TARACHOC’ banana verrines

45 min
12 Verrines
10 min
TARACHOC’ banana verrines


  • 600ml of Taranis Dalia
  • 20g of Taranis egg substitute
  • 40g corn starch (Maïzena®)
  • 30g sugar
  • 70g butter
  • 4 sachets of vanilla sugar
  • 1 teaspoon of liquid vanilla
  • 5 TARACHOC’ (≃20g)
  • 150g banana
  • 3 Taranis organic shortbread biscuits


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.

Nutritional Values