INGREDIENTS
- -Ointment butter 140gr.
- -Impalpable sugar 220gr.
- -Black sugar 100gr.
- -Eggs 4u.
- -Harina 260gr.
- -Banana pulp 300gr.
- -Baking powder 10gr.
- -Chips de chocolate 100gr.
- -Chopped almonds 100gr.
- BUDIN CHOCOLATE COVERING:
- -220cc milk cream.
- -Semi-bitter protection 280g.
- -Invert sugar or honey 40gr.
- -Manteca pomada 50gr.
- DEXTROSE BATH:
- -Gelatin 50gr. -220cc water.
- -Glucosa 100gr.
- -Dextrose 220gr.
- -Milk powder 50gr.
- -Sugar 700gr.
- -Cocoa 280gr.
- -Glitter gel 280gr.
1.Beat the creamed butter with the sifted powdered sugar and the black sugar
2.Add the eggs one by one and homogenize the preparation nicely. Add banana pulp.
3.Sift the flour and baking powder and add to the batter.
4.Lastly, add the chocolate and almonds.
5.Place in a buttered and floured pudding mildew.
6.Bake at 160°C for 35 minutes.
7.For the chocolate coating: Carry the heavy cream and invert sugar to a boil. Take away and pour over the chopped topping. Emulsify. Let the temperature drop. When it’s between 35ºC-40ºC, add the butter. Glaze the puddings.
8.For the dextrose bathtub: Boil the glucose, sugar, dextrose, cream and milk, add milk powder and cocoa, let it cool, add hydrated gelatin and the glitter.
ENJOY NOW!.
