Butter the inside of a clasp pan & line with parchment paper.
Croissant loaf - Step 3
Fold the ends of the thawed croissants underneath and place in the pan, alternating right-side up and up-side down.
Croissant loaf - Step 4
Close the pan. Bake for 25 min at 340°F. Turn the pan and bake for 20 more min.
Croissant loaf - Step 5
Remove the loaf from the pan and put on a cooling rack.
Croissant loaf - Step 6
Slice into 1’’ inch thick pieces.
Butterscotch sauce - Step 1
In a medium saucepan on high heat, add the white sugar in thirds. As each third liquifies, add the next. Cook until light to medium amber color.
Butterscotch sauce - Step 2
Add the cream in a slow steady stream.
Butterscotch sauce - Step 3
Add the brown sugar and stir on medium-low heat until dissolved.
Butterscotch sauce - Step 4
Add the butter, stir until melted.
Butterscotch sauce - Step 5
Take the pan off heat and emulsify with an immersion blender.
Butterscotch sauce - Step 6
Once cool, place in a shallow container and freeze.
Banana crémeux - Step 1
Combine the milk, sliced banana, vanilla bean scrapings and pod in a medium pot and bring to a simmer while stirring.
Banana crémeux - Step 2
Place in a bowl/container and steep for 4-24h.
Banana crémeux - Step 3
Return to a pot on medium heat and bring to a simmer.
Banana crémeux - Step 4
Strain through a fine sieve, gently pressing on the bananas.
Banana crémeux - Step 5
Stir sugar, cornstarch and salt. Slowly whisk in the egg yolks.
Banana crémeux - Step 6
Whisk in the banana milk.
Banana crémeux - Step 7
Heat on medium-low heat, continuously whisk until it reached 175°F.
Banana crémeux - Step 8
Remove from heat. Strain through a fine sieve and spread on a baking sheet.
Banana crémeux - Step 9
Put a plastic wrap sheet on top of the custard.
Banana crémeux - Step 10
Once cool, place in a bowl and soften with a spatula.
Banana crémeux - Step 11
Whip the cream to stiff peaks and fold into the custard in thirds.
Banana crémeux - Step 12
Refrigerate until ready to use
Croissant pain perdu - Step 1
Whisk the eggs, sugar, salt, and vanilla together. Add the milk last.
Croissant pain perdu - Step 2
Soak the slices of croissant loaf into the mixture. Remove and sprinkle one side with white sugar.
Croissant pain perdu - Step 3
Melt butter in a pan on medium low heat. Place the slices in the pan, sugar side down. Grill until golden brown.
Croissant pain perdu - Step 4
Lightly sprinkle the uncooked side with white sugar, turn to cook the other side.
Croissant pain perdu - Step 5
Place on a cooling rack.
Croissant brittle tuile & crumble - Step 1
Heat the 10% cream over low heat until very warm.
Croissant brittle tuile & crumble - Step 2
Remove from heat, add sugar, salt and vanilla extract. Stir until dissolved.
Croissant brittle tuile & crumble - Step 3
Dip the croissant slices into the mixture, allow excess moisture to drip off.
Croissant brittle tuile & crumble - Step 4
Place on a parchment paper-lined baking sheet. Bake for 20-30 min at 300°F until golden brown.
Croissant brittle tuile & crumble - Step 5
Once out of the oven, immediately shape.
Croissant brittle tuile & crumble - Step 6
Cool and place in an air-tight container.
Mirror glaze - Step 1
Combine sugar and 142g water in a saucepan on medium-low heat, stirring occasionally.
Mirror glaze - Step 2
Sprinkle gelatin onto 71g of water, stir, and let it sit for 15 min to absorb.
Mirror glaze - Step 3
Combine the white chocolate and condensed milk in a bowl.
Mirror glaze - Step 4
When the sugar-water mixture begins to simmer, remove from heat and add the gelatin mixture. Stir until dissolved.
Mirror glaze - Step 5
Pour on top of the chocolate mixture. Sit for 5 min. Stir the until the chocolate has melted.
Mirror glaze - Step 6
Emulsify with an immersion blender.
Mirror glaze - Step 7
Cool to 90°F before using.
Assembly - Step 1
Using a half-sphere flex mold (2.5” diameter), pipe a small amount of the banana crémeux at the bottom of the mold. Use a spatula to cover all parts of the mold.
Assembly - Step 2
Scoop 2 tsp. of butterscotch sauce into the center of the mold. Cover with more crémeux and smooth the top.
Assembly - Step 3
Place a layer of plastic film on top and freeze.
Assembly - Step 4
Remove from mold and place on a wire rack. Pour the mirror glaze on top until covered. Refrigerate.
Assembly - Step 5
Place the crémeux speheres on top of the croissant pain perdu.
Assembly - Step 6
Garnish with brunoise cut fresh bananas warmed with a little bit of butterscotch sauce.
Assembly - Step 7
Garnish with crumbled-up broken pieces of croissant brittle.
Chef's tip
For better results, make the croissant loaf a day in advance.
