INGREDIENTS
- Cocoa mass:
- – Butter 200 g.
- – Impalpable sugar 120 g.
- – Eggs 1 unit.
- – Flour 330 g.
- – Bitter cacao 70 g.
- – Salt ½ tsp.
- Banofee:
- – Dulce de leche 400 g.
- – Bananas 5 items.
- – Milk cream 500 g.
- – Impalpable sugar 30 g.
- – Powdered milk 20 g.
- – Grated chocolate or in curls.
BANOFEE WITH DULCE DE LECHE with a spectacular cocoa mass and the mix of dulce de leche, bananas and cream that’s all the things observe the step-by-step under and revel in it at residence
PROCEDURE:
1. Beat the butter with the sugar till creamy.
2. Add the egg and proceed beating.
3. Add the blended and sifted dry elements with a rubber spatula. Mill and place the dough between two items of parchment paper. Stretch and put within the chilly for an hour.
4. Make a 26 cm diameter pie mould.
5. Prick the dough with a fork and place within the freezer for quarter-hour.
6. Place aluminum foil on the sides in order that the dough doesn’t fall and place in a medium oven for about 20 minutes.
7. Let the pie dough cool.
8. Distribute the dulce de leche over the chilly dough.
9. Organize the thickly sliced bananas on the dulce de leche.
10. Beat the cream with the sugar and milk powder till stiff. Distribute it over the bananas.
11. End with the chocolate curls.
