TARACHOC’ banana verrines

Preparation

Preparation of the basic pastry cream

1. Mix the corn starch with the egg substitute.
2. In a saucepan, mix 20g of sugar, 4 sachets of vanilla sugar, the corn starch / egg substitute mix with the Dalia.
3. Bring to the boil while stirring and cook for 2 minutes while continuing to stir.
4. Split the preparation of the basic pastry cream in 2.
5. Melt the TARACHOC’ in a water bath or in the microwave (approx. 1 min).
6. In one of the pastry cream, add 1 teaspoon of liquid vanilla and 30g of butter. In the other pastry cream, put the melted TARACHOC’ and 30g of butter, leave to cool.
7. Split the vanilla cream into 2 containers.
8. Slice the bananas and fry for 2 minutes in 10g of butter and 10g of sugar. Add this mixture to one of the bowls of vanilla cream and leave to cool.
9. Place a first layer of about 1.5 cm of chocolate cream in the bottom of the verrines, then a layer of plain vanilla cream, a layer of chocolate cream and finally a layer of banana cream.
10. Crumble the biscuits on top and divide between 12 verrines.