Ce navigateur n'est pas compatible avec notre configurateur

Pour une expérience optimal, nous vous conseillons d'utiliser l'un des navigateurs suivants :

  • Microsoft Edge
  • Google Chrome
  • Mozilla Firefox
  • Opéra

Iced banoffee dessert log

Made with Ivoire 35%

Steps: 4
Servings: Makes 10 portions

4 Recipes steps


    150 g Butter
    900 g Confectioners’ sugar
    2 g Fleur de sel
    30 g Hazelnut flour
    250 g All-purpose flour
    30 g Eggs

    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.


    150 g Ivoire 35% white chocolate
    200 g Hot whipping cream
    200 g Chilled whipping cream
    4 g Gelatin

    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.


    190 g Whipping cream
    70 g Glucose
    70 g Sugar
    60 g Lightly salted butter
    2 g Fleur de sel
    1 gem Tadoka Norohy

    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.


    1 Banana

    To make the decoration
    200 g Ivoire 35% white chocolate
    1tsp NOROHY vanilla powder

    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.


Melt the white chocolate with the vanilla powder.
Let it cool for a few minutes, then use a spatula to make some white chocolate flakes on a piece of clear acetate.
Let the flakes set before placing them gently on the log’s surface.