Ingredients
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.
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.
Thibault MARCHAND's recipes
Discover inspirations and innovations from chefs who share their recipes and tips with you.