pour it into a bowl and leave it to cool.
Stir in the butter.
Place it in a piping bag and leave it to cool.

Whip the ganache, then use it to fill two-thirds of a log mold.
Make a furrow from one end of the ganache to the other, down the center of the log, then pour the vanilla caramel into it. Put some thinly sliced bananas on top.
Leave to set for a few minutes in the freezer before adding the remaining whipped ganache on top.
Smooth its surface, then leave it in the freezer overnight.