Original creation by
Alexis BOUILLET
World’s Best Young Pastry Chef 2011

Original creation by
Alexis BOUILLET
World’s Best Young Pastry Chef 2011
Recipe for 4 cakes, size 15 cm x 6,5 cm x 6 cm
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
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%
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.
119,8 g Water
59,9 g Sugar
29,9 g St Rémy® XO 60%
Boil sugar and water. Cool it down at 40 degrees C, then add
the St Rémy® XO.
704,2 g Milk Chocolate 45%
42,3 g Cocoa Butter
84,5 g Grape seed oil
169 g Ground chopped roasted almond
Blend all together and finish by the roasted chopped almond
with the maryse.
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%
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.
87 g Water
117,4 g Sugar
87 g Pecan Nuts
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
No ingredients.
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.
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