80 g butter
110 g brown sugar
1 egg (50 g)
145 g banana purée (2 small ripe bananas)
5 g lemon juice
120 g flour T55
5 g baking power
2 pinches salt
30 g St Rémy® XO 40%
Total weight: 545 g
Step
Peel the bananas and cut into rings. Add the lemon juice and
mix to obtain a smooth purée. Weigh 145 g. Preheat the oven
to 170°C.
With the paddle, whisk well together the soften butter and
brown sugar. Add the temperate egg and gradually the banana
puree in the mixture. Sift together the flour and baking power.
Reduce the mixer speed to a minimum and add the sifted flour,
baking power and salt. Stop mixer as soon as incorporation of
the flour, without kneading the dough too much. Add with a
whisk the St Rémy® XO brandy and smooth the dough. Fill the
greased and floured cake mold ¾ full.
Bake at 160°C for 35 to 40 minutes. After 5 minutes, cut the
centre of the cake in length using a well-oiled small knife ; in
this way, the cake will be domed in the center.
Check the cooking: it’s cooked when a knife blade gets
out smooth and warm in the center of the cake. Otherwise,
continue cooking for a few minutes. After a rest of 10 minutes
in the mold, unmold and let cool down on a baking sheet for 10
or 15 minutes before to soak with the St Rémy® XO syrup with
a brush. Cover with a plastic wrap and leave to cool. Store in the
refrigerator at least 3 or 4 hours before to glaze.
If you would like to obtain a cake flat on top, place on the
mould a baking paper, then a baking sheet.
2. ST RÉMY® SYRUP
Ingredients
40 g water
20 g caster sugar
15 g St Rémy® XO brandy 40%
Total weight: 75 g
Step
In a saucepan, boil sugar and water. Cool it down at 40°C, then
add the St Rémy® XO.
3. MILK CHOCOLATE ALMOND COATING
Ingredients
220 g milk chocolate
20 g grape seed oil
50 g chopped almonds
Total weight: 290 g
Step
Place the chopped almonds on a baking sheet in the oven to
170°C and roast for 20 minutes. Put the chopped chocolate in a
bowl and melt in a bain marie stirring all the time. The chocolate
must not be heated above 40°C. Add oil and stir, finish by the
roasted chopped almonds with the maryse. Set aside.
4. MILK CHOCOLATE ST RÉMY® WHIPPED GANACHE
Ingredients
25 g liquid cream (35% fat content) (1)
5 g acacia honey (optional)
45 g milk chocolate
80 g liquid cream (35% fat content) (2)
10 g St Rémy® XO 40%
Total weight: 165 g
Step
Heat in microwave in a small bowl the cream (1) with the acacia
honey and pour over chocolate melted in a bain-marie. Whisk,
add the cream (2), then the St Rémy® XO. Gently mix again.
Cover with a plastic wrap and store in the refrigerator at least
12 hours. Whisk the cream to obtain a smooth mixture, flexible
and consistent. Pipe into a pastry bag fitted with a Saint Honoré
tip or a star tip.
5. CARAMELISED PECAN NUTS
Ingredients
30 g water
40 g caster sugar
30 g Pecan nuts
Total weight: 100 g
Step
In a bowl, pour water and sugar. Boil in the microwave. Add
the Pecan nuts and leave to infuse for about 2 hours. Drain and
spread on a baking sheet covered with a baking paper. Roast
them at 160°C for around 20/25 minutes. Leave to cool and store
in a dry place in a sealed tin.
6. FINISHING
Ingredients
No ingredients.
Step
Place the cold cake in a pastry sheet. Temperate the coating
at 40°C and pour quickly on the cake with a small spatula by
covering the sides.
Wait until the glaze hardens and decorate on top with whipped
ganache using a pastry bag, then put some caramelized Pecan
nuts.
