INGREDIENTS
- Breton:
- – Butter 100 g
- – Sugar 50 g
- – Processed walnuts, almonds or hazelnuts 20 g
- – 1 yolk
- – Flour 0000 100 g
- – Baking powder 1/2 tsp
- – Cocoa powder 2 tsp
- – Banana 80 g
- – 1 pinch of salt
- Banana cream:
- – Banana 180 g
- – Butter 15 g
- – Mascabo sugar 30 g
- – Dulce de leche 30 g
- Chocolate Ganache:
- – Chopped chocolate 180 g
- – Milk cream 250 cc
We share the recipe to organize this unbelievable banana break up cake! with Breton dough, banana cream and chocolate ganache for extra pleasure.
PROCEDURE:
Breton:
1. Preheat oven to 170 levels.
2. Beat butter with sugar and floor nuts.
3. Add the yolk and blend properly.
4. Add flour, salt, cocoa and baking powder (all of the dry ones sifted) and the mashed bananas.
5. Put in a pastry bag and distribute in a hoop 18 in diameter.
6. Cook dinner 20 to 25 minutes.
Banana cream:
1. Put the sliced bananas in a frying pan with the sugar and butter.
2. Stir till it has the consistency of jam. Off the warmth we add the dulce de leche.
3. Anticipate it to chill.
Chocolate Ganache:
1. Have the chocolate chopped and add the new milk cream.
2. Wait a couple of minutes and combine. Let cool.
3. Beat with a mixer and reserve in a pastry bag with the chosen tip.
Mounting:
1. On the Breton saber we unfold the banana cream with a spatula, leaving the sting uncovered.
2. With the ganache we make an irregular ornament. Sprinkle with grated chocolate, cocoa nibs, nuts, chips, dried bananas or no matter you want!
