Chocolate Banana Nougat Glace

Flour+butter+sucrose+salt and yeast in mixer.
Start with small amount of eggs to obtain a thick dough.
Work until elsastic.
Add rest of eggs in intervals.
Proof room temp until 2x it’s size.
Fill molds half full.
Proof around 28C.
Bake at 170C.

Boil with vanilla.
Cool down add whiksy and blend in Gelespessa.
Use for soaking babas at 80C.

Basic gel.

Carmalize sucrose
Add butter
Add Bananas , nutmeg and rum
Reserver chiller.

Blend gelespessa+iota into cream with sucrose and salt.
Bring to a boil.
Emulsify with hazelnut paste

Sucrose+honey+glucose to 121C
Make Italian Meringue
Melt couvertures to 50C
Fold in cream
Fold in inclusions
Freeze

Pasturize mix to 85C
Cool down and add cream
Homogonize and churn