Mango banana popsicles

Mango banana popsicles

Jean-Thomas Schneider
Difficulty Icon
Advanced
Recipe Time Icon
30m
4
Videos
Perfect for summer: luscious banana iced popsicles, topped with an exotic mango jelly and covered in dark chocolate
Mango banana popsicles
Completion time
Preparation
30m
Baking
Resting
25h30
Techniques taught
  • Using a piping bag
  • Pouring a preparation into a mold
  • Making jelly
  • Mixing with a hand blender
  • Pasteurizing a mixture
  • Smoothing with a spatula
  • Spreading a mix using a spatula
  • Chinoiser (straining)
  • Melting chocolate
  • Preparing a bain-marie
  • Coating
  • Coating with chocolate
  • Unmolding
  • Making a popsicle

Discover the first step of this course for free

Step 1 : Mango ice jelly

Jean-Thomas Schneider
Jean-Thomas Schneider
Best Craftsman of France (MOF), Ice Cream Maker | World Pastry and Ice Cream Champion
Best Craftsman of France (MOF), Ice Cream Maker | World Pastry and Ice Cream Champion

Step 2 : Banana ice cream

Step 3 : Dark chocolate & cocoa nibs coating

Step 4 : Final assembly

Jean-Thomas Schneider

Jean-Thomas Schneider

Best Craftsman of France (MOF), Ice Cream Maker | World Pastry and Ice Cream Champion
Jean-Thomas Schneider is a pastry chef and ice cream maker from Alsace.

He has worked for prestigious establishments such as the George V, Le Meurice and the Café Pouchkine.

In 2017, he won the title of Pastry World Champion.
A year later, he added a new distinction to his list of achievements. He was awarded the title of Ice Cream World Champion and became the only pastry chef in the world to have won both World Cups.

Persevering and meticulous, he was awarded a third exceptional title by becoming Best Craftsman of France (MOF) in the Ice Cream category in 2019.

Eager to share his passion and knowledge, he is now a pastry chef and ice cream consultant and offers master classes.

His signature ice creams are his all-fruit sorbets, his surprising popsicles and his frozen stuffed truffles.

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2024
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2024
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2024
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