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Homemade Top-Quality Banana and Blackcurrant Jam 6,50 €
Available in 345 grams jars
Homemade Top-Quality Banana and Blackcurrant Jam
As we use no acidifiers in our products, this combination of two fruits is another perfect example of the balance between acidity and sweetness... A surprising, tangy duo, wonderfully fragrant and simply delicious!
Recipe idea: Choux pastry filled with banana and blackcurrant jam
Ingredients for the choux pastry (serves 6):
- 6 eggs
- 375 ml water
- 1 tsp salt
- 1 tbsp sugar
- 225 g flour
- 120 g butter
Ingredients for the ganache:
- 200 g Cassandrine House Banana and Blackcurrant Jam
- 100 g praline
- 200 g butter
- 200 g chocolate
Making the pastry:
Pour the water into a saucepan, add the salt, sugar and diced butter and bring to the boil.
Off the heat, add the flour all at once and mix quickly to obtain a smooth, even dough.
Dry the dough over a low heat, stirring gently (you can use a stand mixer).
Transfer to the bowl of a stand mixer and add the eggs one by one, mixing constantly.
Line a tray with baking paper and, using a piping bag and a few utensils, make your most beautiful choux shapes!
Bake your masterpieces at 190°C for 15 to 20 minutes, keeping an eye on them.
Take out of the oven and leave to cool.
Making the banana and blackcurrant jam ganache:
Melt the chocolate and mix it with the praline.
Leave to cool completely.
Add the softened (not melted!) butter and the jam.
Whip everything into a ganache.
Spread the ganache on the choux pastry (or fill small choux buns for individual portions) and arrange the choux pieces all around the ganache.
Decoration:
You can add blackcurrants and thin slices of banana on top of the ganache, with a few small mint leaves...
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