• Serves 10
  • long
  • Hard


banana cremeux
  • 330 g gram(s) ripened bananas
  • 80 g gram(s) egg yolks
  • 80 g gram(s) sugar
  • 5 gram(s) Debic Butter Constant
  • 100 gram(s) sheet gelatine
  • 1 gram(s) yellow food colouring
peanut biscuit
  • 220 gram(s) egg yolks
  • 115 gram(s) sugar
  • 100 gram(s) flour
  • 80 gram(s) Debic Butter Constant
  • 50 gram(s) peanut butter
  • 145 gram(s) coarsely chopped peanuts
  • 90 gram(s) sugar
  • 175 gram(s) egg whites
chocolate spray
  • 250 g milk chocolate
  • 250 g cocoa butter
Dulce de leche with peanuts
  • 250 gram(s) Debic Cream 35%
  • 25 gram(s) sugar
  • 20 gram(s) peanut butter
  • 2 gram(s) sheet gelatine
Caramelised banana
  • 3 piece(s) 3 bananas
  • 250 gram(s) 250 g sugar
  • 250 gram(s) 250 ml water
  • 30 gram(s) 30 ml rice vinegar
  • 20 gram(s) 20 g white soy sauce
Crystallised bacon
  • 220 gram(s) bacon
  • 100 gram(s) 100 ml water
  • 200 gram(s) 200 g sugar
  • 20 gram(s) glucose
  • 3 gram(s) salt
chocolate-bacon pudding silhouette
  • 350 gram(s) Debic Cream 35%
  • 200 gram(s) bacon
  • 200 gram(s) chocolate 70%
  • 2 piece(s) egg yolks
  • 25 gram(s) Debic Butter constant
Guitar strings
  • 300 gram(s) isomalt sugar
  • 1 gram(s) black food colouring
  • 100 gram(s) caramelised peanuts
  • bunch(s) honey cress


banana cremeux
  1. Make a mould of a scaled replica of Elvis' guitar based on "culinary silicone". Mash the bananas for the crémeux, and bring them to the boil with the food colouring. Beat the egg yolks with the sugar and add the mashed bananas to this in multiple parts. Heat to 85°C and remove from heat. Assemble with Debic Butter Constant and add the gelatine.
peanut biscuit
  1. For the biscuit, fluff the egg whites and also fluff the egg yolks. Mix these and add the melted Debic Butter Constant and peanut butter. Mix with the sifted flour and add the peanuts. Bake for 20 minutes at 160°C and let it cool. Fill the mould with the crémeux and cover with a cut-out of the peanut biscuit. Freeze.
chocolate spray
  1. Melt de cocoa butter and add the chocolate to this. Put in a chocolate spray gun and keep the container with chocolate warm at 50°C. Spray the guitar with the chocolate spray and put back in the freezer.
Dulce de leche with peanuts
  1. Mix the Debic Cream 35% and sugar and put in a thermo blender. Boil the cream whilst stirring for 1 ½ hours until it starts to caramelise. Add peanut butter and soaked gelatine and reserve in the fridge.
Caramelised banana
  1. Make a caramel of the water and the sugar. Deglaze with vinegar and add soy sauce. Cook the bananas 'sous vide' for 20 minutes at 65°C.
Crystallised bacon
  1. Freeze the bacon and slice it as thinly as possible with the slicer. Place on wax paper and put in a vacuum bag. Boil water, sugar, glucose and salt until dissolved and put the pan in ice water. Add the sugar water to the bacon and vacuum. Let this marinate for six hours. Cover the plates of the dehydrator with a layer of plastic foil. Place the bacon side by side and brush a little sugar syrup on top. Dry for 24 hours at 60°C and store in a sealed container filled with silicon grains.
chocolate-bacon pudding silhouette
  1. Fry the bacon until golden brown and dry on paper towels. Bring the Debic Cream 35% to a boil and add the bacon that was patted dry. Infuse the Debic Cream 35% with the bacon for 20 minutes. Pour over the chopped chocolate and add the egg yolks and finally the Debic Butter Constant.
Guitar strings
  1. Heat the isomalt sugar and food colouring to 150°C and then remove from the heat. Pour out onto a silicone mat and pull thin long strings as guitar strings. Store in a sealed container with the silicon grains.
  1. Lay the guitar cake on a plate and let it get to room temperature. Put the dulce de leche in a piping bag with plain nozzle and decorate the E of Elvis on the plate. Heat the pudding to 54°C and spread the silhouette of Elvis onto the plate using a mould. Heat the banana in the caramel and arrange on a small amount of finely chopped caramelised peanuts. Finish with the crystallised bacon, guitar strings and honey cress.

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