375 g Banana St Rémy® XO pound cake
50 g St Rémy® XO syrup
Milk chocolate almond coating
75 g Milk chocolate whipped ganache
Caramelised Pecan nuts
Golden leaf
2. BANANA – ST RÉMY® POUND CAKE
Ingredients
228,6 g Butter
328,6 g Brown Sugar (Cassonade)
171,4 g Egg
428,6 g Banana Purée
357,1 g Flour T55
14,3 g Baking Power
3,6 g Salt
71,4 g St Rémy® XO 60%
Step
With the paddle, stirr together the soften butter and brown
sugar. Add gradually the temperate eggs, then, banana puree.
Finish by the sifted flour, baking powder, salt and St Rémy® XO.
Bake at 160°C – 20 min + 15 min. Soak with the St Rémy® XO
syrup. Cool down 10 min into the mold, then, unmold it and let
it cool down at room temperature before to store in the freezer.
3. ST RÉMY® SYRUP
Ingredients
119,8 g Water
59,9 g Sugar
29,9 g St Rémy® XO 60%
Step
Boil sugar and water. Cool it down at 40 degrees C, then add
the St Rémy® XO.
4. MILK CHOCOLATE ALMOND COATING
Ingredients
704,2 g Milk Chocolate 45%
42,3 g Cocoa Butter
84,5 g Grape seed oil
169 g Ground chopped roasted almond
Step
Blend all together and finish by the roasted chopped almond
with the maryse.
5. MILK CHOCOLATE ST RÉMY® WHIPPED GANACHE
Ingredients
75 g Cream
5 g Glucose
5 g Trimoline
116,7 g Milk Chocolate 45%
233,3 g Cream (cold)
37,5 g St Rémy® XO 60%
Step
Bring to boil the cream, glucose and trimoline. Pour over the
melted milk chocolate. Mix with the hand blender, add little by
little the cold cream and the St Rémy® XO. Leave overnight in the
fridge before to use it. Whip it softly
6. CARAMELISED PECAN NUTS
Ingredients
87 g Water
117,4 g Sugar
87 g Pecan Nuts
Step
Boil the syrup with water and sugar and pour over the pecan nuts.
Let infuse for 2 hours. Drain the pecan nuts and roast them at
160°C for around 30 min.
7. MONTAGE
Ingredients
No ingredients.
Step
Bake the pound cake, soak it and freeze it. Temperate the coating
at 40°C and dipp it. Whip softly the St Rémy® XO milk chocolate
whipped ganache and pipe on the pound cake. Decorate.
