Bananas Foster

Katryana Zide (IG: @katryanazide) / Owner, Katryana Zide Chocolates, St. Helena, CA; Photo by André Cardé

163 g. The Perfect Purée Banana Puree, thawed
33 g. glucose
74 g. sugar
5 g. butter
17 g. rum
1. Heat the purée until hot, but not boiling.
2. On medium heat, mix the glucose and sugar until caramelized.
3. Deglaze with the purée. Remove from heat.
4. Add the butter and emulsify.
5. Add the rum. Let cool and pipe.