Marble Roll

Boil together milk, water, butter, sugar, and salt.

Add in flour when boiling and cook the mixture for around 3 minutes.

Pour the mixture into the mixer and mix until cooled before starting to add in the eggs slowly.

Pipe in a 7 cm ring (15 g), line with silpain and bake at 170ºC for 30 minutes with top tray covered.

Cut the banana into slices.

Caramelize the sugar with lemon and vanilla pod.

Add butter, followed by banana, sauté for 1 minute, then remove from heat.

Add in gelatin solution.

Use as filling.

Whip the Debic Chocolate Mousse to soft peaks together with coffee powder.

Whip until the texture is suitable for piping (use as filling too).

Use as filling, piping a layer into choux ring.

Fold well together.

Flatten to a 3 mm thickness, chilled and cut 8 cm round rings.