| Banana Cake|| |
- 12 oz Butter
- 1 lb 2 oz sugar
- 4 Eggs
- 11 ½ oz Flour
- 2 ½ oz Hazelnut Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Baking Soda
- 10 oz Banana
10 oz Sour cream
Cream the butter
and the sugar for12 minutes on high speed.
Slowly add the eggs.
Sift the dries and add the butter mixture.
Add the sour cream on top and mix until combined.
Puree the bananas in the
robot coupe and fold into mix.
Bake at 325 degrees (about 30 min) until dark in color and a knife pulls out clean.
Using a ring mold cut out disks
| Banana Chips|| |
4 tbsp Sugar
Place the bananas
in the robot coupe and puree.
Spread out on 2 silpats and sprinkle with sugar. Bake
at 20 degrees for about an hour.
| Caramel Ice cream|| |
- 64 Yolks
- 4 liters
- 4 liters Milk
- 2 Vanilla beans
- 10 cup Sugar
- 2 cup water (approx.) - 3 tbsp Sea salt
cream , milk and vanilla to a boil and keep warm.
Mix sugar to consistency of wet sand.
Cook into a dark caramel.
Whisk Yolks, temper with cream and add salt
| Praline Crunch|| |
- 600 gm Valrhona
- 100 gm Dark Chocolate 66%
- 600 gm Feuilletine - 100 gm Hazelnut
Melt the chocolate and the praline.
Add the nuts and
feuilletine and mix together. Chill and Chop
| Brulee Sugar|| |
- 6 lb Sugar
- 3 lb Light Brown Sugar
in Hobart, place on sheet trays and dry out fir 2 hours in a 200 degrees oven. Grind in the robot coupe and pass through a china cap
| Chocolate Sauce|| |
- 1 liter
- 600m gm Sugar
- 1qt Heavy cream
- 400 gm Cocoa Powder
- Bring water and
sugar to a boil
Add the cream, bring back to a boil .
- Incorporate the cocoa powder using a whisk and bring back to a boil
To Serve|| |
Place thin sliced bananas on top of disk of banana cake.
Using a blow torch caramelize the banana
to a golden color.
Next to the cake scoop 2 tbsp of praline crunch.
On top of the crunch, scoop the salted caramel
ice cream. Garnish the ice cream with 3 small pieces of banana
chips and sauce the plate with chocolate sauce.
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