Hi, my name is Gus. I specialize in making viennoiserie and puff pastry, and I’m currently perfecting my macarons I think I’ve struggled more with macarons than I did when I first started making croissants, lol. I think I might be the only man in this community, and a big thank you to Crystal Arvelo for accepting me into the group.

Hi all, I love banana things but hate artificial banana flavoring. Currently when I make anything banana it’s always using a recipe I have that you soak very ripe bananas in heavy cream for 24-36 hours to extract the flavor. Then you drain the bananas and use them in something else and use the heavy cream in a white chocolate ganache. It’s like a banana milkshake and absolutely delicious! My question is how does everyone else get real banana flavor without all that? I wanted to do a banana split flavor and i didn’t have any ripe bananas. I have tried Amoretti Artisan banana and LorAnns Banana Cream oil and both taste like banana laffy taffy which is not what I’m going for. Those are usually great flavors but for this one it’s just too artificial. I’d love to know how you get real banana flavor. Pic of a recent hot fudge sundae mac of mine so I don’t get lost.