Entremets with Jaconde sponge wrapped around the outside. Made with stencil paste smeared over silpat. Baked and cut to size. Inside we have disc of pineapple gelle,disc of bananas foster compote surrounded on the bottom in coconut mousse and on the top with banana mousse. Top shot with 50/50 tinted wht choc spray,decorated with molded demi spheres. inside of molds were coated with colored cocoa butter