- A recipe by Thibault MARCHAND
Ingrédients
Frozen puree without added sugar Banana – 340 g
Caster sugar – 340g
T55 flour – 340g
Baking powder – 21g
Whole eggs – 255g
Whole milk – 135g
Melted butter – 60g
Defrost the banana puree.
In the mixing bowl, using the whisk, beat the eggs and whole milk together.
Replace the whisk with the paddle, then add the sieved powders and mix.
Finish by adding the melted butter.
With the Silikomart KYOTO 800 mould.
Grease the moulds and fill with 450 G of the banana cake. Place the moulds on a baking sheet.
Place a silicone baking sheet on the moulds as well as a tray and bake in the oven at 170 °C.
Leave to cool and turn out.
Fill the centre with banana caramel and set aside in the refrigerator.
Coat the cakes with the glazing and decorate using small cubes of caramel.
Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.
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